The Underrated Foods That Benefit Most From Wood-Fired Grilling - Tasting Table

"“The exterior gets deeply charred and smoky, while the inside turns sweet, tender, and almost buttery,” he says. The contrast between the bitterness of the char and the natural sweetness of the cabbage is what makes this pairing work."

"Rivera recommends grilling cabbage in large wedges over medium-high embers until the exterior turns what he calls “aggressively dark.” Then, flip the pieces over on the grill for an equal cook. For the final plating, a high-quality olive oil, splashes of citrus, or a vinegar-based dressing can balance the smoke and tie all of the flavors together."

"“Whether tucked into tacos or presented as a salad, grilled cabbage is an easy side dish for your go-to proteins and can be dressed up with any of your favorite dressings to serve.”"

Wood fire and smoke change familiar ingredients into smoky, flavorful dishes. Cabbage becomes deeply charred on the outside while turning sweet, tender, and buttery inside, creating a contrast between char bitterness and natural sweetness. Grilling cabbage in large wedges over medium-high embers until the exterior is aggressively dark, then flipping for even cooking, produces a strong smoky result. Finishing with high-quality olive oil, citrus splashes, or vinegar-based dressing balances smoke and ties flavors together. Grilled cabbage can be served in tacos or as a salad alongside go-to proteins. Carrots are also presented as a vegetable option for wood-fired cooking.

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