Charred Cabbage Wedges Recipe – Smoked Paprika & Sriracha Sauce

Last Updated on 2 months by Neha Deshmukh

Charred Cabbage Wedges Recipe – Smoked Paprika & Sriracha Sauce

Introduction

Okay, friends, let me tell you about my latest obsession! I stumbled upon this recipe for charred cabbage wedges a few weeks ago, and honestly, it’s been on repeat ever since. It’s so simple, surprisingly flavorful, and a fantastic way to get your veggies in. Don’t let cabbage scare you – this isn’t your grandma’s boiled cabbage! We’re talking crispy, smoky, and seriously addictive. Trust me, you’ll be making this one again and again.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s easy, even for beginner cooks. And the flavor combination? Oh my! The smokiness from the paprika, the little kick from the sriracha, and the creamy sauce… it’s just perfection. Plus, it’s a great side dish or even a light meal.

Ingredients

Here’s what you’ll need to make these amazing charred cabbage wedges:

• 1 pointed cabbage
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 tablespoon vinegar
• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 1 teaspoon sriracha
• 2 garlic cloves
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• ?? cup roasted peanuts
• ?? cup pickled red cabbage or onions

Ingredient Notes

Let’s talk ingredients for a sec. A good quality smoked paprika is key here. It really makes the dish, giving it that lovely smoky flavor. Don’t skimp! I like to use Spanish smoked paprika (pimentón de la Vera) if I can find it.

I’ve used Greek yogurt in the sauce to make it a little healthier and tangier. You can totally use sour cream if you prefer, but the yogurt adds a nice lightness.

And the pickled red cabbage or onions? That’s where you can really have fun and add a bit of regional flair. My friend’s mom makes incredible pickled onions, and they’re amazing with this. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the cabbage. Remove the outer leaves and slice it into quarters, keeping the core intact. This helps the wedges hold together.
2. Now, heat the olive oil in a large skillet over medium-high heat. Place the cabbage wedges cut-side down and cook for about 2 minutes, until they start to get nicely browned.
3. Add the butter to the skillet and continue cooking until the cabbage is charred and slightly tender.
4. Flip the wedges over and sprinkle with smoked paprika, salt, and vinegar. Cook for another 2-3 minutes, until they’re tender all the way through.
5. While the cabbage is cooking, let’s make the sauce. In a small bowl, mix together the mayonnaise, Greek yogurt, sriracha, minced garlic, parsley, lemon juice, and smoked paprika. Give it a good stir!
6. Spread the sauce on a platter. Arrange the charred cabbage wedges on top.
7. Garnish with roasted peanuts and pickled red cabbage or onions. And that’s it!

Expert Tips

• Don’t overcrowd the skillet! Cook the cabbage in batches if necessary to ensure it gets properly charred.
• Keep a close eye on the cabbage while it’s cooking – it can burn quickly.
• For extra flavor, you can add a pinch of red pepper flakes to the sauce.

Variations

• Vegan Adaptation: Easily make this vegan by using vegan mayonnaise and yogurt. There are some great options available now!
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of sriracha or leave it out altogether. My kids prefer it without the sriracha.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Festival Adaptation: This makes a brilliant side dish for festive meals. I’ve served it at Diwali parties and it’s always a hit.

Serving Suggestions

These charred cabbage wedges are delicious on their own as a light meal, or as a side dish with grilled chicken, fish, or tofu. They also pair well with a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The cabbage will lose some of its crispness, but it will still taste great!

FAQs

• What type of cabbage works best for this recipe? Pointed cabbage (also known as Savoy cabbage) is ideal, but you can also use green cabbage.
• Can I prepare the sauce ahead of time? Absolutely! You can make the sauce up to a day in advance and store it in the refrigerator.
• What are some good substitutes for Greek yogurt? Sour cream, crème fraîche, or even a plant-based yogurt alternative will work.
• Can I grill the cabbage instead of pan-frying it? Yes, you can! Grill the cabbage wedges over medium heat for about 5-7 minutes per side, until charred and tender.
• How can I adjust the smokiness of the dish? Use more or less smoked paprika to adjust the smokiness to your liking. You can also add a drop of liquid smoke to the sauce for an extra smoky flavor.