Greg DuPree
Active Time
30 Mins
Total Time
4 Hours
Yield
Serves 6 (serving size: 1 wedge and 2 tbsp.dressing)

Give your favorite fall salad a hearty boost by swapping grilled purple cabbage in place of the traditional iceberg. It's crunchy, and rich, and chock-full of Vitamin C. Losing the bacon keeps this starter vegetarian. And sumac—a purple spice with a bright, tart flavor—is well worth finding and keeping on hand. Look for it in Mediterranean groceries or specialty spice shops. It shouldn't be too difficult to find.

How to Make It

Step 1

Light a charcoal chimney starter filled with all-natural lump charcoal; let burn until completely gray, about 30 minutes. Dump charcoal into a fire pit or grill (under grill grate); let burn, uncovered, until smoldering, about 30 minutes. Fan the outer layer of ash off coals. Rub cabbage with 1 tablespoon oil; place directly on hot coals. Cover and cook, turning occasionally, until tender and charred on all sides, 2 hours and 30 minutes to 3 hours. Remove from coals; let stand until cool enough to handle, about 30 minutes. Discard outer charred leaves. Cut cabbage into 6 wedges; remove core.

Step 2

Whisk together yogurt, mayonnaise, buttermilk, lemon juice, garlic, salt, and remaining 1 tablespoon oil in a bowl until smooth. Drizzle over wedges. Sprinkle with feta, chives, and sumac.

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