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Macro shot of charred cabbage wedge topped with creamy whipped feta, green scallions, and red hot honey glaze.

Charred Cabbage Wedges with Whipped Feta

Transform a budget-friendly vegetable into a stunning centerpiece with this Charred Cabbage Wedges with Whipped Feta Recipe. Featuring deeply smoky, caramelized cabbage edges paired with a cool, velvety Greek yogurt and feta cream, this dish is finished with a glossy, sweet-and-spicy Sriracha honey drizzle and fresh scallions. It is a vibrant, vegetable-forward side dish ready in under 40 minutes that perfectly complements any Mediterranean meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Greek, Middle Eastern
Calories: 195
Ingredients Method Notes

Ingredients
  

For the Grilled Cabbage
  • 1 head green cabbage cut into 6–8 equal wedges with the core kept intact
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • Sea salt and freshly cracked black pepper to taste
For the Whipped Feta Cream
  • 7 oz 200g traditional feta cheese, crumbled
  • ½ cup plain Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 1 small garlic clove minced (optional)
For the Sriracha Honey Drizzle
  • 3 tbsp raw honey
  • 1.5 tbsp Sriracha
  • 1 tsp rice vinegar
For the Garnish
  • ½ cup scallions green onions, finely chopped

Method
 

  1. Prepare the Cabbage Wedges: Peel away any damaged or loose outer leaves from the green cabbage. Place the head core-side down on a stable cutting board and cut straight down through the center to create two halves. Slice each half into 3 or 4 uniform wedges, ensures the white core stays attached to each piece to hold the leaves together.
  2. Season Thoroughly: In a small bowl, whisk together the 3 tablespoons of extra virgin olive oil, garlic powder, salt, and black pepper. Use a pastry brush to apply the mixture generously over all exposed sides of the cabbage wedges.
  3. Sear the Wedges: Heat a large grill pan or a heavy cast-iron skillet over medium-high heat. Place the seasoned wedges down on a flat, cut side. Sear undisturbed for 4 to 5 minutes until deeply charred, blistered, and caramelized on the edges. Carefully flip to the other cut side and sear for another 4 to 5 minutes.
  4. Steam Until Tender: Turn the heat down to medium-low. Cover the pan securely with a tight lid or a tent of foil to trap the steam. Cook for an additional 10 minutes until the thickest part of the wedge is fork-tender.
  5. Blend the Whipped Feta: While the cabbage cooks, place the crumbled feta cheese, Greek yogurt, olive oil, lemon juice, and minced garlic into a food processor. Blend on high speed for 2 to 3 minutes, scraping down the sides as needed, until the texture is completely smooth, airy, and creamy.
  6. Whisk the Glaze: In a small bowl, combine the raw honey, Sriracha, and rice vinegar. Whisk together until it forms a uniform, glossy, and pourable consistency.
  7. Assemble the Dish: Lay the warm, charred cabbage wedges out on a flat serving platter. Spoon a generous line of the smooth whipped feta cream straight down the center of each wedge. Shower the cream with the chopped scallions, then drizzle the glossy Sriracha honey evenly across the top before serving.

Notes

  1. Core Care: Always keep the central white core attached to each cabbage wedge during prep; removing it completely will cause the leaves to fall apart on the grill pan.
  2. Make Ahead: The whipped feta cream can be prepared up to 4 days in advance and stored in an airtight container in the refrigerator. Stir quickly before plating to restore its airy texture.
  3. Reheating: Avoid the microwave to prevent the cabbage from turning soggy. Instead, reheat leftover wedges in an air fryer or a 350°F (175°C) oven for 5 to 7 minutes until the edges crisp up, then top with the cold cream base.