Charred Cabbage Wedges


The Germans eat pork and sauerkraut on New Year’s day for good luck. Our family always had cabbage instead. This dish has mild hint of sour, so somewhere in the middle.

Charring cabbage adds a wonderful flavour and really takes it up a level. In my opinion you should always char cabbage, especially on the grill.

Charred Cabbage Wedges

Tony Pauley
A wonderful, savoury and slightly sour cabbage dish. A perfect accompaniment for all things pork.
Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine German
Servings 4 servings
Calories 79 kcal


  • 1 large heavy skillet
  • 1 Knife
  • 1 tongs


  • 1 small head of savoy cabbage cut into 4 wedges
  • ¼ cup balsamic vinegar
  • 2 cups chicken stock or water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp sriracha sauce


  • Heat the olive oil in a parge heavy pan (I prefer cast iron) over medium heat.
  • Once good and hot, add the cabbage wedge with a flat side down and sear for 5 minutes.
  • Flip the cabbage over to the other flat side and repeat.
  • Flip the cabbage wedge onto their back side and add the water, sriracha, balsamic vinegar and salt. Stir to combine.
  • Simmer for 10 minutes on this side. Top up water if necessary.
  • Flip the wedges over to a flat side and simmer for 5 minutes.
  • Flip to the other flat side and simmer for another 5 minutes.
  • Serve and enjoy.


Calories: 79kcal
Keyword cabbage, new years
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