Grilled Cabbage with Calabrian Chili Lemon Aioli and Crispy Breadcrumbs
Smoky cabbage wedges meet spicy Calabrian chili lemon aioli and crunchy chili-spiked breadcrumbs in this vibrant side dish. This Grilled Cabbage with Calabrian Chili Lemon Aioli and Crispy Breadcrumbs is the perfect way to transform humble cabbage into a flavor-packed showstopper—simple enough for weeknight dinners but special enough for entertaining!
Ingredients
Calabrian Chili Breadcrumbs:
- 1 cup panko breadcrumbs
- 2 teaspoons Calabrian chili paste, or finely chopped Calabrian chilies in oil
- Zest of 1 small lemon
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- 2 tablespoons olive oil
Calabrian Chili Lemon Aioli:
- ½ cup vegan mayonnaise
- 2 large freshly grated cloves of garlic
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons Calabrian Chili paste
- Pinch of salt and fresh cracked black pepper
Grilled Cabbage:
- 1 large green cabbage, quartered into wedges, core intact to hold leaves together
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt, plus more to taste
- ½ teaspoon fresh cracked black pepper, plus more to taste
- Fresh minced parsley, for garnish, optional
Instructions
- For the breadcrumbs, place all the breadcrumb ingredients besides the olive oil in a bowl and mix to combine.
- Heat the olive oil in a small skillet over medium heat. Once the oil is hot, add the breadcrumb mixture and cook, stirring frequently until the breadcrumbs are crispy and begin to turn golden-brown, 5 to 8 minutes. Remove from heat and set aside.
- For the dressing, place its ingredients in a mason jar or bowl and shake or whisk until emulsified. Set aside.
- (Note: When ready to serve, give it a good stir to recombine. If it’s too thick straight from the fridge, let it sit at room temperature for 10–15 minutes before using.)
- To make the grilled cabbage, heat grill to medium-high heat.
- Meanwhile, whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper until combined.
- Brush the cabbage wedges generously with the seasoned oil until thoroughly coated.
- Grill, cut side down, until charred and slightly softened, 5 to 7 minutes per side.
- Place the cabbage wedges on a serving plate. Garnish with minced parsley (if using). Drizzle on the aioli (or serve on the side for dipping), and finish with the Calabrian chili breadcrumbs. Enjoy!
Video
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