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Greek Grilled Cabbage

This awesome vegetarian grilled wedge salad will be a big hit with your barbecue guests whether they’re vegetarian or not. Inspired by Grecian flavors like Greek yogurt, cucumber and mint, this Greek Grilled Cabbage recipe is easy, light and delicious.

40 minutes


  • Vegetable or grapeseed oil for grilling
  • 1 medium clove garlic, smashed
  • 4 oz. goat cheese
  • 1 1/2 cups plain, whole milk Greek yogurt
  • 2 cups fresh mint leaves, minced and divided
  • 2 cups fresh parsley leaves, minced and divided
  • 3 Tbsp. Raley's Extra Virgin Olive Oil, divided
  • 1 medium lemon, juiced and divided
  • 1 Tbsp. Raley's Mediterranean Sea Salt, divided
  • 1 medium head purple cabbage, chopped into 6 wedges
  • 3 medium cucumbers, sliced
  • 1/2 cup Inka Crops Inka Corn, crushed (or Corn Nuts)


  1. Place garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. olive oil and 1 Tbsp. lemon juice into a food processor or blender. Pulse until smooth. Transfer yogurt mixture to a medium bowl, season with 1 tsp. salt and set aside.
  2. Preheat grill to 400 degrees F. Cut cabbage in half, then cut each half into 3 wedges. Drizzle with remaining oil and salt.
  3. Place cabbage on grill and cook until charred on all sides and a knife slips easily through the center of the wedges, about 10 minutes on each side.
  4. Transfer to a cutting board and let cool 5 minutes.
  5. Meanwhile, toss cucumbers and remaining mint, parsley and lemon juice in a medium bowl. Crush Inca Corn.
  6. Pour a drizzle of the yogurt mixture over plates. Top with grilled cabbage wedges, cucumber salad and crushed Inka Corn. Drizzle with remaining olive oil and serve immediately.
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