Grilling cabbage is such a simple way to add dimension and flavor to this humble vegetable. You can serve it in wedges for an elegant, fork & knife presentation, or shred it after grilling for a smoky, creamy slaw.

Chef Tip: Use an oil with a high smoke point, like avocado or grapeseed oil, this will prevent the grill from smoking too much as the water-rish cabbage hits the grill, and you’ll get nice char marks on the wedges for a beautiful presentation. Covering it to let it steam after you’ve charred it ensures a tender interior.