Name: Cabbage Wedges with Warm Pancetta Vinaigrette
Total time: 30 to 35 minutes
Yield: 8 servings
Ingredients: 1 small head red or green cabbage (2 pounds or less); 5 tablespoons good-quality olive oil; 4 ounces thickly sliced pancetta, chopped; 3 tablespoons sherry vinegar or white wine vinegar; Salt and pepper

A charred cabbage wedge with pancetta bits on top.

Photo by Christina Holmes

Not that there’s anything wrong with coleslaw and sauerkraut, but cabbage has so much more potential. It’s phenomenal grilled. Cut into thin wedges and seared directly over the fire, it develops fantastic flavor and texture. Top it with a warm vinaigrette spiked with crisp bits of pancetta and everyone is happy.

Recipe notes

See Related Recipes and Cooking Tips

73 Grilling Recipes to Set Your Summer Aflame
Easy grilled dinners to please everyone on your summer invite list.
63 Best Grilled Vegetable Recipes for Barbecues and Beachside Bonfires
These recipes far surpass your basic grilled veggie skewers.
23 Pancetta-Packed Recipes
The cured Italian meat has a way of working magic no matter where it goes, from Brussels sprouts to bread stuffing.
What to Cook This Weekend: July 6–8
The 4th of July is over, but the weekend is just beginning. Keep the party going with soda can cocktails, coconut-lime popsicles, and smoky wedge salads.
91 Spring Grilling Recipes We Love
These recipes will bring you back to the glory of the grill this spring.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.