Grilled Cabbage Wedge Salad & Fig Dressing

Switch up your salad routine with our grilled cabbage wedge salad. Sprinkled with bacon, blue cheese and sweet figs, this cabbage wedge recipe will be a hit.

Calories 360 kcal


California Fig-Herb Dressing

  • 6 tablespoons golden or white balsamic vinegar
  • 3 tablespoons water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and thinly sliced
  • 1/4 cup thinly sliced fresh chives or green onion
  • 1/4 cup finely chopped fresh thyme, oregano, or combination
  • 3/4 cup olive oil

Grilled Cabbage and Toppings

  • 1 head green or savoy cabbage, about 2 pounds of 7-inch diameter
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons olive oil
  • 1/2 cup cooked, chopped bacon (about 4 slices)
  • 1/2 cup crumbled blue cheese


  1. For dressing, whisk together vinegar, water, salt and pepper to dissolve salt. Stir in Figs, chives, and thyme. Stir in olive oil. Set aside for 1 hour while preparing other ingredients.

  2. Prepare a grill for medium heat.

  3. Remove and discard tough outer leaves from cabbage. Cut cabbage in half. Cut each half into 3 to 4 wedges (each about 2 ¾-inches thick), leaving the core attached to the leaves to hold each wedge together. Brush wedges on cut sides lightly with oil and sprinkle with salt.

  4. Place wedges cut sides down, on grill over medium, direct heat. Cover grill and cook for 4 to 7 minutes or until edges are lightly charred and cabbage begins to soften. With grilling tongs or spatula, turn wedges over. Recover grill and cook for another 3 to 7 minutes, until edges char slightly and cabbage is crisp-tender.

  5. Place cooked wedges on serving plates or a platter. Remove Figs with slotted spoon and scatter around cabbage wedges. Drizzle dressing on the grilled cabbage wedge salad and sprinkle with bacon and blue cheese.