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A grilled cabbage recipe dressed with a spicy yogurt sauce.

Grilled Cabbage Recipe with Spicy Yogurt Sauce

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    10 mins

BBQ Recipe Video Fusion Dairy Vegetable Appetizer Lunch Dinner Less Than 30 mins Vegetarian

A grilled cabbage recipe that maximizes on flavor thanks to a hoisin-based marinade and spicy yogurt sauce! 

 

As cabbage grills and chars, it develops smokey, sweet, and nutty flavors, which pair perfectly with a marinade based in Lee Kum Kee Hoisin Sauce. The umami and earth flavors of the hoisin meld together with the cabbage, making a mouthwatering vegetarian recipe that can serve as a centerpiece or a side to some grilled meats!

 

For garnish, this is perfect with a quick yogurt-based sauce seasoned with a little extra Hoisin Sauce and some Chiu Chow Style Chili Crisp Oil, adding complex heat and additional umami while serving as a creamy contrast to the tender cabbage. 

What You Will Need

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium green cabbage, cut into 6 wedges (core intact)
  • 2 Tbsp. chopped fresh chives

Seasoning

  • salt and black pepper, to taste
  • 1 Tbsp. Lee Kum Kee Hoisin Sauce
  • 1-2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil

Dressing

  • 1 cup Greek yogurt
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. Lee Kum Kee Hoisin Sauce
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1/4 cup fresh chopped parsley

Made with
Lee Kum Kee products

Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a bowl, whisk together Greek yogurt, lemon juice, 2 Tbsp olive oil, 1 Tbsp Lee Kum Kee Hoisin Sauce, Lee Kum Kee Minced Garlic, and parsley. Season with salt and black pepper and set aside.
  2. Toss cabbage wedges with remaining 2 Tbsp olive oil, salt, black pepper, and remaining 1 Tbsp Lee Kum Kee Hoisin Sauce.
  3. Grill cabbage over high heat, turning every 2–3 minutes, until well charred on multiple sides, about 6–8 minutes total. Move to indirect heat and cook another 3–4 minutes until tender but still slightly crisp inside.
  4. Transfer cabbage to a serving platter and spoon or spread the hoisin yogurt sauce underneath or over the top.

  5. Finish with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and chopped fresh chives, then serve immediately.

     

    Find more flavor-packed vegetarian recipes on our recipes page! 

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