For this vegetarian grilling recipe, go hard when charring the cabbage wedges—to the point you might think you did something wrong. They are dense and resilient and need a long time on the grill to soften. Serve this summer side dish with a refreshing raita sauce and crunchy Corn Nuts on top, and prepare to be amazed.

4 servings

1

garlic clove, smashed

4

oz. fresh goat cheese

1½

cups plain whole-milk Greek yogurt

2

cups mint leaves, divided

2

cups parsley leaves with tender stems, divided

2

Tbsp. extra-virgin olive oil, plus more for drizzling

2

Tbsp. fresh lemon juice, divided

.

Kosher salt

1

medium head of purple cabbage (about 2½ lb.)

3

Persian cucumbers, thinly sliced

½

cup crushed Corn Nuts

.

Aleppo-style pepper (for serving)

Step 1

Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.

Step 2

Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.

Step 3

Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.

Step 4

Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.

Step 5

Do Ahead: Raita can be made 1 day ahead. Cover and chill.