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Grilled Purple Cabbage with Yoghurt Dill Sauce

When I serve barbecue, the question always come up about what vegetable side dishes to make. Besides my regular sides like coleslaw and beans, I like to serve some charred pickled cabbage topped with a Greek-inspired yoghurt dill sauce. The sweet-sour acidic cabbage with the slightly bitter char pairs perfectly with the cool yoghurt dill flavors of the sauce.

This side dish can hold its own as a main course and it perfectly complements smoked meats especially pulled pork and beef brisket. You can do it with regular cabbage, but I find purple cabbage makes for a very attractive contrast of colors with the white yoghurt sauce. So the next time you want to serve a creative veggie side dish, try my grilled pickled purple cabbage with yoghurt dill sauce.

  • Total Time: 30 mins
  • Yield: 6 1x


Units Scale
  • 1 medium purple cabbage, cut into 6 segments
  • 2 tablespoons vegetable oil

Pickling brine

  • 1 cup water
  • 3/4 cup cider vinegar
  • 1/4 cup sugar
  • 2 cloves garlic chopped
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon SYD rub or 3/4 tablespoon salt

Yogurt Dill Sauce

  • 1 cup Greek yogurt
  • 1 small seedless hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
  • 1 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced


  1. Boil 1 cup water and add the rest of the pickling brine ingredients. Stir until dissolved and turn off heat.
  2. Pour hot liquid over 6 segments of purple cabbage in a bowl. Let sit at least 30 minutes. Remove and drain.
  3. Brush a little vegetable oil on each segment and grill on hot grill until you get a little char.
  4. Place on a serving plate and spoon the yoghurt dill sauce on top. Garnish with fresh dill
  • Author: Harry Soo
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Salad
  • Cuisine: American