Big Green Egg Chef Reggie

Bering’s Big Green Egg Roasted Cabbage Slaw with Buttermilk Dressing Recipe


  • 1/2 Head Green Cabbage
  • 1/2 Head Red Cabbage
  • 1 TSP Sea Salt
  • 2 Pieces of Celery Stalks - Thinly Sliced
  • 1 Carrot - Shredded
  • 1/2 Red Bell Pepper - Thinly Sliced
  • 1/2 Yellow Bell Pepper - Thinly Sliced
  • 2 TBSP Fresh Parsley - Finely Cut
  • 1 TSP Fresh Cut Dill
  • 1 TSP Fresh Cut Mint
  • 2 TSP Chives Finely Cut
  • 1/2 English Cucumber - Peeled and Thinly Sliced
  • 1 Cup Low Fat Buttermilk
  • 1/4 Cup Low Fat Greek Yogurt
  • 1/4 Cup Mayonnaise
  • 1 TBSP Red Wine Vinegar
  • 1 TBSP White Wine Vinegar
  • 1 TSP Lemon Zest
  • 2 Garlic Cloves Minced
  • 1/2 TSP Dry Mustard
  • 1/4 TSP White Pepper
  • 1/2 TSP Salt
  • 1 TBSP Olive Oil


Food Prep:

  1. Cut each piece of cabbage into two halves.
  2. Place cabbage on baking sheet, cut side up.
  3. Sprinkle salt over cabbage and let sit for 20 – 30 minutes.
  4. Combine all ingredients in large bowl. Set aside.
  5. Make dressing as below.

Dressing Prep:

  1. Combine all ingredients minus olive oil and whisk together.
    1. Buttermilk, Greek yogurt, mayonnaise, red wine vinegar, white wine vinegar, lemon zest, garlic cloves, dry mustard, white pepper, and salt.
  2. Place in refrigerator for 30 minutes to 1 hour.
  3. Remove from fridge and add oil, mix again.

Big Green Egg Setup:

  1. Make mound of lump charcoal with electric starter or starter cubes in middle.
  2. With vents wide open on bottom and top, light fire and after about 5-10 minutes use your ash tool to stir the charcoal into flat layer.
  3. Place additional level of charcoal on top.
  4. Place grill on plate setter.
  5. Close lid and leave vents open until temperature reaches 400-425 degrees.
  6. Place cabbage wedges cut side down directly on grill on the grill.
  7. Close lid and cook cabbage for ~10 minutes at 400-425 degrees.
  8. Flip cabbage over.
  9. Close vents and continue to cook for 10 more minutes.
  10. Remove cabbage and let rest for 10-15 minutes.

Slaw Mixture:

  1. Slice cabbage using a sharp knife into thin strips.
  2. Combine cabbage and vegetable mixture.
  3. Add ½ dressing and toss mixture together.
  4. Save remaining mixture for later.

Tip: Cole slaw always taste better if you let it set for a day. If making ahead of time, use ½ of dressing, add the remaining dressing just before serving.


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