Char-Grilled Swedish Cabbage with Warm Mustard Cream Sauce

Introduction

There is a profound transformation that occurs when cabbage meets the searing heat of an Arteflame grill. What starts as a humble, crunchy vegetable evolves into a tender, sweet, and deeply savory masterpiece. This recipe for Swedish Grilled Cabbage is more than just a side dish; it is a celebration of rustic cooking and fire. By utilizing the carbon steel cooktop of your grill, you can achieve a caramelized char that traditional grates simply cannot replicate. The outer leaves turn crispy and nutty, while the inside steams in its own juices, becoming incredibly succulent. Topped with a rich, tangy mustard cream dressing, this dish balances smokiness with bright acidity and creamy indulgence. Whether you are hosting a summer barbecue or a cozy winter cookout, this Scandinavian-inspired classic brings a level of sophistication to your table that belies its simplicity. It is the perfect way to explore the versatility of your Arteflame.

Ingredients

• 1 large head of Green or Savoy cabbage, cut into 8 wedges (keep core intact)
• 4 tablespoons unsalted butter, melted (or olive oil for a lighter version)
• 1 teaspoon sea salt
• 1 teaspoon fresh cracked black pepper
• 1 teaspoon caraway seeds (optional, for authentic flavor)

For the Mustard Cream Dressing

• 1 cup heavy cream (or Crème Fraîche)
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions

Step 1: Prepare the Grill and Cabbage

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop. Because of the various heat zones, you will have plenty of control over the cooking process.
2. While the grill heats up, prepare the cabbage. Remove any damaged outer leaves.
3. Cut the cabbage head in half through the core, then cut each half into four wedges. It is crucial to leave the core attached to each wedge, as this holds the leaves together during the grilling process.
4. Brush all sides of the cabbage wedges generously with the melted butter.
5. Season liberally with sea salt, black pepper, and the optional caraway seeds.

Step 2: Grill the Cabbage

1. Place the cabbage wedges on the flat steel cooktop. Position them closer to the center initially to get a good sear.
2. Grill for about 5 to 7 minutes per side. You are looking for a deep golden-brown color with crispy, charred edges.
3. Once seared, move the wedges to the outer edge of the cooktop where the heat is gentler. Let them continue to roast until the thickest part of the wedge is tender when pierced with a knife, usually another 10 to 15 minutes.

Step 3: Make the Mustard Cream Sauce

1. While the cabbage finishes roasting, you can make the sauce right on the grill using a small cast-iron skillet or sauce pot.
2. Add the heavy cream, Dijon mustard, whole grain mustard, vinegar, and honey to the skillet.
3. Place the skillet on a moderate heat zone of the Arteflame. Whisk gently as it warms through.
4. Let the sauce simmer for 2-3 minutes until it thickens slightly. Do not let it boil vigorously to avoid splitting the cream.
5. Stir in the fresh dill and adjust seasoning with salt and pepper.

Step 4: Assembly and Serving

1. Remove the cabbage wedges from the grill and arrange them on a serving platter.
2. While still hot, drizzle the warm mustard cream sauce generously over the charred wedges.
3. Garnish with extra fresh dill and serve immediately.

Tips

Mastering this dish on the Arteflame comes down to heat management. The beauty of the flat top is that you can sear and roast simultaneously. Do not rush the cooking process; if the cabbage chars too quickly before the inside is tender, move it further to the cool outer ring of the grill. This indirect heat mimics an oven, allowing the inside to soften without burning the exterior. Additionally, ensure you do not cut the wedges too thin. A hearty wedge withstands the heat better and provides a satisfying contrast between the crispy exterior and the meltingly soft interior. If you are serving a crowd, you can grill the cabbage ahead of time and keep it warm on the coolest part of the grill until you are ready to pour the sauce.

• Check the Core: The core takes the longest to cook. Test for doneness by inserting a skewer into the thickest part near the core.
• Butter vs. Oil: Butter provides a traditional nutty flavor that pairs beautifully with cabbage, but high-quality olive oil works well for higher heat searing.
• Sauce Consistency: If the sauce becomes too thick while sitting on the grill, splash in a little water or more vinegar to loosen it up.

Variations

While the classic Swedish flavor profile relies on dill and mustard, grilled cabbage is a blank canvas for culinary creativity. You can easily adapt this recipe to suit different dietary needs or flavor preferences without losing the essence of the dish. For a lighter summer version, skip the heavy cream and create a vinaigrette base instead. If you want to add texture, consider adding crunchy elements as a topping after the sauce is poured. Here are a few ways to switch things up:

• The Smoky Bacon Twist: Fry small bacon lardons on the Arteflame cooktop and sprinkle them over the finished dish for added saltiness and texture.
• Vegan Option: Substitute the butter for olive oil and use coconut cream or a plant-based sour cream alternative for the dressing.
• Asian Fusion: Swap the mustard cream for a glaze made of soy sauce, sesame oil, ginger, and garlic. Garnish with toasted sesame seeds.
• Spicy Kick: Add a pinch of cayenne pepper or a spoonful of horseradish to the mustard sauce for extra heat.
• Cheesy Finish: In the last few minutes of grilling, sprinkle grated Parmesan or crumbled feta over the wedges and let it melt.

Best pairings

This Swedish Grilled Cabbage is robust enough to stand on its own as a vegetarian main course, but it truly shines when paired with hearty proteins. The richness of the mustard cream cuts through fatty meats perfectly, making it an ideal companion for various grilled dishes. The smokiness absorbed by the cabbage bridges the gap between the side dish and the main event. When planning your menu, think about foods that benefit from the same mustard and dill flavor profile. Here are some excellent pairing options:

• Grilled Pork Chops: The sweetness of the cabbage complements the savory notes of pork, while the mustard sauce acts as a condiment for the meat.
• Smoked Sausages: A classic pairing; bratwurst or traditional Swedish sausages work wonderfully with this dish.
• Plank-Grilled Salmon: The dill and mustard sauce is a natural match for fatty fish like salmon or trout.
• Roasted Potatoes: Utilize the grill to roast small potatoes alongside the cabbage for a full starch-and-veg side spread.
• Venison or Game: The caraway and juniper notes often found in game meat pair exceptionally well with the rustic cabbage.

Conclusion

Grilled cabbage with mustard dressing is a revelation for anyone who thinks of cabbage as merely a coleslaw ingredient. By bringing it to the Arteflame, you unlock layers of flavor—sweet, smoky, and nutty—that are perfectly accentuated by the creamy, piquant sauce. This dish captures the essence of Swedish comfort food while taking full advantage of the unique cooking capabilities of your outdoor grill. It is elegant in presentation yet humble in its roots, ensuring it will become a requested favorite at your backyard gatherings. Try this recipe next time you light the fire, and experience how a simple vegetable can steal the show.