July 16, 2015 24

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

This week I harvested my first vegetables. Hungarian hot peppers, and folks, I have a lot of them. Somehow through the process of growing all of my vegetables from seed, caring for the seedlings indoors, potting them up, hardening them off outdoors, and finally transplanting them into their forever homes – I’ve made a big mistake. I have seven hot pepper plants, and sadly, zero bell peppers.

I had planned to put in two hot pepper plants and a variety of heirloom bell pepper plants, but somewhere along the process I must have mislabeled my seedlings. And in went just Hungarian hots. Umm I’m a moron, HA! But also, I was actually pretty bummed when I realized what I did. I just had such big dreams for my sweet peppers! But I guess hot peppers need some love too. So I hope you guys are down with spicy food.

What do you do with your hot pepper harvests?

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

I’m thinking a lot of preserving and pickling and lacto-fermenting will happen. Also a lot of roasting and whizzing into dressings like this herby spicy zesty one. I got the idea of adding a roasted hot pepper into my sauces, and vinaigrettes from Sara and her roasted jalapeno dressing she posted a while back. I’ll be making big batches of it all summer long. It’s the perfect amount of heat and brightness and tang. It’s great on this roasted cabbage, and it’s fantastic as a dressing on grain bowls, pasta salad and grilled vegetables.

Roasting cabbage is so good! I got the idea from The Kitchn a few years ago. And if you haven’t roasted cabbage before, please start with this recipe. But, if you don’t feel like turning your oven on, I totally don’t blame you. Instead, try grilling. Simply coat the cabbage and hot peppers in a thin layer of olive oil, sprinkle them with sea salt and pepper, and grill on all sides until lightly charred. Summer eating at its finest.

This recipe is naturally vegan, and I made a vegetarian version for my monthly column over on FEAST Magazine. To grab the recipe for my Cabbage Wedges with Spicy Yogurt Sauce + Pistachios, click here!!

And lastly, this post is sponsored by Winona Pure – a brand I support and trust. We’ve been working collaboratively with each other for a little while now. You can check out my previous WP posts here and here and here. Their oils are always all-natural, soy + GMO-free, and I love them.

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette | @withfoodandlove

Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette {print me!}

This is a rift on a cabbage wedge recipe from The Kitchen.

Vinaigrette inspired by Sprouted Kitchen.

Notes: this recipe serves 2 people as a main dish, or 4 people as a side, and it takes under 30 minutes to throw together. You can control the spiciness of the vinaigrette by increasing or decreasing the amount of peppers. If you don’t have or can’t find Hungarian hot peppers, you could use jalapenos, or any other spicy pepper you prefer. Adding a little dollop of Greek yogurt on top can level off the heat and add another layer of tang, but that’s totally optional!


  • 1 head green cabbage
  • 1/2 cup cooked corn kernels, fresh or frozen
  • 2 small hot hungarian peppers
  • vegetable oil spray or 2 tablespoons olive oil for roasting
  • 1/4 cup olive oil for dressing
  • 1 tablespoon vinegar, rice or apple cider work best
  • 1 clove garlic
  • juice from 1/2 lime
  • zest from 1 lime
  • sea salt
  • ground black pepper
  • handful of fresh parsley and/or cilantro, chopped

Preheat the oven to 450 degrees.

Cut cabbage into 8 wedges. Wash and dry hot peppers. Spray or drizzle them with olive oil, then add a sprinkle of sea salt and pepper.

Roast pepper until golden brown on both sides, about 10 minutes, flipping halfway. Roast cabbage until golden brown on both sides, about 20 minutes, flipping halfway.

After peppers are done and while your cabbage is still roasting, you can prepare your vinaigrette. When peppers are cool enough to handle, remove stems and seeds and add to a food processor with 1/4 cup olive oil, vinegar, garlic, lime juice, lime zest and a hefty pinch of sea salt and black pepper. Whiz until smooth.

Then stir the corn into the vinaigrette and when the cabbage is down roasting drizzle the mixture on top and serve with more fresh herbs.

This post is sponsored by Winona Pure; all opinions are my own.

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24 Responses to "Cabbage Wedges with Corn + an Herby Spicy Zesty Vinaigrette"

  1. Reply


    July 17, 2015 at 2:48 AM

    Eee! How exciting to be able to harvest + cook with your first produce. We had just enough raspberries the other day to make a glaze for some doughnuts and I swear, they tasted a million times better because I knew the raspberries were ‘mine’!. I’ve never tried treating cabbage this way but it sounds so delicious – especially with that spicy vinaigrette just to lighten everything up.

    • Reply


      July 24, 2015 at 6:05 PM

      Yeah the vinaigrette is just the right way to dress this up for summer. And suuuuper exciting about those raspberries. I just saw your latest raspberry donuts, and THEY LOOK SO GOOD Kathryn!!

  2. Reply

    lynsey | lynseylovesfood

    July 17, 2015 at 7:29 AM

    omg!! pepper infused honey or vinegar!!! or chilli spiced simple syrups for cocktails (like mango margaritas) – can you tell i love peppers? This recipe looks beautiful. xo

    • Reply


      July 24, 2015 at 6:06 PM

      Ohhh spicy margaritas, that is an awesome idea. Has me thinking…

  3. Reply

    Jessie Snyder | Faring Well

    July 17, 2015 at 7:46 AM

    This looks and sounds sooooo delicious and perfect for summer! I think that is hilarious about your hot pepper plants (haha!) but sorry about your disappointment when you found out – bring on the spicy recipes! Excited to see what you do with the abundance of them now. Peppers do grow like mad, maybe you can have a pepper stand instead of a lemonade one in front of your house on the weekends ;) hehe.

    • Reply


      July 24, 2015 at 6:07 PM

      Haha, yeah, I’m a moron ;)

  4. Reply

    Amy | Sobremesa

    July 17, 2015 at 9:44 AM

    I’ll pay you to deliver some of these beauties to me right now! Seriously, my kind of food to a T. Such gorgeous photos too! I’m looking forward to seeing what you do with all those hot pepps. Happy weekend, my friend xo

    • Reply


      July 24, 2015 at 6:08 PM

      Thanks Amy! If I could, I’d ship you some of these cabbage wedges, also some peppers ;)

  5. Reply

    Kennedy Cole| KCole's Creative Corner

    July 19, 2015 at 5:45 PM

    I am drooling over that vinaigrette! I’ve never tried roasting cabbage, but I’m sure I would love it, considering that I LOVE every other roasted vegetable :) Looks great!

    • Reply


      July 24, 2015 at 6:09 PM

      When in doubt, roast, right?!

  6. Reply

    Anna Carreon

    July 19, 2015 at 6:03 PM

    1 clove gaa few glugs of rlic. I think this is 1 clove of garlic, but am wondering if there is a few glugs of something missing from the ingredient list? Thank you.

    • Reply


      July 19, 2015 at 6:19 PM

      Hi Anna, whoopsie – it’s a one woman show over here mistakes slip through the cracks from time to time. Thank you for pointing it out! I have fixed the recipe, it should read clearer now.

  7. Reply


    July 19, 2015 at 7:54 PM

    They say the difference between a novice and a master gardener is that the master gardener has failed more times than the novice has tried. Own your mistakes and be proud that you’re growing your own!
    I went on vacation in May, so had a house-sitter care for my “babies” in a reemay tunnel. She moved things around to give them equal light and when I returned, I had no idea which were patty pans, which cucumbers and which gem squash. I just had to guess and ended up with no cukes at all :-( Oh well, next year I LABEL everything.
    Thanks for the recipe. I have a counter full of small red cabbage heads that this would be the perfect for.

    • Reply


      July 24, 2015 at 6:12 PM

      It’s interesting because even though I LABELED EVERYTHING, I still had so many blunders. Haha. BUT you’re totally right, it’s all of the “mistakes” that’ll add up to successes. I hope you enjoyed the cabbage wedges Mandy :)

  8. Reply

    Sarah | Well and Full

    July 20, 2015 at 8:17 AM

    Herby, spicy, AND zesty?? More like perfect!! As much as I love my usual oil + vinegar standby, multidimensional vinaigrettes knock it out of the park. I’m super jealous that you have your abundance of homegrown hot peppers at your disposal! One day I’ll have my own garden. A girl can dream!! :)

    • Reply


      July 24, 2015 at 6:13 PM

      Keep the dream alive Sarah! Gardens rule and I’ve dreamt of mine for forever ;)

  9. Reply

    Lily | Kale & Caramel

    July 20, 2015 at 3:21 PM

    These are gorgeous, Sherrie! I’ve spent the past few weeks immersed (literally and figuratively) in sauerkraut-making, so I actually started giggling when I saw cabbage in such a novel form. Roasted! I can’t wait to try. Speaking of fermenting—are you planning to lacto-ferment hot sauce? That sounds brilliant. I’ve had so much fun with the sauerkraut!

    • Reply


      July 24, 2015 at 6:13 PM

      I totally NEED to make some fermented hot sauce. On my list, thank you for reminding me.

  10. Reply

    aida mollenkamp

    July 22, 2015 at 12:01 PM

    Ack – I’ve done the same thing in the garden except planted a ton of onions instead of tomatoes! Have you pickled Hungarian hots? They’re pretty amazing that way!

    • Reply


      July 23, 2015 at 9:21 AM

      Aida, no but I really want to. Definitely on the list!!

  11. Reply

    I freeze my abundance of hot peppers after I’ve used all I can for meals and homemade salsa! At that point they can only be used in sauces, soups, etc. but it’s nice not to wasted them.

    • Reply


      July 24, 2015 at 5:57 PM

      You freeze them? Very interesting! I never thought to do this. Do you freeze them raw or roasted + peeled?

  12. Reply

    Jayme Henderson

    July 27, 2015 at 11:00 PM

    Sherrie! That’s so great that you started all of your veggies from seed! We did that last year, and babied them like crazy. You bond with those little seedlings and think about them all the time. One day, we took out our seedlings (seriously, like 100 of them – peppers, herbs, tomatoes, squashes…) and went to work. That night, a neighbor of ours sent us a text with a video of 1″ hail falling down. My boyfriend and I met eyes, and tears welled up in our eyes. We lost 80% of those little veggie and herb starts. I understand the pain of either losing your hard work or messing up and planting the wrong things. I’ve done the same thing and ended up with a ton of yellow squash. Oh, well! We can laugh about that, right?

    As far as preserving peppers goes, we dehydrate ours and make a hot pepper seasoning blend. Last year’s blend included a ghost pepper (insert sneeze here)! We are looking into making a house sambal blend. In fact, I’m exploring the book, Hot Sauce!, by Jennifer Trainer Thompson. The title explains it all.

    And I have to make this recipe. Have to. XO!

    • Reply


      July 28, 2015 at 10:32 AM

      Those little seedlings were MY BABIES + my plants are like my mommas!!! The story about your seedlings, totally breaks my heart Jayme, xo!

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