Charred Cabbage Slaw | North Carolina | Cabbage, Bacon, Pecans

I’ve turned charred cabbage slaw into a North Carolina favorite by grilling fresh cabbage and mixing in crispy bacon for smokiness and toasted pecans for that nutty crunch—it’s a tangy twist on Southern traditions with my simple dressing of Dijon and honey. Perfect for barbecues, it’s got layers of flavor that’ll wow your crowd. Stick around, and I’ll share the full scoop on history, ingredients, and prep.

History

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Charred cabbage slaw likely originated in the United States, evolving from traditional coleslaw recipes brought by Dutch immigrants in the 18th century, with the charring technique emerging from American barbecue culture in the 19th and 20th centuries as a way to enhance flavor through grilling.

Regionally, variations include the vinegar-based styles of the American South, which emphasize tangy acidity and pair with smoked meats, contrasting with the creamier versions in the Midwest that highlight dairy influences, signifying local ingredient availability and culinary heritage.

This dish is traditionally served at summer barbecues, picnics, and family gatherings, where its smoky crunch adds an invigorating contrast to grilled foods and symbolizes communal outdoor dining.

Ingredients

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– Dijon mustard, that creamy, zesty addition with just enough kick to make you pause and appreciate the layers – ever notice how it elevates a dish from ordinary to, well, memorable?

Use 1 tablespoon, stirred in for a subtle heat that dances on your tongue, like a background musician in your flavor orchestra.

– Honey, the sweet whisper that softens the edges and keeps things balanced – because, let’s be honest, life’s too short for overly sour slaw, right?

A couple of tablespoons will do, adding a gentle sweetness that teases out the charred notes, almost like it’s saying, “Don’t worry, I’ve got your back against all that vinegar.”

– Salt and pepper, the unsung duo that tie it all together – and who hasn’t sprinkled a bit extra, only to think, wait, was that too much, in that self-deprecating kitchen moment we all share?

Go with 1 teaspoon of salt and 1/2 teaspoon of black pepper, ground fresh if you can, because they amplify the flavors without demanding the spotlight, keeping your slaw grounded and oh-so-approachable.

Cooking Steps

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Let’s kick things off by getting that cabbage charred just right, because who knew a humble veggie could handle the heat like a pro?

First, you’ll want to set up your campfire or grill to create a bed of hot coals with medium heat, aiming for about 350-400°F – think of it as giving your cabbage a cozy spa treatment without the risk of turning it into a crispy disaster.

Slice up a medium head of cabbage into wedges, about 1-2 inches thick, to make sure they cook evenly and pick up those smoky flavors that make this slaw stand out.

Once your coals are ready, place the cabbage wedges directly on the grill or over the coals, flipping them every few minutes until they’re nicely charred on the outside but still a bit tender inside – this usually takes around 10-15 minutes, depending on how hot things get.

While that’s happening, whisk together 1 tablespoon of Dijon mustard, 2 tablespoons of honey, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl to create a simple dressing that balances sweet and zesty notes, almost like it’s playing matchmaker for your flavors.

After charring, let the cabbage cool for a minute or two – patience is key here, right, because nobody wants to juggle hot wedges like they’re juggling pins at a fair.

Then, roughly chop or shred the cabbage into bite-sized pieces and toss it with your dressing mixture in a large bowl, giving everything a good stir until it’s all coated.

This step is where the magic happens, blending that charred goodness with the creamy zest of the mustard and the gentle sweetness of the honey, for a slaw that’s got personality without trying too hard.

Tips and Variations

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If you’re aiming for that perfect char on your cabbage without turning it into a smoky mess, one smart tip is to always go for a bed of hot coals at medium heat, around 350-400°F, because uneven flames can leave you with spots that’s either too crispy or disappointingly raw – and who wants to play guessing games with dinner?

For variations, swap in red cabbage for a pop of color and a slightly earthier bite, or amp up the dressing with a splash of apple cider vinegar for extra tang, making it feel like you’re giving that humble slaw a fancy makeover without much fuss.

If camping isn’t in the cards, grilling indoors works wonders, just keep an eye on the heat to avoid any overzealous charring that might’ve you sheepishly scraping off the extras.

And hey, if you’re like me, forever second-guessing the grill, tossing in a handful of fresh herbs like cilantro could turn this simple side into a surprisingly bold star of the show.

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