Grilled cabbage with sarandeada sauce

This Col Sarandeada recipe is a plant-based twist on pescado sarandeado! Grill, roast, or air-fry the cabbage for a smoky, spicy, citrusy dish perfect for any occasion.
Grilled cabbage slices in a black baking dish, charred with a reddish glaze reminiscent of sarandeada sauce. Beside the dish, a white platter holds sliced cucumbers, red onions, tomatoes, and lime wedges, all arranged beautifully on a marbled surface.

About this recipe

What is Col Sarandeada? First, let me tell you that it comes from the super popular Mexican pescado sarandeado, a smoky, citrusy, and deeply flavorful dish from the coast of Mexico. This Col Sarandeada is a plant-based spin that swaps fish for grilled red cabbage (you can use green cabbage, too) but keeps all the bold, smoky flavors of the original.

Traditionally, this dish is made on a grill, but at home, you can just as easily roast it in the oven or air-fry it for a crispy, caramelized texture. No matter which method you choose, the result is smoky, juicy, and packed with flavor. It’s simple. It’s bold. And it might just be your new favorite way to eat cabbage in tacos.

Why You’ll Love This Recipe

  • Big flavor, minimal effort – The marinade does all the work, and the grill- oven brings it home.
  • Plant-based, but satisfying – Meaty, smoky, and loaded with umami.
  • Budget-friendly – Cabbage is affordable, and this recipe makes a meal out of it.
  • Perfect for grilling season – Whether cooking outside or using a grill pan indoors, it’s a great way to switch up your usual veggies.
  • Versatile cooking methods – Grill it for an authentic smoky flavor, roast it for deep caramelization or air-fry it for crispy edges.
A person with red painted nails pours a vibrant sarandeada sauce from a blender onto chopped purple cabbage in a black baking dish. The kitchen's white tiles and countertop provide the perfect backdrop for this colorful culinary creation.

Ingredient notes

  • Cabbage. Choose a firm, heavy head.
  • Olive or avocado oil.
  • Mayonnaise (vegan or regular) – For a creamy, rich sauce. You can swap it for Greek yogurt or leave it out for a lighter version.
  • Orange juice or a mix of orange and lime juice.
  • Chipotles in adobo or salsa macha
  • Achiote paste

What is achiote Paste?

Mexican achiote paste (pasta de achiote) is a rich, earthy, and slightly tangy spice blend made primarily from ground annatto seeds (achiote), which give it its deep red-orange color. It’s a staple in Yucatecan and southern Mexican cuisine, used to marinate meats, season stews, and flavor dishes like cochinita pibil, pollo pibil, and tamales.

Close-up of roasted purple cabbage slices with charred edges. The dish highlights a grilled cabbage recipe, where the vibrant purple contrasts with deep browns. Textures and slightly curled layers suggest a caramelized surface, perfect for pairing with sarandeada sauce.

How to Make Col Sarandeada (Three Ways!)

  • 1: Traditional Grilled Cabbage. Grilling is the traditional way to make sarandeado-style dishes. This method gives you that classic smoky flavor and crispy, charred edges.
  • 2: Roasted Cabbage in the Oven.
  • 3: Crispy Air-Fried Cabbage. For a fast and crispy version, use the air fryer!

Frequently Asked Questions

Grilled cabbage slices in a black baking dish, charred with a reddish glaze reminiscent of sarandeada sauce. Beside the dish, a white platter holds sliced cucumbers, red onions, tomatoes, and lime wedges, all arranged beautifully on a marbled surface.

Col Sarandeada (Grilled Cabbage Sarandeada)

Alejandra Graf
This Col Sarandeada recipe is a plant-based twist on pescado sarandeado! Grill, roast, or air-fry the cabbage for a smoky, spicy, citrusy dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course main dish
Cuisine Mexican
Servings 6 people
Calories 153 kcal

Equipment

  • 1 Baking dish

Ingredients
  

For the cabbage:

For serving:

  • Sliced cucumber tomato, and onion
  • Corn or flour tortillas

Instructions
 

Option 1: Traditional Grilled Cabbage

  • Preheat the grill to medium heat.
  • Brush the cabbage wedges with olive oil and season lightly with salt and pepper.
  • Place them directly on the grill grates and cook for 6-8 minutes per side, turning often to avoid burning.
  • Blend the sauce: While the cabbage grills, add mayonnaise, chipotle paste, olive oil, soy sauce, achiote powder, garlic, and citrus juice to a blender. Blend until smooth.
  • Brush the grilled cabbage with the sauce in the last few minutes of cooking. Let it caramelize slightly before removing from the heat.

Option 2: Roasted Cabbage in the Oven

  • Preheat the oven to 425°F (220°C).
  • Brush the cabbage wedges with olive oil and place them on a lined baking sheet.
  • Roast for 20 to 25 minutes, or until the edges start to brown, turning the food halfway through the cooking time.
  • Blend the sauce while the cabbage roasts.
  • In the last 5 minutes, pour the sauce over the cabbage with the sauce and return it to the oven to set.

Option 3: Crispy Air-Fried Cabbage

  • Preheat your air fryer to 375°F (190°C).
  • Brush the cabbage wedges with olive oil and place them in the air fryer basket.
  • Air fry for 12-15 minutes, flipping halfway through.
  • Blend the sauce while it cooks.
  • In the last 5 minutes, brush the sauce onto the cabbage and air fry for another 2-3 minutes.

Assemble Your Tacos

  • Heat the tortillas on a dry skillet until soft and slightly charred, add one or two pieces of col sarandeada and finish with onions, tomatoes and cucumbers.

Notes

What if I don’t have sour orange juice?
Mix orange and lime juice in equal parts, or add an apple cider vinegar splash for extra tang.
How do I store leftovers?
Grilled cabbage keeps well in the fridge for up to 3 days. Reheat on a pan or in the oven to keep that smoky flavor.
Make only half the cabbage. Pour only half the sauce over the grilled cabbage, and save the remaining sauce in a tightly closed jar in the fridge. 

Nutrition

Serving: 1gCalories: 153kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 2mgSodium: 236mgPotassium: 393mgFiber: 4gSugar: 8gVitamin A: 1605IUVitamin C: 90mgCalcium: 68mgIron: 1mg
Keyword red cabbage

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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