Italian Grinder Cabbage Salad

Who needs bread when you can have cabbage?

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Whenever I don’t know what to cook, I turn to my arsenal of no-fuss recipes that never fail—and this Italian grinder cabbage salad sits at the top of that list. Charred chopped cabbage is tossed with cured meats, cheese, and pickled veggies and doused in a tangy herby vinaigrette for a no-fuss veggie-forward take on the classic deli sub.

One of the things I love most about this salad is its flexibility. Yes, the recipe below is my ideal version, and if you make it as printed it’ll be incredible . . . but that doesn’t mean you shouldn’t play around. On a typical weeknight, I’ll throw in whatever bits of meat, cheese, or pickley things happen to be in the refrigerator. I’ll improvise—and I encourage you to do the same.

While I love raw cabbage (a little salt, a little lime!), I’ve also recently fallen in love with its charred crisp-tender cousin. Seasoned aggressively with salt and charred in a pan until soft and caramelized on the edges but still crunchy in the center, this cabbage will tempt even the most confirmed cabbage skeptics. Don’t skip out on the pre-salting step; it’s key to getting both the perfect texture and flavor.

Like a good pasta salad, the flavors in this cabbage salad will only improve as it sits. If you’d like to make ahead, let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days.

Enjoy!

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Italian Grinder Pasta Salad

(Serves 6)

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients

1 small cabbage (2-3 pounds)

1 ½ teaspoon kosher salt, divided (I used Diamond Crystal)

6 tablespoons extra-virgin olive oil, divided

3 tablespoons red wine vinegar

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

½ cup peperoncini, thinly sliced, plus 2 tablespoons brine, divided

¼ cup thinly sliced red onions

2 oz. sliced provolone, cut into 1” squares

1 ½ oz. pepperoni slices, cut into ½ moons

1 ½ oz. sliced salami, preferably Genoa, cut into 1” squares

1 cup cherry tomatoes, halved

Equipment: Large baking sheet, large pan, paper towels, tongs, large bowl, whisk

Instructions

1. Cut cabbage in half from top to bottom, making sure to slice through the core. Cut each half into three even wedges, again making sure to keep a little of the core attached to each.

2. Arrange the cabbage wedges on a baking sheet and sprinkle on all sides with 1 teaspoon kosher salt. Let rest 10 minutes before cooking.

3. When you’re ready to cook, heat 2 tablespoons olive oil in a large pan over medium heat. Using a paper towel, pat three cabbage wedges dry on all sides and arrange in the pan, cut sides down.

4. Cook until deeply browned on both flat sides, 4-5 minutes per side, then transfer back to the baking sheet. Repeat with 2 more tablespoons of oil and the remaining three cabbage wedges. Let cool about 5 minutes.

5. In a large bowl, whisk together red wine vinegar, oregano, red pepper flakes, 2 tablespoons peperoncini brine, remaining 2 tablespoons oil, and remaining ½ teaspoon kosher salt.

6. Chop the cabbage into bite-sized pieces (about 1” each), discarding the cores. Transfer chopped (still warm) cabbage to a large bowl, along with the red onion, and toss with the dressing to coat.

7. Add the provolone, pepperoni, salami, cherry tomatoes, and peperonchini, and toss again. Serve slightly warm or at room temperature.

Originally published on March 15, 2026.