Chargrilled cabbage and bacon goodness matches perfectly to this bold and smoky dressing.  A simple, grilled take on the classic steakhouse wedge salad to serve with any meaty main. 


  • 1 head green cabbage
  • 1 oz. Savage Jerky Co. Maple Buffalo Bacon Jerky or crispy bacon
  • 1/4 cup NW Elixirs Hott Smoke Sauce
  • 1 tablespoon Bourbon Barrel Foods Togarashi
  • 1/2 cup plain yogurt
  • olive oil 


  1. Quarter cabbage (do not remove the core so each quarter stays intact), rub with olive oil and season with togarashi spice.
  2. Over med-high heat, grill cabbage until charred and softened in the middle, about 6-8 minutes per side.
  3. Meanwhile, mix the NW Elixirs Hott Smoke Sauce with yogurt and season with salt (if too thick, loosen with a glug of olive oil). 
  4.  Plate cabbage, top with yogurt dressing, crumbled bacon jerky and more togarashi spice. 

      Pro Tip: Don't be afraid to blacken the cabbage, it develops big flavor to offset the bacon and smoky dressing! 

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