Grilled Cabbage Recipes Easy

GRILLED CABBAGE II

Steps:

• Preheat grill for medium heat, and lightly oil grate.
• Place cabbage on a large sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter. Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
• Cook on hot grill for 30 to 45 minutes, turning packet every 10 minutes.

GRILLED CABBAGE I

Steps:

• Preheat an outdoor grill for medium-high heat.
• Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head.
• Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve.

SUMMER GRILLED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
• Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

GRILLED CABBAGE

Steps:

• Cut cabbage into four wedges.
• Place each wedge on a piece of doubled heavy-duty aluminum foil.
• Spread cut sides with butter.
• Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
• Wrap bacon around each wedge.
• Fold foil around cabbage, sealing each wedge tightly.
• Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

GRILLED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Fill the hole created from coring the cabbage with butter, salt, and pepper. Roll bacon slices and stuff into hole in cabbage. Lay any leftover bacon slices over the top of cabbage. Wrap the whole cabbage in aluminum foil.
• Cook cabbage on preheated grill until tender, 45 to 50 minutes. Remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

GRILLED CABBAGE

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.

GRILLED CABBAGE WEDGES

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Remove the tough outer leaves of the cabbage. Cut it into 8 wedges (or more if the cabbage is large), leaving the stem intact.
• Place the wedges on a baking sheet. Rub both sides with 1 tablespoon of the olive oil. Sprinkle on 1/4 teaspoon kosher salt and fresh ground pepper on one side of the wedges, then flip them and sprinkle the remaining 1/4 teaspoon kosher salt on the other side.
• Place the cabbage directly on the grill grates. Grill 5 to 6 minutes per side (10 to 12 minutes total) until softened, turning once.
• In a small bowl, mix together the balsamic vinegar, the remaining 1 tablespoon olive oil, honey or maple syrup, and onion powder. Drizzle the mixture over the wedges and serve.

CABBAGE STEAKS

Steps:

• Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
• Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
• In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don't worry about any extra crispy, dark leaves around the very outsides; they'll taste incredible.
• While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
• Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

GRILLED CABBAGE WITH BACON

Steps:

• Cut the knot from the bottom of the cabbage and remove the core.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
• Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
• Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

CABBAGE STEAKS RECIPE (GRILLED OR ROASTED!)

Steps:

• Place the slices of bacon onto a large, cold pan. Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes, until crispy, flipping as needed.
• Meanwhile, cut the cabbage into 3/4-in (2 cm) thick slices.
• In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.
• Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.
• Let the pan with bacon fat cool for 5-10 minutes. When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.
• Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes.
• Preheat the grill at medium heat.
• Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.
• To serve, top with cooked bacon and parsley for garnish (optional).
• Preheat the oven to 425 degrees F (218 degrees C).
• Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer.
• Roast cabbage steaks in the oven for about 30-35 minutes, until tender and crispy on the edges.
• To serve, top with cooked bacon and parsley for garnish (optional).

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD

Steps:

• Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
• Grill the cabbage. Preheat the grill to 350 degrees F.
• Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
• Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!