Grilled Cabbage Wedges Recipes

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GRILLED CABBAGE



Grilled Cabbage image

Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.

Provided by Fauve

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cabbage
4 teaspoons butter
4 slices bacon
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 139.4, Fat 8.3, SaturatedFat 4.1, Cholesterol 17.7, Sodium 760.8, Carbohydrate 13.7, Fiber 5.8, Sugar 7.3, Protein 4.9

GRILLED CABBAGE



Grilled Cabbage image

The first time I made this, I couldn't believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I'd skip dessert because I was full from too much cabbage! -Elizabeth Wheeler, Thornville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1 medium head cabbage (about 1-1/2 pounds)
1/3 cup butter, softened
1/4 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 98 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER GRILLED CABBAGE



Summer Grilled Cabbage image

This is an easy side dish that we can't seem to get enough of once the grill starts firing in the summer. We use one large metal baking dish just for cabbage, that way none of the others get ruined on the grill.

Provided by sjohutch

Categories     Side Dish     Vegetables

Time 40m

Yield 8

Number Of Ingredients 6

1 large head cabbage, cored and cut into 8 wedges
8 teaspoons butter
¼ cup water
½ teaspoon garlic powder, or to taste
½ teaspoon seasoned salt, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 76 calories, Carbohydrate 9.3 g, Cholesterol 10.8 mg, Fat 4.2 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 114.6 mg, Sugar 5 g

GRILLED CABBAGE WEDGES



Grilled Cabbage Wedges image

Here's how to make grilled cabbage wedges! Char them to perfection, then drizzle with a tangy balsamic sauce for a tasty, healthy side dish.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Number Of Ingredients 7

1 small green cabbage
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt (and fresh ground pepper)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 tablespoon honey or maple syrup
1/8 teaspoon onion powder

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.

Nutrition Facts : Calories 54 calories, Sugar 1.4 g, Sodium 2.8 mg, Fat 5.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.3 g, Protein 0.2 g, Cholesterol 0 mg

GRILLED CABBAGE WEDGES



Grilled Cabbage Wedges image

Cabbage wedges with chargrilled marks can be used as a side dish or incorporated into other dishes. I use this along my grilled teriyaki chicken kabobs, serving it all over basmati rice. The semi-carbon taste of the chargrilled marks enhance the flavor. Don't be afraid of a little brown/black color of charring it. It's good! Trust me.

Provided by BaillysMom

Categories     Side Dish     Vegetables

Time 20m

Yield 8

Number Of Ingredients 5

1 medium head cabbage
8 metal skewers
½ cup olive oil, or as needed
1 pinch seasoned salt (such as Lawry's®), or to taste
1 pinch ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
  • Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 6.7 g, Fat 13.6 g, Fiber 2.9 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.4 mg, Sugar 3.6 g

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD



Grilled Cabbage and Corned Beef Wedge Salad image

Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 very thin slices corned beef from the supermarket deli
1/2 head green cabbage (from a 3-pound cabbage), cut into 3 wedges, cores intact
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon horseradish
1 tablespoon whole-grain mustard
1/2 cup parsley leaves
1/2 teaspoon cider vinegar, or more to taste
1 medium carrot, shredded (1/2 cup)
1 scallion, sliced

Steps:

  • Preheat a grill for cooking over medium-high heat.
  • Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
  • Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
  • Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
  • Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
  • Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

GRILLED CABBAGE WITH TAHINI CAESAR DRESSING



Grilled Cabbage with Tahini Caesar Dressing image

These cabbage slices are charred and softened on the grill, then slathered in a vegan Caesar-style dressing. With a hint of nuttiness from tahini and lots of crunch from rustic croutons, the delicious result is a hearty dish somewhere between a wedge and Caesar salad.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 head green cabbage, cut into 6 wedges with the stem intact (about 2 1/2 pounds)
7 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 ounces rustic white bread, sliced in half lengthwise
1/2 cup tahini
1 tablespoon capers
2 teaspoons tamari
1 teaspoon agave nectar
Zest and juice of 2 lemons
4 cloves garlic
1 cup fresh flat-leaf parsley, finely chopped
Pinch crushed red pepper flakes

Steps:

  • Prepare a grill or grill pan for high heat.
  • Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter.
  • Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces.
  • Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined.
  • Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil.
  • Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.

CABBAGE ON THE GRILL



Cabbage on the Grill image

"My father first fixed these bacon-wrapped cabbage wedges a few years ago," relates Demi Rice from Macks Creek, Missouri. "Now I make them for my family when we put steak and potatoes on the grill. Even our three daughters like them."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1 medium head cabbage (about 2 pounds)
4 teaspoons butter, softened
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
4 bacon strips

Steps:

  • Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Nutrition Facts : Calories 229 calories, Fat 18g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 882mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 6g protein.

GRILLED CABBAGE WEDGES WITH A CREAMY ONION VINAIGRETTE



Grilled Cabbage Wedges With a Creamy Onion Vinaigrette image

I love cabbage and this is a nice twist for a salad. A sweet onion vinaigrette, bits of sauteed bacon, and warm cabbage that is grilled but but still is a bit crispy. This can either be served as salad or as a vegetable side dish.

Provided by SarasotaCook

Categories     Salad Dressings

Time 30m

Yield 6-8 Wedges, 6-8 serving(s)

Number Of Ingredients 12

1 head green cabbage, cut in wedges
4 slices bacon, diced and sauteed
2 tablespoons butter, melted
salt
pepper
1 large sweet onion (I used a Vidalia, but any sweet onion will work)
1 cup olive oil
1/3 cup red wine vinegar
3/4 cup sugar
1 tablespoon ground mustard
salt
pepper

Steps:

  • Vinaigrette -- Make Ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving.
  • Bacon -- I also make this ahead to save some time. Simply add the chopped bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator.
  • Cabbage -- First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6-8 wedges per head (depends on the size). Melt the butter, I did mine in a small glass in the microwave. Brush the cut sides of the cabbage with the melted butter and season well with salt and pepper.
  • Grill -- This can be done on a charcoal, gas or even an inside grill. Grill each side approximately 5 minutes. You want a bit of a char, but not too long; you want the cabbage to still be a bit crispy.
  • Serve -- Top each cabbage wedge with the onion vinaigrette and bacon bits. This is absolutely delish! ENJOY!

Nutrition Facts : Calories 529, Fat 42.8, SaturatedFat 8.3, Cholesterol 13.8, Sodium 108.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 3.1

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