Grilled Cabbage Recipes

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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



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

GRILLED CABBAGE



Grilled Cabbage image

This is my adaptation of grilled cabbage with a bacon twist. I like to use peppered bacon, so I don't pepper my cabbage; it's up to you.

Provided by burlap1980

Categories     Side Dish     Vegetables

Time 45m

Yield 6

Number Of Ingredients 4

1 head cabbage, cored
1 tablespoon butter
salt and ground black pepper to taste
1 pound bacon

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.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 11.8 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 4.9 g, Protein 11.7 g, SaturatedFat 4.7 g, Sodium 622.7 mg, Sugar 6.3 g

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.

GRILLED CABBAGE CAESAR



Grilled Cabbage Caesar image

Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

4 cloves garlic
1/2 cup finely grated Parmesan (from about 2 ounces), plus more shaved Parmesan for serving
1/4 cup plus 3 tablespoons olive oil, plus more for the grill grates
1/4 cup fresh lemon juice
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons anchovy paste, optional
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
1 medium head red cabbage (about 1 3/4 pounds)
4 ounces crusty sourdough bread, cut into 1-inch-thick slices

Steps:

  • Preheat a grill for medium-high heat.
  • Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
  • Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
  • Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
  • Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE



Grilled Cabbage Steaks with Cilantro-Lime Sauce image

These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups lightly packed fresh cilantro leaves
2 cups lightly packed fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 medium jalapeño, stemmed and coarsely chopped
Zest and juice of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
1 teaspoon honey
Kosher salt
1/3 cup extra-virgin olive oil, plus more for brushing
1 medium head savoy cabbage
1/2 teaspoon ancho chile powder
1/4 red onion, thinly sliced

Steps:

  • Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
  • Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
  • Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
  • Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
  • Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
  • Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.

CHARRED CABBAGE



Charred Cabbage image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 3

1 head green cabbage, sliced into 8 wedges
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

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 STEAKS



Grilled Cabbage Steaks image

Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!

Provided by France C

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
¼ cup white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
1 medium head cabbage

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
  • Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
  • Brush one side of the steaks with some of the oil mixture.
  • Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g

GRILLED CABBAGE II



Grilled Cabbage II image

Hate cooked cabbage? Not after you try this!

Provided by MLCSAGE

Categories     Side Dish     Vegetables

Time 45m

Yield 6

Number Of Ingredients 6

1 head cabbage, cored and cut into wedges
1 onion, sliced
1 green bell pepper, sliced
1 clove garlic, minced
cracked black pepper to taste
¼ cup butter or margarine, cut into pieces

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.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 5.7 g, Protein 3 g, SaturatedFat 4.9 g, Sodium 91.4 mg, Sugar 7.6 g

EASIEST GRILLED CABBAGE



Easiest Grilled Cabbage image

If you like cabbage, i think you will love this. BF adores this, although i'm not a cabbage lover, so i never eat any. it's an easy side dish, very little preperation, and almost no mess.

Provided by bratty

Categories     Low Protein

Time 3h5m

Yield 3 serving(s)

Number Of Ingredients 3

1 head of cabbage
1/4 cup butter
salt and pepper or seasoning, of your choice

Steps:

  • preheat grill, you want a medium fire.
  • remove outer layers of cabbage.
  • rinse and let head of cabbage dry.
  • hollow out center of head of cabbage, the end opposite of the stem.
  • you want just about an inch size hole approximately a couple of inches deep.
  • season generously with seasoning of choice in hollowed area.
  • place butter into hollowed area.
  • wrap in foil and place on grill.
  • grill over inderect heat.
  • 3 hours or more.
  • cook as long as desired, should definately be done by 3 hours.
  • remove from grill, unwrap from foil on plate, serve immediately.

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

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From goodto.com


3 WAYS TO GRILL CABBAGE - WIKIHOW
2020-10-20 1. Cut a large head of cabbage into 3⁄4 in (1.9 cm) rounds. Peel off the loose outer leaves of a large head of cabbage—for reference, a large cabbage weighs roughly 2.5 lb (1.1 kg). Cut off just enough of the stem side to create a …
From wikihow.com


GRILLED CABBAGE SALAD RECIPE | MYRECIPES
Step 2. Coat grill rack and cabbage with cooking spray. Add cabbage to grill; grill 12 minutes or until lightly charred, turning occasionally. Remove from grill. Step 3. Combine mayonnaise and remaining ingredients in a bowl, stirring with a whisk; drizzle evenly over cabbage.
From myrecipes.com


GRILLED CABBAGE WITH PEANUT SAUCE RECIPE
2022-02-15 Place a medium saucepan on medium-low heat, and add the oil and the paste, stirring constantly, for 2-3 minutes, until fragrant. Add the kecap manis, palm/brown sugar, salt and water. Stir for 2-3 minutes, until the sauce is well combined. Lori Rice. Lori Rice. Serve the cabbage wedges and peanut sauce: To serve, spoon a little peanut sauce on ...
From simplyrecipes.com


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