Grilled Green Cabbage Recipes

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 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.

GRILLED GREEN CABBAGE

Steps:

• Preheat the grill to medium heat.
• Place the cabbage on a cutting board and carefully cut in half. Keep the core and stem intact. Cut each cabbage half into 4 wedges for a total of 8 wedges.
• Place 4 of the wedges on a large piece of aluminum foil (large enough to wrap around the wedges). Place the remaining 4 wedges on another large piece of foil.
• Meanwhile, combine the olive oil and garlic in a small bowl. Stir to combine. Use a pastry brush to coat all sides of each wedge with the oil mixture. (Don't be afraid to get your hands a bit messy here.) Sprinkle each wedge with kosher salt and pepper, and top with the onion slivers and rosemary, as desired.
• Seal each packet with the foil. Cut two more large pieces of aluminum foil and wrap each packet with a second layer of foil.
• Place on the grill and close the lid. Grill until the bottoms caramelize and the cabbage is fork tender, 25 to 28 minutes. (Open carefully.)

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.

CHARRED CABBAGE

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.

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.