Recipe For Grilled Cabbage Slices

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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



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

CABBAGE STEAKS



Cabbage Steaks image

One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.

Provided by Amber Jessie

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 5

1 head cabbage
2 tablespoons light olive oil
2 tablespoons minced garlic
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
  • Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
  • Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g

SLICED, BAKED CABBAGE



Sliced, Baked Cabbage image

I made this one night to go along side a casserole. I was short options for a vegetable dish, and this is what I came up with. It turned out wonderful. This is for 2 servings. I like to use the leftover cabbage for coleslaw or chopped cabbaged gives a lovely texture to lettuce salads.

Provided by VickyJ

Categories     Vegetable

Time 1h10m

Yield 6-8 slices, 2 serving(s)

Number Of Ingredients 6

1 green cabbage (medium-sized and firmly-packed leaves)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon caraway seed (that is approximate, I really didn't measure. The small container allowed me to sprinkle the seeds o)
2 teaspoons garlic powder
salt and pepper

Steps:

  • Preheat oven to 375°F.
  • Line a sheet pan with foil. (I used an 8x2").
  • Treat the pan with 1 Tbsp of olive oil and spread to coat evenly.
  • Slice cabbage with core-side down. You should end up with 6-8 slices. Don't slice into core. Just use sides of the cabbage.
  • Place sliced cabbage in two rows, each slice slightly overlapping.
  • Drizzle 2 Tbsp of olive oil and apple cider vinegar over each row. (If your cabbage is rather large, increase it to 3 tablespoons Again, use your own judgement).
  • Next, sprinkle on Caraway seeds, garlic powder and salt-n-pepper.
  • Cover with another sheet of foil.
  • Bake for 45 min - 1 hour -- ovens vary.
  • To serve, arrange slices along side your favorite meat dishes or casseroles.
  • Variation: You can also add sliced bell pepper and sweet onion to this, by putting the vegies in between the sliced cabbage.

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 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.

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