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Add Cabbage to Your Grill!
I never thought cabbage would be something I’d look forward to throwing on the grill, but here we are. Grilled cabbage is one of those simple things that ends up being way better than expected. It gets those crispy charred edges, stays tender in the middle, and soaks up whatever seasoning you brush on it.
I like to keep it basic with olive oil and spices, then finish it with a sprinkle of parsley. It’s a great side for anything else you’re grilling, but I’ve eaten it straight off the cutting board more than once.
Happy Cooking!
– Yumna
Grilled Cabbage Ingredients
- Cabbage: I usually use green cabbage for this recipe, but red cabbage would also work!
- Oil: Olive oil is my go-to, but a high-heat oil like avocado is fine, too.
- Spices: Onion powder, garlic powder, salt, and pepper add tons of flavor, but unlike, say, fresh minced garlic, won’t burn on the grill.
- Parsley: Top the cabbage with fresh, chopped parsley! You could also use cilantro, dill, or chives.
How to Make Grilled Cabbage
Grilled Cabbage Recipe
Ingredients
- 1 large head green cabbage
- 4 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Chopped parsley for serving
Instructions
- Remove the cabbage’s damaged outer leaves. Cut it in half and then cut each half into 4-6 wedges making sure to leave the core intact.
- In a small bowl, whisk together the olive oil, onion powder, garlic powder, salt, and pepper. Brush both sides of the cabbage with the mixture.
- Heat the gas grill to medium-high (around 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the cabbage directly on the grill. Cook for about 7-8 minutes per side without moving, until the cabbage becomes tender and has grill marks without burning.
- Remove from the grill and transfer to a platter. Sprinkle chopped parsley on top.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Grilled Cabbage recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Add a sauce. I can never say no to a good sauce. Serve the grilled cabbage with chimichurri, pesto, or Greek yogurt sauce.
- Top with crumbled feta. The salty cheese tastes so good with the charred cabbage.
- Finely chop the cabbage after grilling. Then, add salad dressing and other chopped veggies—like in this recipe! This is like a smoky take on coleslaw!
Recipe Tips
- Preheat the grill enough. Even a gas grill needs to preheat for 10 to 15 minutes before food’s aded! This will help the food cook quickly and evenly.
- Don’t remove the cabbage’s core. If you do, the cabbage will fall apart!
- Use a pastry brush to add the marinade to the cabbage. That way, you can get the marinade into every nook and cranny. If you don’t have a pastry brush, I’d use your hands to rub the marinade in.
- Don’t touch the cabbage too much when it’s grilling. You want to get a good char on both sides, which might not happen if you flip it too much!
Serving Ideas
FAQs
Kept in an airtight container in the fridge, the cabbage will last for up to 3 days. You can reheat it in the microwave for a couple of minutes until warmed through.
Yes, you can! Because a grill pan doesn’t get as hot as an outdoor grill, the cabbage will just take longer to cook.
Yes and I actually have a recipe for roasted cabbage here! You’ll want to use a rimmed baking and preheat the oven to 425°F.
