Grilled Cabbage
Published Jun 17, 2026
Grilled cabbage wedges brushed with olive oil and a simple spice mix. Grill for about 15 minutes until the outside chars and the inside turns tender.
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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! Growing up, cooked cabbage was always somewhere on the table. My mom would make Stuffed Cabbage Rolls or Roasted Cabbage, and it’s never been a vegetable I had to warm up to. Once I figured out how to make cabbage on the grill, it became a regular part of grilling season. 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. The key to grilling cabbage is cutting the head into wedges and leaving the core attached so the leaves hold together on the grates. I usually serve it as a side, so I do prefer to go with wedges vs. a steak that takes up the whole plate, but you can use this recipe for cabbage steaks as well.
Happy Cooking!
– Yumna
Grilled Cabbage Ingredients
- Cabbage: I usually use green cabbage for this recipe, but red cabbage also works. One large head of green cabbage is enough for this grilled cabbage recipe, making 8 to 12 wedges depending on how large you cut each piece. Look for a head that feels dense and heavy with tight, compact leaves and no soft spots.
When you cut the cabbage wedges, leave the core attached at the base of each piece. That is what keeps the leaves from separating on the grill. I don’t recommend rinsing the individual wedges because water can get trapped between the layers, causing the cabbage to steam rather than char. - For the grilled cabbage marinade: Olive oil, garlic powder, onion powder, salt, and black pepper. Mix everything together before brushing so the spices distribute evenly. You can swap the olive oil for avocado oil using the same amount, ¼ cup, if that is what you have on hand.
- For serving: I top the grilled cabbage with chopped fresh parsley. You could also use cilantro, dill, or chives.
How to Make Grilled Cabbage
Here’s a visual walkthrough of each step. For the full ingredient list and instructions, head down to the → Grilled Cabbage Recipe
1. Add the Oil and Spices to a Bowl
Pour the olive oil into a small bowl, then add the garlic powder, onion powder, salt, and pepper.
2. Whisk the Marinade until well Combined
Use a fork or small whisk and stir until the powders are fully dissolved into the oil. The spices need to be evenly distributed before brushing, or they will clump in spots on the cabbage.
3. Cut the Cabbage into Wedges
Pull off any wilted or damaged outer leaves first. Cut the head in half straight through the core, then cut each half into 4 to 6 wedges. The most important thing is leaving the core attached at the base of each piece. That is what holds the leaves together on the grill.
4. Brush Wedges with the Oil Mixture
Use a pastry brush and coat both sides of each wedge, getting into the cut edges as much as you can. If you don’t have a pastry brush, spoon the mixture over each piece and spread it with your hands.
5. Add Cabbage to the Grill
Make sure the grates are clean and the grill has preheated, before the cabbage goes on. Lightly oil the grates first so the cabbage releases cleanly. Once each wedge is down, leave it alone.
6. Grill Until Charred
Let each side cook without moving the pieces. The cabbage is ready to flip when the underside has clear grill marks and lifts cleanly off the grates. When both sides are done, move everything to a platter and scatter chopped parsley on top.
Full Grilled Cabbage Wedge Recipe
Grilled Cabbage Recipe
Ingredients
- 1 large head green cabbage
- ¼ cup 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
- Grill
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Season with za’atar. Use about 2 teaspoons of za’atar in place of the garlic powder and onion powder for a Middle Eastern take on the spice blend. Add a squeeze of lemon on at the end.
- Finish with Parmesan. Grate Parmesan over the wedges while they’re still hot. About 2 tablespoons is enough to coat them without overdoing it.
- Turn it into a salad: Finely chop the grilled cabbage after cooking and toss it with cherry tomatoes, sliced cucumbers, feta or goat cheese, more fresh herbs, and lemon vinaigrette dressing. Or, use it as a base for my Lebanese Cabbage Salad!
Recipe Tips
- Preheat the grill well. Even a gas grill needs to preheat for 10–15 minutes before you add the cabbage wedges. This helps them quickly and evenly.
- Don’t touch the cabbage when it’s grilling. You want to get a good char on both sides, which might not happen if you flip it too much.
- Close the grill lid between flips. The enclosed heat helps the inside soften while the exterior builds those char marks. Opening it frequently slows down the cook and makes it harder to get even browning.
Serving Ideas
- Grilled seafood: The grilled cabbage tastes so good with Grilled Shrimp, Grilled Mahi Mahi, or Grilled Cod.
- Grilled chicken: I love the taste of charred green cabbage with Grilled Chicken Sandwiches, Grilled Dijon Chicken, or Pesto Grilled Chicken.
- Grilled sides: Turn the grilled cabbage into a main dish and serve it alongside Grilled Baked Potatoes, Grilled Carrots, and Grilled Halloumi Cheese.’=
- Serve it with a sauce: Try chimichurri, pesto, Greek yogurt sauce, or even a simple balsamic glaze.
FAQs
Yes, you can! Because a grill pan doesn’t get as hot as an outdoor grill, the cabbage will just take longer to cook.
The grill probably wasn’t hot enough when the cabbage went on. Make sure it’s fully preheated before placing the wedges on, and give each side uninterrupted time on the grates without moving the pieces around.
This usually happens when the grill is running too hot. Medium-high heat, around 400°F, gives the inside time to soften before the exterior overdoes it. If the outside is charring too fast, move the wedges to a cooler part of the grill and close the lid for a few more minutes.
Comments
Okay, Yumna! I will be trying this as soon as I can. I’ve been looking for a healthy cabbage side recipe, and this looks like a great place to start. I’ll let you know what I think once I’ve made it! Thank you!
THIS made my family actually eat cabbage!! I hope you try it and love it!