Grilled Cabbage Recipe

I recently tried grilling a head of cabbage with olive oil, garlic and a squeeze of lemon and honestly, it’s like a total flavor upgrade that made me realize veggies can seriously be the star of any meal even when they’re just chillin on the grill.

I love grilled cabbage cuz it’s simple yet packed with nutrients. I use thick cabbage wedges brushed with olive oil, a pinch of salt, some freshly cracked pepper and garlic.

This low calorie dish full of fiber really hits the spot, and sometimes I top it off with a squeeze of lemon.

Ingredients

• Green cabbage is rich in fiber and vitamins; its crunch is naturally sweet.
• Olive oil gives healthy fats and a smooth, rich flavor boost.
• Salt helps to bring out each ingredient’s full, savory taste.
• Freshly ground black pepper adds a spicy kick that warms the dish.
• Garlic has a sharp aroma that ups the overall savory, pungent flavor.
• Lemon wedges offer a bright, sour note to balance the smoky taste.
• Together these ingredients form a nutritious dish loaded with vitamins and healthy fats.
• Grilling enhances natural flavors, making each bite satisfyingly crispy yet tender.

Ingredient Quantities

• 1 head green cabbage, cut into about 8 wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• Optional: lemon wedges for serving

How to Make this

1. Preheat your grill to a medium heat setting so it’s ready for cooking.

2. Rinse the cabbage and then cut it into about 8 big wedges.

3. In a small bowl, mix the olive oil, salt, pepper, and minced garlic until well combined.

4. Brush each cabbage wedge generously with the olive oil mixture on both sides.

5. Carefully place the wedges on the grill, making sure the cut side is down first.

6. Let them cook for about 5 to 7 minutes until you see nice grill marks forming.

7. Flip the wedges over and cook for another 5 to 7 minutes until they are tender but still a bit crisp.

8. If you like a little extra zest, you can squeeze some lemon over the cabbage right before taking them off the grill.

9. Serve immediately while hot and enjoy the smoky taste of grilled cabbage!

Equipment Needed

1. Grill – Make sure it can hold the cabbage wedges and maintain a steady medium heat.
2. Knife – For cutting the cabbage into big wedges and mincing the garlic if needed.
3. Cutting board – Use this to safely cut the cabbage.
4. Small bowl – For mixing the olive oil, salt, pepper, and minced garlic.
5. Basting brush – To evenly coat the cabbage wedges with the olive oil mixture.
6. Tongs – To carefully flip the wedges on the grill without burning yourself.
7. Lemon squeezer (optional) – If you want to add a little extra zest over the cabbage.

FAQ

• Q: How should I prep the cabbage before grilling?
  A: You gotta cut the cabbage into about 8 wedges so it holds together on the grill. Just wash it well and pat it dry.
• Q: How long do I grill each wedge?
  A: Grill each side for roughly 4 to 5 minutes until you get those nice charred marks. The time may vary depending on your grill heat.
• Q: Do I need to preheat my grill before cooking?
  A: Yep, preheating is a must. Getting your grill hot helps prevent sticking and gives you those awesome grill marks.
• Q: Can I add other flavors or seasonings to the cabbage?
  A: Sure thing! Aside from the olive oil, garlic, salt, and pepper, you can squeeze some lemon juice or add your favorite herbs for extra flavor.
• Q: What if I dont have an outdoor grill?
  A: No worries, you can easily use a grill pan on your stove. Just be careful with the heat and adjust the cooking time as needed.

Grilled Cabbage Recipe Substitutions and Variations

• Instead of green cabbage, you could use savoy or napa cabbage since they grill pretty similar.
• If you dont have olive oil, avocado oil or canola oil works fine too.
• You might substitute regular salt with sea salt or Himalayan salt for a richer flavor.
• For black pepper, you could try white pepper if you feel like mixing it up a bit.
• If you run out of fresh garlic, garlic powder is a good alternative, using about 1/4 teaspoon per clove.

Pro Tips

Pro tip 1: Make sure your grill is hot enough before you put the cabbage on so it gets those nice grill marks. If the grill isnt really hot, the cabbage can stick and lose its smoky flavor.

Pro tip 2: Don’t be shy when brushing on the olive oil mixture. Coating every nook and cranny helps the garlic, salt, and pepper really stick to the leaves and brings out a better flavour on every bite.

Pro tip 3: Keep an eye on the timer but also check for grill marks so you dont overcook the cabbage. You want it crystal crisp on the edges with a tender core, not mushy or overly charred.

Pro tip 4: Squeeze a lemon over the cabbage while it’s still warm to let the citrus taste pop. The lemon not only brightens up the flavour but also cuts through the slight bitterness of the grilled cabbage.