Grilling cabbage transforms a humble, crunchy head into a sweet, smoky, tender vegetable with lightly charred edges and a buttery, almost nutty flavor. It works because the direct heat caramelizes the natural sugars while the layers steam from within, creating a soft interior and crisp exterior. This article covers three simple methods—halves, wedges, and foil packets—so you can choose the one that fits your meal.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 3 tablespoons (45 ml) olive oil, plus more for brushing
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: 2 tablespoons (30 g) butter, cut into small pieces
- Optional: 1 tablespoon (15 ml) balsamic vinegar or lemon juice
Instructions
- Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 204–232°C). If using charcoal, spread the coals evenly for direct heat.
- Remove any wilted outer leaves from the cabbage. Using a sharp chef’s knife, cut the head in half through the core. Cut each half into wedges about 1 inch (2.5 cm) thick, keeping a piece of core attached to each wedge so the leaves hold together. Alternatively, leave the halves whole for a larger serving.
- Brush both sides of the cabbage wedges or halves with olive oil. Sprinkle with salt and pepper. If using butter, tuck the small pieces between the leaves of each wedge.
- Place the cabbage on the grill cut-side down. Cook for 4–6 minutes without moving, until grill marks form and the edges begin to char.
- Flip the cabbage using tongs. Continue grilling for another 4–6 minutes, until the other side is also charred and the cabbage is tender when pierced with a fork. For thicker wedges or whole halves, reduce heat to medium and cook for 10–12 minutes per side, turning occasionally, until the center is soft.
- If using foil packets: place the seasoned wedges on a large sheet of heavy-duty aluminum foil, dot with butter if desired, and wrap tightly. Grill over medium heat for 20–25 minutes, turning once, until very tender.
- Transfer the cabbage to a platter. Drizzle with balsamic vinegar or lemon juice, if using, and sprinkle with a little more salt. Serve hot.
Tips
- Choose the right cabbage: Green cabbage is the most common and grills well. Savoy cabbage is more delicate and cooks faster; reduce the time by a few minutes. Red cabbage is also good, but it may turn slightly blue when cooked—add a splash of vinegar to brighten the color.
- Keep the core intact: The core is what holds the leaves together during grilling. If you cut it out, the wedges will fall apart. Leave a small portion attached.
- Don’t overcrowd: Leave space between the wedges so they char rather than steam. If your grill is small, cook in batches.
- Prevent sticking: Make sure the grill grates are clean and well-oiled. Use a paper towel dipped in oil and held with tongs to brush the grates before adding the cabbage.
Serving Suggestions
Grilled cabbage is a versatile side that pairs well with grilled meats like steak, pork chops, or sausages. It also works as a vegetarian main when served over grains or with a dollop of yogurt sauce. For a smoky twist, chop the grilled cabbage and toss it into a salad with a tangy vinaigrette.
Variations
- Spicy: Sprinkle with chili flakes or drizzle with sriracha before serving.
- Asian-style: After grilling, toss with soy sauce, sesame oil, and toasted sesame seeds.
- Cheesy: Top the grilled cabbage with crumbled blue cheese or grated parmesan and let it melt slightly.
- Herb butter: Mix softened butter with chopped herbs like parsley, dill, or chives, and spread over the hot cabbage.
Storage and Reheating
Leftover grilled cabbage can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over medium heat with a little oil or butter, or microwave for 1–2 minutes until hot. The texture will be softer than when freshly grilled, but the flavor remains. You can also chop leftovers and add them to soups, stir-fries, or omelets.
Frequently Asked Questions
Can I grill cabbage without oil? Yes, but it will be more likely to stick and may dry out. Use a non-stick grill mat or brush the grates well. The oil also helps the seasoning stick and promotes browning.
How do I know when the cabbage is done? The edges should be charred and the center should be tender enough to pierce easily with a fork. For whole halves, the leaves should separate easily. If the outside is burning before the inside is soft, move to a cooler part of the grill or lower the heat.
Can I prepare the cabbage ahead of time? Yes, you can cut the wedges and brush with oil up to 2 hours ahead. Store them in the refrigerator until ready to grill. Do not add salt too early, as it will draw out moisture.
What if I don’t have a grill? Use a grill pan on the stove over medium-high heat, or roast the wedges in a 425°F (218°C) oven for 25–30 minutes, turning once, until tender and browned.
Is grilled cabbage healthy? Cabbage is low in calories and a good source of fiber and vitamin C. Grilling adds minimal fat if you use oil sparingly. The charred bits are safe to eat, but avoid eating large amounts of heavily burnt areas.
Can I use other types of cabbage? Yes, napa cabbage (Chinese cabbage) can be grilled, but it is much more delicate—use whole leaves or large pieces and grill for only 2–3 minutes per side. Brussels sprouts are also excellent: halve them and grill cut-side down for 5–7 minutes.
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