So I really love cabbage, but sometimes I get sick of the sauteed cabbage on the stovetop that I make often. Especially now in the summer when I don’t want to have to make ANYTHING on the stove top if it’s nice outside. We love our grill and use it as much as possible.
A few weeks ago I made this recipe and it was delicious. I fought Bob for the leftovers the next day. So I used the recipe as a base for my grilled cabbage and it worked perfectly. I did change a few things, however, so I’ll share with you my step-by-step instructions.
First, get your ingredients together. You need:
- 1 head of green cabbage (a small one is easier to work with. I chose unwisely and picked the largest one possible.)
- Extra Virgin Olive Oil (no set amount here — you need to drizzle!)
- Garlic powder (real garlic is better but I ran out of real garlic so this sufficed)
- Sea Salt (WAY better than regular salt because it’s courser)
- Ground Pepper
- Pastry Brush to spread olive oil (optional — you can use a knife)
That’s all you need! And a grill, of course. Super easy already.
Step 1: Peel off the dirty outer layers. Slice the head of cabbage into rings, or “steaks” as I like to call them. The “bottom” of the cabbage head should be on the side so you’re slicing rings from top to bottom with the root being in the middle of all of the rings.
Step 2: Place these steaks on a few plates, or baking sheets, or whatever is easiest for you to spread them all out individually. I used baking sheets because they are easy to transport outside to our grill.
Step 3: Drizzle olive oil over each cabbage steak. Spread out the olive oil using your pastry brush or a knife or your fingers (just make sure they’re clean!)
Step 4: Seasonings! Generously sprinkle garlic powder, salt, and pepper on the steaks.
Step 5: Flip your cabbage steaks over and repeat steps 3&4 on the other side.
Step 6: Turn on your grill to medium low and place cabbage steaks on grill. Grill for about 10 minutes or until the underside is browning up and cripsy.
Step 7: Flip your cabbage steaks and check on them after 6-7 minutes.
Step 8: Once your cabbage steaks are sufficiently browned to your liking, take them off the grill and enjoy.
Tip: I cut up a cabbage steak this morning and reheated it while I fried two eggs over-easy. Eggs over grilled cabbage for breakfast? Surprisingly good. Try it if you have leftovers!