Grilled Cabbage
This Grilled Cabbage recipe transforms a simple, budget-friendly veggie into a charred, smokey, and down-right delicious side dish!
The post Grilled Cabbage appeared first on Budget Bytes.
To me, it’s officially summertime the first time I smell fresh-cut grass AND someone grilling. As a devoted veggie lover, I don’t crave the typical BBQ meats, but I do crave this charred, smokey, and down-right delicious GRILLED CABBAGE! With a chili garlic glaze and crispy Parmesan crust, my recipe transforms this budget-friendly veggie into the star of any summer cookout.
Cabbage is one of my favorite vegetables of all time. Did you know it’s especially high in vitamins C and K? But I don’t need any further convincing – when grilled, the cabbage’s subtly sweet flavor and swoon-worthy texture make me fall even more in love with it. This grilled cabbage recipe MIGHT just be my favorite way to eat it (not including raw with hummus, of course). The charred edges and crisped-up Parmesan are to die for!
And don’t get me started on the softened, thinner leaves combined with the thicker, still crispy outer layers – it’s seriously addictive.
Grilled Cabbage Ingredients
Here’s what you’ll need to make grilled cabbage:
- Cabbage: Any whole head of cabbage will work! I had purple and green cabbage on hand, so I grilled both to show you how the different options turned out.
- Garlic: Freshly minced garlic adds a ton of flavor to the grilled cabbage wedges.
- Olive Oil: Helps the cabbage char and get those irresistible grill marks.
- Salt and Pepper: Enhances the natural flavors of the cabbage.
- Chili Flakes: Just a pinch adds a subtle heat to the glaze.
- Parmesan Cheese: Adds to the crispy, crunchy texture of the cabbage by giving it a super addictive crust on all sides. If you’re dairy-free, you can leave it off.
What Else Can I Add?
Grilled cabbage is the perfect vessel for any seasoning your heart desires! Smoked paprika, ranch seasoning, or a sprinkle of your favorite BBQ rub are all great options if you want to mix the flavors up.
Top Tip
Before slicing, turn your cabbage upside down so the bottom of the stem is visible. Each grilled cabbage wedge should have a piece of that stem attached – it helps keep everything together while grilling. Slice directly through the stem when portioning out the cabbage!
Serving Suggestions
I love topping grilled cabbage with our balsamic glaze, extra Parmesan cheese, and fresh parsley. Then, I usually serve it with anything else I’ve cooked on the grill, like grilled salmon or grilled chicken, for the ultimate summer meal!
Grilled Cabbage
Equipment
Ingredients
- 1 head cabbage (any kind!) cut into 6 wedges* $2.72
- 1 garlic clove, minced $0.05
- 3 Tbsp olive oil $0.36
- 1 tsp sea salt $0.01
- 1/2 tsp freshly cracked black pepper $0.11
- 1 tsp chili flakes $0.13
- 2 Tbsp grated Parmesan $0.36
Instructions
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Peel away the outermost layers of cabbage and discard them.
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Cut your cabbage into 2 inch wedges and shave off the very bottom of the stem so it’s nice and clean. I like to cut the cabbage in half first, so I have a steadier base to cut from. You will want to leave the stem intact when you cut your cabbage into wedges so it stays in one piece on the grill.
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Whisk together the olive oil, minced garlic, sea salt, freshly cracked black pepper, chili flakes, and grated Parmesan in a small bowl.
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Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
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Grill the cabbage on each side for 5-6 minutes each on a 400 degree grill. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
-
Dress each grilled cabbage wedge with a drizzle of our balsamic glaze and any additional Parmesan cheese you may have, and sprinkle 1 Tbsp freshly minced parsley on top (all optional). Serve and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
how to make Grilled Cabbage – step by step photos
Peel away the outermost layers of the cabbage to remove any wilted, tough, or damaged leaves, and discard them.
Cut your cabbage into 2-inch wedges and shave off the bottom of each wedge to create a clean, flat edge. I like to cut my cabbage in half first; it makes slicing through the stem a bit easier. Turn the cabbage over, slice through the stem, and cut each half into equal-sized wedges. Keep the stem intact for easier grilling!
In a small bowl, combine 3 Tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp chili flakes, and 2 Tbsp grated Parmesan.
Brush the Parmesan cheese mixture over all sides of each cabbage wedge.
Heat your grill to 400°F. Carefully place each cabbage wedge onto the grill and cook for 5-6 minutes. Once you put the cabbage on the grill, resist the urge to move it around. Let it sear in one spot until it’s time to flip. In my opinion, the more char, the better!
After 5-6 minutes, flip the cabbage wedges and continue cooking for an additional 5-6 minutes.
(Optional) Drizzle some balsamic glaze over the charred cabbage, top with additional Parmesan cheese (if you have some leftover), and sprinkle with 1 Tbsp freshly minced parsley.
Serve this easy grilled cabbage during your next holiday BBQ, potluck, or grill night!
The post Grilled Cabbage appeared first on Budget Bytes.
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