Best 20 Grilled Cabbage Recipes

GRILLED CABBAGE

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.

GRILLED CABBAGE

Steps:

• Cut cabbage into four wedges.
• Place each wedge on a piece of doubled heavy-duty aluminum foil.
• Spread cut sides with butter.
• Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
• Wrap bacon around each wedge.
• Fold foil around cabbage, sealing each wedge tightly.
• Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

GRILLED CABBAGE STEAKS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
• Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

GRILLED RED AND GREEN CABBAGE SLAW

Steps:

• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.
• Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface.
• Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.

GRILLED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Fill the hole created from coring the cabbage with butter, salt, and pepper. Roll bacon slices and stuff into hole in cabbage. Lay any leftover bacon slices over the top of cabbage. Wrap the whole cabbage in aluminum foil.
• Cook cabbage on preheated grill until tender, 45 to 50 minutes. Remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

GRILLED CABBAGE I

Steps:

• Preheat an outdoor grill for medium-high heat.
• Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head.
• Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve.

GRILLED CABBAGE WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
• Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

GRILLED CABBAGE CAESAR

Steps:

• Preheat a grill for medium-high heat.
• Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
• Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
• Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
• Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

BACON-RANCH GRILLED CABBAGE STEAKS

Steps:

• Cut cabbage in half through the core. Discard any loose leaves. Cut two 3/4-inch steaks from each half of cabbage.
• Whisk olive oil, salt, and pepper together in a small bowl. Brush oil over one side of each steak and let sit for 5 minutes to absorb. Flip steaks over and brush with remaining oil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place steaks directly on the grate and grill for 5 minutes. Using tongs, carefully flip the steaks over and grill for 5 minutes more.
• Transfer steaks to serving plates. Drizzle 1 tablespoon ranch dressing over each and top with crumbled bacon.

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Steps:

• In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

TANGY GRILLED-CABBAGE SLAW WITH RAISINS AND WALNUTS

Steps:

• Bring brown sugar, cloves, peppercorns, 3 cups vinegar, 1/4 cup salt, and 3 cups water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.
• Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.
• Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7-10 minutes per side. Let cool.
• If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.
• Whisk honey, 1/2 tsp. salt, 3/4 tsp. black pepper, remaining 1/4 cup oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

GRILLED CABBAGE II

Steps:

• Preheat grill for medium heat, and lightly oil grate.
• Place cabbage on a large sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter. Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
• Cook on hot grill for 30 to 45 minutes, turning packet every 10 minutes.

SUNNY'S EASY GRILLED CABBAGE "STEAKS" WITH APPLE SALAD

Steps:

• Make the sauce. Stir together the hot pepper jelly, orange juice, vinegar, a pinch of salt and a few grinds of pepper in a bowl or liquid measure. Stir and set aside.
• Grill the cabbage. Preheat the grill to 350 degrees F.
• Brush both sides of the cabbage with olive oil and sprinkle with salt and pepper. Place the slices over the direct heat of the grill and cook until the bottom is slightly charred, about 5 minutes. Flip the cabbage and brush with the pepper jelly sauce. Cook for another 4 to 5 minutes and remove to serving plates.
• Top with the salad. Combine the apples, tomatoes, scallions, lemon juice and a drizzle of the sauce in a medium bowl (make it as saucy as you like). Toss to coat and place an equal amount of the salad on the center of each grilled cabbage slice. Top with a few basil leaves. Eat it!

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

GRILLED CABBAGE WITH BACON

Steps:

• Cut the knot from the bottom of the cabbage and remove the core.
• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
• Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
• Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

VIETNAMESE GRILLED STEAK AND CABBAGE SALAD

Steps:

• To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade.
• Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking.
• In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours.
• To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette.
• Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain.
• To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.

EASIEST GRILLED CABBAGE

Steps:

• preheat grill, you want a medium fire.
• remove outer layers of cabbage.
• rinse and let head of cabbage dry.
• hollow out center of head of cabbage, the end opposite of the stem.
• you want just about an inch size hole approximately a couple of inches deep.
• season generously with seasoning of choice in hollowed area.
• place butter into hollowed area.
• wrap in foil and place on grill.
• grill over inderect heat.
• 3 hours or more.
• cook as long as desired, should definately be done by 3 hours.
• remove from grill, unwrap from foil on plate, serve immediately.

SKIRT STEAK FAJITAS WITH GRILLED CABBAGE AND SCALLIONS

Steps:

• For steak:
• Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.
• DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
• For vegetables and assembly:
• Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10-12 minutes for cabbage and onion. Let vegetables cool slightly.
• Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.
• Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5-10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

GRILLED CABBAGE BY RICHARD

Steps:

• Place each wedge in a separate piece of foil.
• Dot with butter and sprinkle with seasoning salt. If you like, you can drizzle with very small amt olive oil and top off with cracked black pepper.
• Close up the foil, making 4 small packages.
• Grill on medium (mine registered at 400) for 10-15 minutes.
• Remove from grill and let rest for 3-5 minutes to let the juices reabsorb, then remove from foil, pour any remaining juices on top and enjoy!

GRILLED CHICKEN CABBAGE SALAD

Steps:

• Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until juices run clear. Cool. , Cut chicken into thin strips. In a 4-qt. glass salad bowl, layer the cabbage, red pepper, celery, chicken and nectarines. , In a small bowl, combine the mayonnaise, orange juice, orange zest, garlic and salt. Spoon over salad. Sprinkle with almonds. Cover and refrigerate until serving.