Don’t know what to do with cabbage besides your typical coleslaw?! I got you covered with these super easy grilled cabbage steaks!
I don’t know about you, but I love cabbage. It’s crunchy, is pretty neutral in flavor so you can do a lot with it, packed with vitamins and minerals, and is super inexpensive to buy.
But every time I use it, it is usually the same way – coleslaw or thinly sliced in a salad. Don’t get me wrong, I love coleslaw, but I wanted to get more creative and am always looking for new ways to enjoy veggies. And what better way than grilling it?
The beauty of grilled cabbage steaks is they are so easy to make. You need minimal ingredients and minimal time. And grilling just does something magical to them – it totally transforms the flavor and they tender while being nice and caramelized with charred edges.
Why we love this grilled cabbage recipe
- made with 4 simple ingredients
- a fun way to switch up how you eat cabbage
- customizable with toppings or garnishes
Cabbage nutrition and benefits
Cabbage is a low-calorie and low-carb vegetable containing vitamin C, vitamin K, folate, manganese, and potassium. 100 grams is just 25 calories with 2 grams of fiber, making it a high-volume food that you are able to eat a lot of it for not a lot of calories. It makes a great healthy addition to any diet!
If handled and stored properly, cabbage can last from 3 weeks to 2 months in your fridge. To store cabbage, keep it in the fridge until you are ready to use. Try not to bruise it – the outer leaves are tougher to help protect the inner more tender leaves. And don’t wash it until you are ready to use. All of those things will help keep it fresh for a long time!
For the price point, about $2-3 per head, you really can’t beat it!
Grilled cabbage ingredients
- large head of cabbage – I like green, but red will also work
- olive oil – any kind of neutral oil will work though
- salt and pepper
- sauce for topping or whatever you want to put on top of them!
How to grill cabbage
- Light grill to medium-high heat and let it come up to temperature.
- While the grill heats up, prepare the cabbage. Trim off a small part of the bottom of the cabbage so it can stand up. Be careful not to trim off too much as the stem is what helps it stay together. Standing the cabbage up, slice the cabbage into 3/4-1 inch thick pieces. Drizzle both sides with oil and a sprinkle of salt and pepper.
- Grill cabbage. Place cabbage directly on the grill grates over direct heat. Grill cabbage for 5-6 minutes, carefully flip, and grill for another 2-3 minutes depending on the thickness. Be careful flipping them as some of the outer leaves may try to loosen and break away from the head. Once done, it should be tender on the inside, but crispy on the outside.
- Enjoy! Top with fresh herbs and sauce/condiment of choice and enjoy!
Make them in your oven
If you don’t have a grill, no worries. You can also make cabbage steaks in your oven as well. Simply follow the directions for preparing the cabbage and instead of lighting your grill, preheat the oven to 400 degrees and roast for 30-35 minutes on a parchment paper lined baking sheet until tender and crispy around the edges.
What to serve with grilled cabbage steak
This recipe is so versatile and you can eat it with anything! Here are some ideas:
- grilled pickle chicken
- salsa shredded pork chops
- honey chipotle chicken thighs
- asian inspired pork meatballs
- chicken zucchini meatballs
Or just serve it with some protein, carbs, and fat for an easy meal.
Storage
- fridge – store leftovers in an airtight container in the fridge for up to 4-5 days.
Substitutions
- cabbage – green or red cabbage will work.
- olive oil – any kind of neutral oil will work.
More easy vegetable recipes
- rosemary roasted radishes
- broccoli salad with honey mustard dressing
- sesame garlic green beans
- balsamic roasted mushrooms
- cinnamon chipotle grilled carrots
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Grilled Cabbage Steaks
ingredients
- 1 large head cabbage (about 1000 grams)
- 1 1/2 tablespoons olive oil
- salt and pepper, to taste
- for topping: ranch, BBQ sauce, fresh herbs, balsamic dressing…
instructions
- Light grill to medium-high heat and let it come up to temperature.
- While the grill heats up, prepare the cabbage. Remove any loose outer leaves. Trim off a small part of the bottom of the cabbage so it can stand up. Be careful not to trim off too much as the stem is what helps it stay together. Standing the cabbage up, slice the cabbage into 3/4-1 inch thick pieces. Drizzle both sides with oil and a sprinkle of salt and pepper.
- Grill cabbage. Place cabbage directly on the grill grates over direct heat. Grill cabbage for 5-8 minutes, carefully flip, and grill for another 4-6 minutes depending on the thickness. Be careful flipping them as some of the outer leaves may try to loosen and break away from the head. Once done, it should be tender on the inside, but crispy on the outside.
- Enjoy! Top with fresh herbs and sauce/condiment of choice and enjoy!
Claire says
So tasty! I didn’t have fresh herbs on hand, but it’s a fun & different way to eat cabbage!
Kelly says
Glad you enjoyed it, Claire! Thanks for trying it!
Lydia says
Delicious side to throw on the grill! Topped it with homemade Greek yogurt ranch.
Kelly says
Yum, that sauce sounds so good! Glad you enjoyed them!
Dan says
Great way too enjoy cabbage
Kelly says
Sure is!! Thanks, Dan!
John says
Do you need to skewer them to hold together?
Kelly says
No, if you cut them thick enough, they should hold together fine. You just need to be careful handling and flipping. You could skewer if you want though!
Moi says
The flavor is wonderful but if you think for one moment that they will come out looking like the photos, you’re living in a dream world. They will fall apart and you will eat grilled, shredded cabbage.
Kelly says
Hey Moi, not sure what happened, but I’ve never had this problem. All cabbages are different, but we want to make sure you are cutting them thick enough so they hold together. Glad you enjoyed the recipe though and thank you for trying!