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!
Kari says
I remember watching a food show where the restaurant served grilled cabbage and the critic was so disgusted that someone thought grilling cabbage was a ‘thing’ to do. He obviously had no taste. 😉
Kelly says
Hahaha!! It is so good! Glad you agree!
Hannah Flack says
I like making breakfast with my kids. I tend to be a bit of a control freak in the kitchen, though. I often find it best to point them in the right direction, then move to another room of the house until they need help witg something.
Kelly says
Hope you guys enjoy these for breakfast!
Catrina says
Loved this recipe!! I bought purple cabbage by mistake and it turned out great! Made some homemade ranch to top it with, yum!! Thanks for another great recipe Kelly!!!
Kelly says
I love the idea of using purple cabbage! So glad you liked it Catrina and thank you for trying it!
Sara says
I made this for my family last night and it was a hit! It’s simple to make and delicious. While the cabbage was grilled I reduced a mixture of balsamic vinegar, garlic powder and pepper. I’m trying to incorporate more veggies into EVERY meal. I’m going to add this to my rotation.
Kelly says
I love that sauce Sara! So glad you liked them and thanks for trying it!
Kara says
I’ve made these twice in the last week. Did mine in the oven. They’re great!
Kelly says
So glad you liked them Kara! Thanks for trying it!
Jessica Hawkins says
We have yet to try a recipe from Kelly that wasn’t a win for the whole fam, which says a lot considering I have an autoimmune disorder I manage through a limited diet, my husband is very gluten FORWARD and we have a two year old 🙂 Not one bite was left from our dinner and our daughter loved it so much, I had to make extra after dinner for her lunch the next day! We topped ours with cherry tomatoes, sliced cucumber, some shredded chicken thighs and a tahini vinaigrette. Pretty sure this will be on our menu at least every other week, if not more often!
Kelly says
Thank you so much Jess!! That means the world to me and I’m so glad you liked them. And I absolutely love how you topped it – I’m going to have to try that!
Suzanne says
What is white sauce on top in first photo?
Kelly says
Hi Suzanne! I just used Tessemae’s ranch! It’s so good!! You can find it at a decent amount of grocery stores too!
Debbie says
An alternative is a grill pan on top of the stove. Get the grill marks.
Kelly says
Oh yes! I didn’t even think of that. We don’t have one but I hear that are awesome. Thank you Debbie!