Grilled Red Cabbage Steaks – 16¢

Grilled Red Cabbage Steaks - 16¢

My roommates and I have stumbled upon an amazing discovery on accident. Grilled cabbage! Every time we grill now we crave cabbage. We used to think cabbage was a mushy, old people food until we found this. A perfect side if you need to feed a boat load of people at a BBQ.

Grilled Red Cabbage Steaks - 16¢

If you slice them sideways, they’re super pretty, but you can slice wedges too.

Grilled Red Cabbage Steaks - 16¢

Beautiful!

Grilled Red Cabbage Steaks - 16¢

As with grilling or roasting any nice veggie, mix with olive oil, salt and pepper.

Grilled Red Cabbage Steaks - 16¢

You can do this far in advance if you’re prepping for  a party, or even right before you put them on the grill. I vote for heavy on the salt and pepper, trust me. I should’ve put more on there.

Grilled Red Cabbage Steaks - 16¢

A great main dish for grilled cabbage is simple grilled chicken. This marinade had mollasses, balsamic vinegar, garlic, salt, pepper and a ton of Italian herbs.

Grilled Red Cabbage Steaks - 16¢

Sorry for the poor photo but you get the idea. I like the color of the purple cabbage but the green cabbage is a bit more tender, FYI. Doesn’t take quite as long to cook.

Grilled Red Cabbage Steaks - 16¢

Grill until it’s a tiny bit charred and tender and voila! By the way, the charred pieces are the BEST.

Grilled Red Cabbage Steaks - 16¢

Beautiful and tasty. A great side dish or a nice nest on your plate for a piece of meat.

Grilled Red Cabbage Steaks - 16¢

 

 

 

 

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Balsamic Vinegar, Cabbage, Featured, Liquid, Recipes, Recipes by Ingredient, Veggies

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6 Comments

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  1. I’ve made this recipe a number of times and it’s one of my favorites. I’ve done it both in the oven and on the grill. In the oven I cook it at 400 about 30 minutes, flip it, then cook 30 minutes more. On the grill, about 10 minutes for the first side, and about 6 – 7 minutes for the second? As you say, cook it till it’s done to your liking. I like mine as you do: a bit crispy, and my favorite parts are the charred bits 😉 YES sufficient olive oil is key. And NO it does NOT make the house smell (other than like garlic if you add any garlic to your oil. I add fresh minced garlic so yeah, you can smell it!). You can grill them directly on the grill (if you have a tightly packed head of cabbage), or in a grill pan. I started mine directly on the grill but as the steaks cooked they seemed to “open up” a bit and pieces were falling through and you know we can’t have that! So I transferred it to a grill pan I already had on with bacon wrapped asparagus almost done cooking in it. Served that all with marinated portabello mushroom caps, and what a feast!!

    • Woohoo! That sounds amazing, Martha!

  2. In not sure if I didn’t add enough oil, but it was dry and really crunchy in a bad way. The outside leaves came apart and charred. Don’t think I’ll make this again. Sorry.

    • Yeah make sure there’s enough oil on it, that’s very important. I love the charred flavor, but if you don’t, just cook it on lower heat if you try it again.

  3. Does the cabbage make your house smell? My neighbors used to cook cabbage frequently and they stunk up the whole building! I’d never want to do that to my neighbors, but I do like cabbage. If this recipe doesn’t stink, I may try it!

    • No way! Cabbage may smell if you boil the crap out of it all day in your house. But when you grill or quickly roast it, it tastes and smells so delicious. Trust me!