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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

a recipe photo of the Grilled Cabbage

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

Active Time:30 minsTotal Time:1 hrServings:6Jump to Nutrition Facts

Active Time:30 minsTotal Time:1 hrServings:6

Active Time:30 mins

Active Time:

30 mins

Total Time:1 hr

Total Time:

1 hr

Servings:6

Servings:

6

Jump to Nutrition Facts

Jump to recipe

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

the ingredients to make the Grilled Cabbage

Cook Mode(Keep screen awake)Ingredients1mediumheadgreen cabbage(2½-3 pounds)2tablespoonscanola oil, plus more for grill3/4teaspoonsalt, divided2tablespoonswater6tablespoonsunsalted butter, softened2tablespoonschoppedfresh cilantro1teaspoongratedfresh ginger1teaspoongratedlime zest1mediumclove garlic, grated1/2teaspooncrushed red pepper

Cook Mode(Keep screen awake)

Ingredients

1mediumheadgreen cabbage(2½-3 pounds)

2tablespoonscanola oil, plus more for grill

3/4teaspoonsalt, divided

2tablespoonswater

6tablespoonsunsalted butter, softened

2tablespoonschoppedfresh cilantro

1teaspoongratedfresh ginger

1teaspoongratedlime zest

1mediumclove garlic, grated

1/2teaspooncrushed red pepper

DirectionsPreheat a gas grill to medium-high (400°F to 450°F) on 1 side; keep the other side unlit. Remove any damaged outer leaves from cabbage. Keeping core intact, cut the cabbage into 6 wedges. Brush the wedges with oil; sprinkle with 1/2 teaspoon salt. Place cut-sides down on oiled grates over the lit side of the grill. Cover and grill, turning once, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, covered and undisturbed, until well charred, about 3 minutes. Transfer to the unlit side; drizzle the wedges with 2 tablespoons water. Increase the heat to very high (500°F to 550°F); cover and grill until tender-crisp, about 25 minutes. Transfer to a plate and cover tightly with foil; let rest for 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, stir butter, cilantro, ginger, lime zest, garlic, crushed red pepper and the remaining 1/4 teaspoon salt together in a small bowl. Transfer the cabbage to a platter; spread with the butter mixture.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallAlternative MethodPreheat oven to 400°F. Preheat a grill pan over medium-high heat. Brush cabbage with oil and sprinkle with salt as directed. Place the cabbage wedges, cut-sides down, on the oiled grill pan. Grill, uncovered, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, undisturbed and uncovered, until well charred, about 3 minutes. Transfer to a large rimmed baking sheet; drizzle with 2 tablespoons water and cover with foil. Bake until tender, 15 to 20 minutes. Top with the butter mixture.Frequently Asked QuestionsThis recipe calls for green cabbage, but red cabbage and napa will also work.Absolutely. Set up your grill so one side has charcoal and the other does not. That way, if the cabbage is cooking too fast, you can quickly transfer it to a cooler area.You have two options for storing the grilled cabbage: in the fridge or in the freezer. You can keep it in the fridge for up to five days, but it might lose some crispness as time passes. Alternatively, you can freeze the cabbage for up to three months. When you decide to thaw it, the taste will remain good, but the texture may be slightly compromised unless you crisp it up in a broiler or oven.Absolutely. We recommend preparing a large batch of the compound butter and freezing it so you always have it on hand to enhance the flavors of chicken, steak, fish and bread.Yes, you can. Grilled cabbage pairs well with a variety of sauces, such as creamy herb dressings, soy and miso.EatingWell.com, July 2024

Directions

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side; keep the other side unlit. Remove any damaged outer leaves from cabbage. Keeping core intact, cut the cabbage into 6 wedges. Brush the wedges with oil; sprinkle with 1/2 teaspoon salt. Place cut-sides down on oiled grates over the lit side of the grill. Cover and grill, turning once, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, covered and undisturbed, until well charred, about 3 minutes. Transfer to the unlit side; drizzle the wedges with 2 tablespoons water. Increase the heat to very high (500°F to 550°F); cover and grill until tender-crisp, about 25 minutes. Transfer to a plate and cover tightly with foil; let rest for 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, stir butter, cilantro, ginger, lime zest, garlic, crushed red pepper and the remaining 1/4 teaspoon salt together in a small bowl. Transfer the cabbage to a platter; spread with the butter mixture.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallAlternative MethodPreheat oven to 400°F. Preheat a grill pan over medium-high heat. Brush cabbage with oil and sprinkle with salt as directed. Place the cabbage wedges, cut-sides down, on the oiled grill pan. Grill, uncovered, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, undisturbed and uncovered, until well charred, about 3 minutes. Transfer to a large rimmed baking sheet; drizzle with 2 tablespoons water and cover with foil. Bake until tender, 15 to 20 minutes. Top with the butter mixture.Frequently Asked QuestionsThis recipe calls for green cabbage, but red cabbage and napa will also work.Absolutely. Set up your grill so one side has charcoal and the other does not. That way, if the cabbage is cooking too fast, you can quickly transfer it to a cooler area.You have two options for storing the grilled cabbage: in the fridge or in the freezer. You can keep it in the fridge for up to five days, but it might lose some crispness as time passes. Alternatively, you can freeze the cabbage for up to three months. When you decide to thaw it, the taste will remain good, but the texture may be slightly compromised unless you crisp it up in a broiler or oven.Absolutely. We recommend preparing a large batch of the compound butter and freezing it so you always have it on hand to enhance the flavors of chicken, steak, fish and bread.Yes, you can. Grilled cabbage pairs well with a variety of sauces, such as creamy herb dressings, soy and miso.

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side; keep the other side unlit. Remove any damaged outer leaves from cabbage. Keeping core intact, cut the cabbage into 6 wedges. Brush the wedges with oil; sprinkle with 1/2 teaspoon salt. Place cut-sides down on oiled grates over the lit side of the grill. Cover and grill, turning once, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, covered and undisturbed, until well charred, about 3 minutes. Transfer to the unlit side; drizzle the wedges with 2 tablespoons water. Increase the heat to very high (500°F to 550°F); cover and grill until tender-crisp, about 25 minutes. Transfer to a plate and cover tightly with foil; let rest for 5 minutes.

a photo of the cabbage grilled

Meanwhile, stir butter, cilantro, ginger, lime zest, garlic, crushed red pepper and the remaining 1/4 teaspoon salt together in a small bowl. Transfer the cabbage to a platter; spread with the butter mixture.

a photo of the grilled cabbage with the butter spread

Alternative MethodPreheat oven to 400°F. Preheat a grill pan over medium-high heat. Brush cabbage with oil and sprinkle with salt as directed. Place the cabbage wedges, cut-sides down, on the oiled grill pan. Grill, uncovered, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, undisturbed and uncovered, until well charred, about 3 minutes. Transfer to a large rimmed baking sheet; drizzle with 2 tablespoons water and cover with foil. Bake until tender, 15 to 20 minutes. Top with the butter mixture.

Alternative Method

Preheat oven to 400°F. Preheat a grill pan over medium-high heat. Brush cabbage with oil and sprinkle with salt as directed. Place the cabbage wedges, cut-sides down, on the oiled grill pan. Grill, uncovered, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, undisturbed and uncovered, until well charred, about 3 minutes. Transfer to a large rimmed baking sheet; drizzle with 2 tablespoons water and cover with foil. Bake until tender, 15 to 20 minutes. Top with the butter mixture.

Frequently Asked QuestionsThis recipe calls for green cabbage, but red cabbage and napa will also work.Absolutely. Set up your grill so one side has charcoal and the other does not. That way, if the cabbage is cooking too fast, you can quickly transfer it to a cooler area.You have two options for storing the grilled cabbage: in the fridge or in the freezer. You can keep it in the fridge for up to five days, but it might lose some crispness as time passes. Alternatively, you can freeze the cabbage for up to three months. When you decide to thaw it, the taste will remain good, but the texture may be slightly compromised unless you crisp it up in a broiler or oven.Absolutely. We recommend preparing a large batch of the compound butter and freezing it so you always have it on hand to enhance the flavors of chicken, steak, fish and bread.Yes, you can. Grilled cabbage pairs well with a variety of sauces, such as creamy herb dressings, soy and miso.

Frequently Asked Questions

This recipe calls for green cabbage, but red cabbage and napa will also work.

Absolutely. Set up your grill so one side has charcoal and the other does not. That way, if the cabbage is cooking too fast, you can quickly transfer it to a cooler area.

You have two options for storing the grilled cabbage: in the fridge or in the freezer. You can keep it in the fridge for up to five days, but it might lose some crispness as time passes. Alternatively, you can freeze the cabbage for up to three months. When you decide to thaw it, the taste will remain good, but the texture may be slightly compromised unless you crisp it up in a broiler or oven.

Absolutely. We recommend preparing a large batch of the compound butter and freezing it so you always have it on hand to enhance the flavors of chicken, steak, fish and bread.

Yes, you can. Grilled cabbage pairs well with a variety of sauces, such as creamy herb dressings, soy and miso.

EatingWell.com, July 2024

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Nutrition Facts(per serving)159Calories16gFat4gCarbs1gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm