Grilled Cabbage Recipe

Grilled Cabbage

1. 1

   Prepare the cabbage

   Remove any loose or damaged outer leaves from the cabbage. Rinse the head under cold water and pat dry. Place the cabbage on a cutting board and cut into 6 equal wedges through the core so each wedge holds together; keep the core intact on each wedge to hold leaves during grilling.

2. 2

   Preheat and oil

   Preheat a grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high on the stovetop. In a small bowl, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon melted butter (reserve remaining butter for basting), smoked paprika, half the salt and pepper. Brush both cut sides of each cabbage wedge lightly with this mixture.

3. 3

   Sear on the grill

   Place cabbage wedges cut-side down on the hot grill or grill pan. Cook undisturbed for 4–6 minutes, until deep golden-brown grill marks form. Flip wedges using tongs or a spatula and cook the outer rounded side for 3–4 minutes more to warm through and slightly char.

4. 4

   Baste and finish

   While grilling the second side, heat remaining 1 tablespoon butter with 1 tablespoon olive oil in a small saucepan or microwave until melted. Stir in minced garlic and warm for 30 seconds to soften (do not brown). Brush this garlic-butter evenly onto the grilled wedges, then close the grill lid or reduce heat to medium-low and cook for another 3–5 minutes until cabbage is tender when pierced with a paring knife but still holds shape. Total cooking time per wedge should be about 10–14 minutes depending on thickness.

5. 5

   Season and serve

   Transfer grilled wedges to a platter. Immediately sprinkle with remaining salt and pepper, drizzle with fresh lemon juice, scatter chopped parsley over top, and optionally grate Parmesan over warm wedges. Serve hot or warm as a side or light main.