Cabbage is a seriously underrated vegetable and one that boasts a variety of essential nutrients. If you’re a cabbage skeptic, you’re not alone, but there’s a little insider’s tip that will make you a make you a cabbage convert.
The secret? Cabbage on the grill!
How to Make Grilled Cabbage
Grilling cabbage is easy to do. It gives this lovely leafy green a slightly smoky, slightly nutty flavor that virtually everyone can appreciate. It’s a quick, clever way to sneak more vegetables into your diet and is a cinch to prepare.
Ingredients
- 1 medium head cabbage (about 1-1/2 pounds)
- 1/3 cup butter, softened
- 1/4 cup chopped onion
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
Step 1: Cut and Season
Cut your cabbage into eight wedges. Take a large piece of heavy-duty foil and fold it in half, then place the cabbage on the foil. Spread lots of butter over the cabbage wedges then season with onion, garlic salt, and pepper (you can also mix things up with your favorite spices).
Step 2: Get Grilling
Fold the foil around the cabbage and for a tight seal. Grill it, covered, over medium heat for about 20 minutes or until the cabbage becomes tender. Once it’s ready, carefully open up the foil and allow all the steam to escape. Sear the cabbage wedges on the grill for a minute before you plate and serve.
Why You Should Put Your Cabbage on the Grill
The subtle smoky nuttiness imparted by charring it on the grill transforms cabbage. It takes on a caramelized flavor that is miles away from anything your taste buds experience if you opt to boil your cabbage instead. The crunchy texture of grilled cabbage beats boiled any day of the week. Plus, you can kiss the sour smell of boiled cabbage goodbye.
Cabbage on the grill is a revelation on burgers, served up as part of a salad or enjoyed on its own, perhaps with a drizzle of olive oil or dipping sauce of choice. You can even use it to add new depth to your favorite coleslaw recipe.
By grilling your cabbage, you’re getting the most flavor out of this humble vegetable. Even the pickiest eaters at your dinner table will be fighting over the last piece.
More Surprising Foods You Should Be Grilling
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My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
Grilled Guacamole
If you’re a guacamole lover, try this fun grilled version that gives it a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
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The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
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This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
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This tart was a hit at my friend's baby shower. It reminds me of a fruit salad that my mother used to make with cream cheese and whipped topping. Everyone loves the flaky crust, and the bright colors make it a pretty addition to any spread. —Laura McAllister, Morganton, North Carolina
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My husband and I grill dinner almost every night, and I love grilling veggies for a side dish. I serve this bacon wrapped asparagus recipe with grilled meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Grilled Angel Food Cake with Strawberries
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
Cajun Boil on the Grill
I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
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Serve this dish as an appetizer or dessert—the choice is yours! If desired, the pineapple wedges can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen
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My best camping treat is an easy eclair on a stick. This is the one that makes people watch what you’re doing and beg to be included. —Bonnie Hawkins, Elkhorn, Wisconsin
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Since my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
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So fast and so easy with refrigerated pizza crust, these saucy, smoky pizzas make quick fans with their hot-off-the-grill, rustic flavor. They're perfect for spur-of-the-moment cookouts and summer dinners on the patio. —Alicia Trevithick, Temecula, California
Fruit 'n' Cake Kabobs
A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
Campfire Bean 'N' Ham Soup
These are the best beans and ham you'll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. —Tom Greaves, Carrollton, Illinois
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When I need dessert fast, I go with angel food cake. Mix fruit salsa ahead of time, and pop the cake on the grill. —Glorimar Jimenez, Indianapolis, Indiana
Grilled Lemon & Thyme Lemonade
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
Grilled Pears with Mascarpone Cheese
For a light dessert after a big barbecue, we stuff pears with mascarpone cheese and gingersnap cookies. Add a drizzle of caramel sauce for a sweet touch. —Faith Cromwell, San Francisco, California
Stuffed Grilled Zucchini
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
Grilled Nectarine & Cheese Crostini
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Grilled Cajun Green Beans
This is a perfect way to use up your garden's green beans. The Cajun flavor makes it different from your regular green bean recipe. —Shannon Lewis, Andover, Minnesota
Blackout Peach Bread Pudding
I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent “blackout” pudding. —Augustina Zaccardi, Eastchester, New York
Grilled Italian Sandwiches
I made this for a family gathering and everyone raved about it. It's a fun recipe to grill for a crowd and can be adjusted according to everyone's favorite sandwich fillings. —Tammy Kriz, Marshall, Minnesota
Grilled Peach Sundaes
These peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. That’s jackpot at our house. —Nancy Dentler, Greensboro, North Carolina
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Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. —Joan Meyer, New York, New York
Grilled Cheese & Tomato Flatbreads
This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. —Tina Repak Mirilovich, Johnstown, Pennsylvania
Pot of S'mores
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This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah
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This warm cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, Idaho
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Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland
Grilled Peach, Rice & Arugula Salad
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
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Because we liked this pudgy pie recipe so much, I started making them for my daughter on our stove at home. —Pam Weik, West Lawn, Pennsylvania
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Jazzed-Up French Bread
Fire up the grill right away for this tasty French bread. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the rest of the meal. —Lori LeCroy, East Tawas, Michigan
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I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
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It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
Triple Tomato Flatbread
Tomatoes are the reason I have a vegetable garden, and I developed this recipe as a way to show off my plum, sun-dried and cherry tomatoes. It's so easy, and will absolutely impress. —Rachel Kimbrow, Portland, Oregon
Grilled Cabbage
I don't really like cabbage, but I fixed this recipe and couldn't believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I'd skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Quick Barbecued Beans
Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
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For campouts, my sister and I escape on horseback into the woods. We make bacon and eggs the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Grilled Mango & Avocado Salad
Its so light, delicious, easy to make, and not to mention healthy! Mango and Avocado is simply the best combination you could ever make. A big hit with all my family and friends! —Amy Liesemeyer, Tucson, Arizona
Grilled Fig and Honey Pizza
I had figs I needed to use up, so I made a batch of dough, tossed the figs on the grill and created a scrumptious dessert pizza. —Aaron Reynolds, Fox River Grove, Illinois
Spicy Grilled Broccoli
My kids eat this spiced broccoli without cheese; it’s that good. It transports easily to the beach, park or tailgate party and also works on an indoor grill. —Kathy Lewis-Martinez, Spring Valley, California
Grilled Brussels Sprouts
During a beach vacation, in an effort to cook our entire meal outside on the grill, I made our not-so-simple veggie choice into a simple grilled side dish. For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, New York
Grilled Figgy Pies
Delicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We like to use it as a base for veggies, lemony vinaigrette and cheeses like mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Grilled Green Beans
I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Scrambled Egg Bread
We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Grilled Cheese Loaf
I often serve buttery grilled bread with steak and a salad. It's so quick to make, and it's also easy to add to whatever else you have on the grill. —Debbi Baker, Green Springs, Ohio
The post The Secret Way You Should Be Making Cabbage appeared first on Taste of Home.
Camille Berry