Grilled Cabbage Recipe

Cabbage: A versatile vegetable that becomes tender and sweet when grilled.

Olive oil: Adds richness and helps the cabbage wedges to char nicely on the grill.

Salt: Enhances the natural flavors of the cabbage.

Black pepper: Adds a bit of heat and depth to the dish.

When preparing cabbage wedges for grilling, ensure that the olive oil is evenly brushed on all sides. This not only helps in achieving a beautiful char but also prevents the cabbage from sticking to the grill. Additionally, consider using a grill basket to keep the wedges intact and make flipping easier.

• cabbage - Substitute with brussels sprouts: Brussels sprouts have a similar texture and can be grilled in the same manner, offering a slightly sweeter and nuttier flavor.

• cabbage - Substitute with bok choy: Bok choy has a tender texture and mild flavor that works well when grilled, providing a different but pleasant taste.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, suitable for grilling vegetables.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the taste of grilled vegetables.

• salt - Substitute with sea salt: Sea salt provides a slightly different texture and a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can bring a different dimension of heat to the grilled cabbage.

• Allow the grilled cabbage to cool completely before storing. This helps to prevent condensation, which can make the cabbage soggy.

• Place the cooled cabbage wedges in an airtight container or wrap them tightly in plastic wrap. This will help to maintain their flavor and texture.

• Store the container or wrapped cabbage in the refrigerator. The grilled cabbage will keep well for up to 3-4 days.

• For longer storage, you can freeze the grilled cabbage. Place the cooled wedges on a baking sheet lined with parchment paper and freeze until solid. This prevents the wedges from sticking together.

• Once frozen, transfer the cabbage wedges to a freezer-safe bag or airtight container. Label with the date to keep track of freshness.

• When ready to use, thaw the cabbage in the refrigerator overnight. Reheat in a skillet over medium heat, in the oven at 350°F, or on the grill until warmed through.

• To maintain the best texture and flavor, avoid microwaving the cabbage as it can become mushy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled cabbage wedges on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the grilled cabbage wedges in the skillet and cook for 3-5 minutes on each side, or until heated through and slightly crispy.

• Microwave Method: Place the grilled cabbage wedges in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.

• Grill Reheat Method: Preheat your grill to medium heat. Wrap the grilled cabbage wedges in aluminum foil to prevent them from drying out. Place the foil-wrapped wedges on the grill and heat for about 5 minutes, turning occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled cabbage wedges in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Grill: The primary cooking equipment used to cook the cabbage wedges to achieve a charred and tender texture.

• Tongs: Essential for flipping the cabbage wedges on the grill to ensure even cooking on all sides.

• Basting brush: Used to brush olive oil onto the cabbage wedges, ensuring they are evenly coated.

• Knife: Necessary for cutting the cabbage into wedges.

• Cutting board: Provides a stable surface for cutting the cabbage into wedges.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper accurately.

• Serving platter: Used to serve the grilled cabbage wedges once they are cooked.

Preheat the grill: Start preheating your grill while you prepare the cabbage to save time.

Prep in advance: Cut the cabbage into wedges and brush with olive oil, salt, and pepper the night before.

Use a grill basket: Place the cabbage wedges in a grill basket for easier handling and quicker flipping.

Cook in batches: If you have a small grill, cook the cabbage wedges in batches to ensure even cooking.

Serve immediately: Have your serving dishes ready so you can serve the grilled cabbage hot off the grill.