Grilled Cabbage with Bacon Recipe

Cabbage: A leafy green or purple vegetable that forms a dense head. It's the main ingredient and provides a slightly sweet and crunchy base for the dish.

Bacon: Cured pork belly that is sliced and cooked until crispy. It adds a savory, smoky flavor to the dish.

Olive oil: A healthy fat used to brush the cabbage, helping it to grill evenly and adding a subtle richness.

Salt: A mineral used to enhance the natural flavors of the ingredients.

Black pepper: A spice that adds a mild heat and depth of flavor to the dish.

To ensure the cabbage wedges cook evenly and achieve a beautiful char, make sure to cut them into uniform sizes. This will help them cook at the same rate. Additionally, when brushing with olive oil, be generous to prevent sticking and to enhance the flavor. For an extra layer of taste, consider adding a sprinkle of smoked paprika or garlic powder to the seasoning mix. When cooking the bacon, use a medium heat to render out the fat slowly, resulting in perfectly crispy pieces that will complement the smoky, grilled cabbage.

• cabbage - Substitute with brussels sprouts: Brussels sprouts have a similar texture and flavor when grilled, making them a good alternative.

• cabbage - Substitute with kale: Kale can be grilled and offers a slightly different but complementary flavor profile.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• bacon - Substitute with tempeh bacon: For a vegetarian option, tempeh bacon offers a similar texture and smoky taste.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point suitable for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used as an alternative.

• Allow the grilled cabbage to cool completely before storing. This helps prevent condensation, which can make the cabbage soggy.
• Transfer the cooled cabbage wedges to an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator. The grilled cabbage will stay fresh for up to 3-4 days.
• For the bacon, store it separately in another airtight container or a resealable plastic bag. This keeps it crispy and prevents it from making the cabbage soggy.
• If you plan to freeze the grilled cabbage, wrap each wedge tightly in plastic wrap, then place them in a freezer-safe bag or container. This will help maintain their texture and flavor.
• Label the container with the date to keep track of freshness. The grilled cabbage can be frozen for up to 2 months.
• When ready to enjoy, thaw the grilled cabbage in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Add the crispy bacon just before serving to maintain its crunch.

• Preheat your oven to 350°F (175°C). Place the leftover grilled cabbage with bacon on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes until warmed through.

• Use a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the cabbage wedges and bacon in the skillet, cover, and heat for about 5-7 minutes, flipping occasionally until heated evenly.

• For a quick microwave method, place the grilled cabbage and bacon in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cabbage wedges and bacon in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop steamer method, place the grilled cabbage and bacon in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until heated through, ensuring the cabbage remains tender and the bacon stays crispy.

• Grill: Used to cook the cabbage wedges, giving them a charred and smoky flavor.

• Skillet: Used to cook the chopped bacon until crispy.

• Tongs: Handy for flipping the cabbage wedges on the grill.

• Basting brush: Used to brush the cabbage wedges with olive oil.

• Cutting board: Provides a surface to cut the cabbage into wedges.

• Chef's knife: Essential for cutting the cabbage into wedges.

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

• Serving platter: Used to serve the grilled cabbage topped with crispy bacon.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the grilled cabbage without waiting.

Use pre-cut cabbage: Buy pre-cut cabbage wedges from the store to save time on preparation.

Batch grill: Grill multiple cabbage wedges at once to reduce cooking time.

Prep seasoning ahead: Mix olive oil, salt, and black pepper in a small bowl beforehand for quick brushing.

Use a grill basket: Place the cabbage wedges in a grill basket for easier handling and even cooking.