Grilled Cabbage Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
If you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.

Updated: Apr. 18, 2024

Cabbage is one seriously underrated vegetable. It might be the star of many delicious side dishes, but it’s often relegated to its role as the crunchy component of coleslaw. Some of us simply avoid the vegetable altogether, traumatized by the sour-smelling boiled cabbage of our youth. But it’s time to change all that and throw grilled cabbage into the regular barbecue routine.

The grill completely transforms this humble vegetable, imparting it with a smoky flavor and subtle nuttiness. The crunchy leaves become soft and sweet, imbued with a caramelized flavor that’s miles away from anything you’d expect. And the silken texture of grilled cabbage beats boiled cabbage any day of the week.

Grilled cabbage is a revelation, and it’ll turn anyone into a cabbage convert. Even the pickiest eaters at the dinner table will fight over the last piece.

How to Grill Cabbage

Grilled cabbage is a cinch to prepare. Cut the cabbage into wedges, then season them with butter, onion and spices. Wrap it all up in foil, and toss it on the grill. The foil packet traps steam inside, helping the wedges become tender and soft. Meanwhile, the grill’s direct heat underneath the packet lightly caramelizes the wedges, giving them gorgeous brown edges. When the cabbage is done, cleanup is as easy as tossing the foil.

Ingredients for Grilled Cabbage

  • Cabbage: We use green cabbage in this recipe. Read up on choosing the right type of cabbage in our guide on how to cook cabbage.
  • Butter: Butter adds richness, but you can substitute olive oil to make the recipe dairy free.
  • Chopped onion: The onion softens in the foil packet, lending a sweet flavor to the cabbage.
  • Seasonings: We love the simple combination of garlic salt and pepper for a cabbage that pairs well with any entree or side dish. Grilled cabbage tastes great with any kind of seasoning, so feel free to experiment. This recipe could be a great time to pull out your everything bagel seasoning.
  • Optional toppings: If desired, you can finish your cabbage off with fresh parsley for color and a drizzle of your fave dressing.

Directions

Step 1: Prepare the cabbage

Cut the cabbage into eight wedges, and place them on a double thickness of heavy-duty foil (about 24×12 inches). Brush the cut sides of the cabbage with butter, and sprinkle with onion, garlic salt and pepper.

Editor’s Tip: For maximum flavor, flip the wedges over, and season both sides.

Step 2: Grill the cabbage

Grilled Cabbage served on a plate with forkTMB Studio

Fold the foil around the cabbage, and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open the foil carefully to allow steam to escape. If desired, garnish with parsley and dressing.

Editor’s Tip: If you want to give the wedges a smokier flavor and a lightly charred finish, sear the cabbage wedges directly on the grill for a minute before you plate and serve.

Recipe Variations

  • Cut the cabbage into steaks: Instead of cutting the cabbage into wedges, cut it into steaks to create a vegetarian entree. Read more about how to make cabbage steaks.
  • Add apples: Include apple slices in the foil packet to increase the sweet vibes.
  • Make bacon-wrapped cabbage: Wrap each cabbage wedge with bacon to add a smoky, savory essence to the wedges.
  • Dress grilled cabbage: To turn the cabbage into a warm wedge salad, drizzle the wedges with your favorite salad dressing. Try a Dijon mustard vinaigrette, Italian dressing, ranch or blue cheese dressing.

How to Store Grilled Cabbage

Store leftover grilled cabbage in an airtight container in the refrigerator for up to four days. Reheat the leftovers in a 450°F oven until warmed through. You can also chop the wedges into bite-sized pieces and heat them in a skillet. They taste great in salads, sandwiches or wraps.

Grilled Cabbage Tips

Grilled CabbageTMB Studio

How do you serve grilled cabbage wedges?

Serve grilled cabbage wedges as a vegetarian entree or a side dish for meaty mains. Cabbage pairs well with most grilling recipes, from burgers and grilled chicken to seafood and roasted vegetables. You can even chop up the cabbage to use as a burger topping.

What is the best way to cut cabbage for grilling?

You can cut cabbage into wedges or steaks for the grill. Remove the outer leaves from the cabbage, then cut off the bottom of the stem. Stand the cabbage stem side down on the cutting board. For wedges, cut the cabbage in half. Lay each half cut side down, and cut it through the core into four even wedges. For steaks, slice the cabbage into 1-inch-thick rounds. You should be able to make four to six steaks, depending on the size of the cabbage.

How long do you grill cabbage in foil?

We grill these foil-packed cabbage wedges for 20 minutes. If you prefer a fall-apart tender texture, flip the foil packs and continue cooking for 10 to 20 minutes, until you reach the desired level of tenderness.

Watch how to Make Grilled Cabbage

Grilled Cabbage

Prep Time 30 min
Yield 8 servings

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
  • Optional: Minced fresh parsley and salad dressing of choice

Directions

  1. Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides of cabbage with butter. Sprinkle with onion, garlic salt and pepper.
  2. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape. If desired, garnish with parsley and dressing.

Nutrition Facts

1 wedge: 98 calories, 8g fat (5g saturated fat), 20mg cholesterol, 188mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Recipe Creator