Why You Should Really Be Grilling Your Cabbage

It seems like every year, the internet has a new darling brassica. You all remember back in 2010, when it seemed like the entire world had just discovered Brussels sprouts for the first time, right? Or maybe the year after, when it was kale in everything from pizzas to smoothies? What about last year, the year of the charred broccoli?

What gives? I’m guessing it’s because everyone goes through a similar thought process to mine each year around the time fall vegetables begin to dominate the farmers markets: Charred Brussels sprouts are so damn awesome, I wonder if there are other, similar vegetables that I can char to get the same effect? It turns out the answer is yes: Pretty much any brassica will get nice and sweet and nutty when exposed to extremely high heat, and the simplest of them all, the basic green cabbage, is no exception.



1 head cabbage

4 teaspoons butter

4 slices bacon

Spice mix

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese




1 Cut cabbage into four wedges.

2 Place each wedge on a piece of doubled heavy-duty aluminum foil.

3 Spread cut sides with butter.

4 Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

5 Wrap bacon around each wedge.

6 Fold foil around cabbage, sealing each wedge tightly.

7 Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice

Last Step: Don’t forget to share!

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!


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