Grilled Cabbage
I’ve included some videos I found relevant and helpful. 😍
Grilled cabbage is a tasty side dish that’s easy to make. It takes a simple veggie and turns it into something special. You can make grilled cabbage in just 22 minutes with only a few ingredients. This recipe serves 6 people as a side dish.
To make grilled cabbage, you’ll need a head of cabbage, garlic, olive oil, salt, pepper, chili flakes, and Parmesan cheese. Cut the cabbage into wedges, mix the other ingredients, and brush them on the cabbage. Then grill each side for 5-6 minutes. The result is a charred, smoky flavor that’s really yummy.
Exact Ingredients List
Here’s what you’ll need to make this tasty grilled cabbage:
- 1 head of cabbage (any type), cut into 6 wedges
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon chili flakes
- 2 tablespoons grated Parmesan cheese
Optional toppings:
- Balsamic glaze
- Extra Parmesan cheese
- 1 tablespoon fresh parsley, minced
This recipe serves 6 as a side dish. It’s quick to prep, taking only 10 minutes. Cooking time is about 12 minutes on the grill.
You’ll love how simple these ingredients are! Most are likely already in your kitchen. The star of the show is the humble cabbage, transformed into a delicious grilled treat.
Remember, you can use any type of cabbage you like. Green, red, or savoy – they all work great!
Instructions
Peel off the outer cabbage leaves and throw them away.
Cut the cabbage into 6 big wedges. Trim the bottom of the stem to make it neat. Leave the stem on so the wedges stay together.
Mix olive oil, minced garlic, salt, pepper, chili flakes, and Parmesan in a bowl.
Brush this mix all over the cabbage wedges.
Heat your grill to 400°F (204°C).
Put the cabbage on the grill. Cook each side for 5-6 minutes. Don’t move it around while it’s cooking.
Take the cabbage off the grill when it’s done.
If you want, add some balsamic glaze, extra Parmesan, and chopped parsley on top.
Your grilled cabbage is ready to eat! It’s crispy on the outside and soft inside. The cheese and spices make it taste great. Enjoy your yummy side dish!
Possible Substitutes List
Don’t have all the ingredients for grilled cabbage? No worries! Here are some easy swaps you can try:
Cabbage: Use Brussels sprouts or bok choy instead. They grill well and have a similar taste.
Garlic: Try garlic powder or shallots for a milder flavor.
Olive oil: Swap in avocado oil or melted butter.
Parmesan: Replace with nutritional yeast for a vegan option, or use Romano cheese.
Chili flakes: Use paprika or cayenne pepper to add some heat.
Balsamic glaze: Drizzle with lemon juice or apple cider vinegar for tang.
If you’re out of fresh parsley, dried herbs like oregano or thyme work great too.
Remember, cooking is all about having fun and being creative! Feel free to mix and match these substitutes based on what you have in your kitchen. The goal is to make a tasty dish that you’ll enjoy.
How To Make It Diabetes-Friendly
Grilled cabbage can be a great choice for people with diabetes. To make it even more diabetes-friendly, try these easy tweaks:
Use less oil. Cut the olive oil to 1-2 tablespoons instead of 3. This lowers the fat and calorie content.
Skip the balsamic glaze. It often has added sugars. Instead, try a squeeze of lemon juice for flavor.
Go easy on the Parmesan. Use just 1 tablespoon or leave it out. This reduces saturated fat and sodium.
Add more spices. Try garlic powder, onion powder, or Italian seasoning. These boost flavor without extra calories.
Watch your portions. Stick to one wedge per serving to keep carbs in check.
Pair it with lean protein. Serve alongside grilled chicken or fish for a balanced meal.
These small changes make the dish even better for managing blood sugar. You still get to enjoy the smoky, charred flavor of grilled cabbage. It’s a tasty way to add more veggies to your plate!
Tips, Tricks & Storing
When grilling cabbage, keep the core intact to hold the wedges together. This makes flipping easier and prevents pieces from falling through the grates.
For extra flavor, try adding herbs like rosemary or thyme to your seasoning mix. You can also experiment with different cheese types like feta or blue cheese instead of Parmesan.
Don’t rush the grilling process. Let each side get nice and charred for the best taste. If you’re worried about burning, lower the heat slightly and cook a bit longer.
To store leftovers, let the grilled cabbage cool completely. Place it in an airtight container and keep in the fridge for up to 3 days. Reheat in the oven or on the grill for best results.
Try using a grill basket if you’re concerned about the cabbage falling apart. This lets you move and flip the wedges more easily while still getting that great grilled flavor.
For a smokier taste, add some wood chips to your grill. Hickory or apple wood work well with cabbage. Soak the chips first, then add them to the coals or in a smoker box.
