Traditional recipes

Barbecued cabbage wedges recipe

Barbecued cabbage wedges recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A delicious way to cook cabbage. Serve as a side dish with barbecued meat.

85 people made this

IngredientsServes: 8

  • 1 large head cabbage
  • 1 1/2 teaspoons garlic granules or to taste
  • salt and pepper to taste

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat barbecue for medium heat.
  2. Cut the cabbage into 8 wedges and remove the core. Place all the wedges on a piece of foil large enough to wrap the cabbage. Season to taste with garlic granules, salt and pepper. Seal cabbage in the foil.
  3. Barbecue for 30 to 40 minutes or until tender.

Alternative cooking methods

You can also cook the cabbage wedges in the oven.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(97)

Reviews in English (79)

by Jillian

Easy and lowfat - that is if you don't add a bunch of fattening stuff to cover up it up! This is meant to be simple! You really have to like cabbage to appreciate this recipe. This was a really great way to cook it. It was fast and easy. I sprayed a little Pam on the foil to prevent any sticking. I used minced garlic vs. garlic powder and added just a bit of water in order for it to steam. Once it came off the grill I added just a bit of light butter - simple and delicious!-07 Mar 2011

by MIASMAMA

I took some of the reviewer's suggestions (bacon grease, kosher salt, butter) and thought that this was great. If you don't do some upgrades it can taste a little bland. I couldn't stop eating it the first time that I made it.-31 Aug 2005

by Mollycurls77

This is one of the best ways I've ever eaten cabbage. We ate this numerous times after finding this recipe last summer. This has become one of my favorite BBQ sides. It cooks quite qickly, so be sure to watch that it doesn't burn. Also, be sure to add butter or margerine, it's what makes this!-15 Feb 2003


Barbecued Cabbage

This eye-popping technique is a favorite on the American barbecue circuit. The sight of a whole barbecued cabbage never fails to grab attention and it tastes as great as it looks. The cabbage here is stuffed with bacon and onions, anointed with butter and barbecue sauce, and grilled using the indirect method until it’s tender enough to cut with a fork.

Barbecued Cabbage


Banish your thoughts of sulphurous, mushy cabbage into yesteryear – barbecuing this majestic vegetable preserves all its lovely flavour and texture whilst adding smoky depth. Add in an umami-laden miso butter and a hit of sesame from the goma dressing, and this cabbage is sure to impress next time you have hungry mouths to feed.

This is a lovely simple way to cook cabbage on the barbecue. We love barbecuing hispi (sweetheart) cabbages, but this method will work for savoy cabbages too – they tend to be a little more rugged so the cooking time might be a little longer.

The principle of the dish is that as your flavoured butter melts, it slides in between the leaves of the cabbage and cooks it from the inside out. We've used a miso butter in this recipe but you could adapt this dish with one of our other compound butter recipes for a different end result.


Bar-B-Que Grilled Cabbage

Now here’s a recipe you just have to try. The idea of grilling cabbage made sound a little odd at first, but it makes it really good and sweet and the tangy spice of our Jack’s Creek Bar-B-Que Sauce pairs just right with this sweet n’ smoky side dish. The key to grilling cabbage is carefully cutting the cabbage into wedges, leaving the core attached to hold each wedge together while on the grill. Once cooked, you can remove the core if you want, but hold on to any leftovers, as it’s even better the next day chopped up in a salad.

Ingredients

1 head green cabbage
½ cup Martin’s Bar-B-Que Jack’s Creek Sauce
¼ cup olive oil
1T kosher salt

Remove any loose outer leaves and place the head of cabbage, core facing up, on a cutting board. Using a sharp chef’s knife, cut cabbage in half, directly through the middle of the core. Cut directly through center core on each section again, and one more time after that, ending up with eight pieces, all held together by a sliver of the core. Set aside.

Add the Jack’s Creek, olive oil and kosher salt into a shallow baking dish and whisk together with a fork. Place cabbage wedges in dish, cut side down and press into the marinade. Flip them over to allow the other cut side to soak up more of that tasty Jack’s Creek marinade. Set aside.

Preheat your grill to to medium heat. Once hot, carefully place cabbage wedges on grill, flat side down. Grill about 5 minutes on each side, or until dark grill marks have formed and cabbage is fully cooked and tender. Remove from grill and serve.


Recipe Summary

  • 1 head cabbage
  • 2 tablespoons light olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.

Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.

Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.


Recipe Summary

  • 2 cups hickory wood chips
  • 1 (2-pound) head green cabbage
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 2 links hot turkey Italian sausage (about 6 ounces)
  • 1 ½ cups chopped onion
  • 2 garlic cloves, minced
  • 2 jalapeño peppers, seeded and minced
  • ¼ cup barbecue sauce (such as Stubbs)

Soak wood chips in water 1 hour.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan heat to medium heat. Crumple a 12-inch-long piece of aluminum foil with your hands to form a 3-inch ring. Place foil ring on grill rack over foil pan.

Cut core from cabbage to create a cone-shaped cavity about 4 inches wide and 3 inches deep. Discard core. Place cabbage, cavity side up, in foil ring. Sprinkle cavity with pepper and salt.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, garlic, and jalapeño to pan sauté 3 minutes or until lightly browned. Stir in barbecue sauce. Spoon sausage mixture into cavity in cabbage. Tent cabbage loosely with additional aluminum foil.

Arrange half of wood chips over coals. Cover grill, and grill 40 minutes or until tender when pierced with a skewer. Add additional wood chips and charcoal as needed. Remove foil from top of cabbage, and grill an additional 50 minutes or until browned. Remove any dried or charred leaves. Present stuffed cabbage whole, then cut into wedges.


Grilled Cabbage Wedges with Spicy Lime Dressing

Yield Serves 8 as a side dish

Cook time 10 minutes to 14 minutes

  • alcohol-free
  • dairy-free
  • kidney-friendly
  • egg-free
  • peanut-free
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • soy-free
  • wheat-free
  • red-meat-free
  • Calories 110
  • Fat 8.8 g (13.5%)
  • Saturated 1.1 g (5.6%)
  • Carbs 8.0 g (2.7%)
  • Fiber 3.1 g (12.3%)
  • Sugars 4.1 g
  • Protein 1.7 g (3.3%)
  • Sodium 226.3 mg (9.4%)

Ingredients

freshly squeezed lime juice (from about 3 limes)

fish sauce (optional — leave out for a vegetarian or vegan dish)

Instructions

Heat a gas or charcoal grill to direct, high heat. Meawhile, whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, 5 to 7 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Transfer the cabbage wedges to a serving platter. Pour the dressing over the wedges and serve immediately, with wedges of lime to garnish.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.


Roasted Cabbage?

But roasting vegetables? Oh, when I discovered that - holy cow, every vegetable tastes amazing roasted - including cabbage! And believe me, if you haven't tried roasting cabbage you are not going to believe what it does to this (formerly) lowly vegetable.

Slightly crispy edges and melting centers with a slightly sweet flavor. Really.

In fact, my brother stopped by while I was making these and after saying it smelled good, I told him it was roasted cabbage and you should've seen his nose crinkle up! But I had him try it and he was won over - and I'm pretty sure most people who taste this will be, too.

Did you love this recipe? Would you like to have more healthy recipes like this right at your fingertips so you don't have to search to make meal planning a breeze? Click Here to learn more.


Grilled Cabbage with Chilli Garlic Butter

There is nothing like a market stall piled high with cabbages in a huge variety of shades from pure white to bright lime green or deep purplish red. Some may be larger than your head, their huge leaves used for stuffing some may be small and crunchy and perfect for salad some may be more fibrous, lending themselves to slow stewing. White cabbage is possibly the most underrated of all, but we absolutely love it. This is hands down the best way to eat any cabbage. You don’t even really need the dressing if you don’t fancy it – just grill a cabbage and eat it.

There is nothing like a market stall piled high with cabbages in a huge variety of shades from pure white to bright lime green or deep purplish red. Some may be larger than your head, their huge leaves used for stuffing some may be small and crunchy and perfect for salad some may be more fibrous, lending themselves to slow stewing. White cabbage is possibly the most underrated of all, but we absolutely love it. This is hands down the best way to eat any cabbage. You don’t even really need the dressing if you don’t fancy it – just grill a cabbage and eat it.

As featured in

Chasing Smoke: Cooking Over Fire Around The Levant
Photo by Patricia Niven

How to Grill Cabbage?

There are a few key steps to making sure that your cabbage turns out great on the grill.

  1. Cutting the cabbage correctly is the first step to making sure it is easy to grill. The best option is to cut the cabbage into steaks that are about 3/4 inch thick. Do this by cutting off a small piece bottom (root) end of the cabbage, being careful not to cut off too much of the root so the cabbage holds together. Place it on a cutting board, sitting up, so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices to create the steaks. Cabbage wedges can also be cooked on the grill but they may fall apart.
  2. Then it's time to add flavor to the cabbage. Start with oil and then add any seasoning blend you like. The simple combination of olive oil and grill seasoning works great.
  3. Simply place them on a clean grill and cook for 4-5 minutes per side until they have nice grill marks, crispy edges, and is just tender. It's important to note that they will be tender crisp, not super tender like when cabbage is boiled or braised.
  4. What about the extra pieces? Sometimes when you are cutting the cabbage, you may end up with some small extra pieces that fall off. Toss them on a piece of foil with some olive oil and seasoning. Cook them right on the grill in the foil, stirring 1-2 times during cooking.

You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also good cold! Sometimes I shred them and add them cold to a salad the next day. Other times, I simply snack on them cold - kind of like antipasti.

It's a matter of personal taste, but I do love baking it in the oven. Other tasty ways to make it include steaming it then serving it buttered, and turning it into an Asian-style cabbage stir-fry.

Remove the outer leaves, cut the cabbage into wedges, and rinse them under running water. This will help get rid of any insects hiding inside the cabbage.

Bake it for 30 minutes in a 400°F oven, until it's golden brown and fork-tender.