GRILLED CABBAGE
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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , 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.
Nutrition Facts : Calories 98 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 188mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BBQ CABBAGE
My husbands friend came to visit one night while we were BBQing and gave us this recipe. We invited him for dinner that night and he made the dish, and needless to say, I was hooked! I even got up the next morning and heated some for breakfast! Grilling this on a charcoal grill tastes best, but either will do. If there are left overs, it is good with shredded cheese over the dish. If you live in the north and don't want to brave the BLIZZARD!!, this can be done in the oven as well at 300 degrees for about 30 minutes (just watch for tenderness!). Cooking cabbage this way gives it a totally different flavor!
Provided by angela hollander
Categories Greens
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut cabbage into wedges and separate wedges.
- If you are using other ingredients, slice those up as well.
- Prepare foil by spraying with Pam or something else that will prevent sticking Place cabbage and other ingredients in center of foil.
- Sprinkle with salt and pepper to taste.
- Drop butter or margarine on top of cabbage.
- Fold foil into "packet" by folding sides in first, then rolling ends (be sure there is no way the butter can drip out) Cook on grill (charcoal or gas, but charcoal tastes best) on medium heat for about 30 minutes. The mixture is done when cabbage and other ingredients are tender!
- Enjoy!
Nutrition Facts : Calories 52.7, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 40.9, Carbohydrate 6.3, Fiber 2.6, Sugar 4.1, Protein 1.7
GRILLED CABBAGE
Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.
Provided by Fauve
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut cabbage into four wedges.
- Place each wedge on a piece of doubled heavy-duty aluminum foil.
- Spread cut sides with butter.
- Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
- Wrap bacon around each wedge.
- Fold foil around cabbage, sealing each wedge tightly.
- Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
Nutrition Facts : Calories 139.4, Fat 8.3, SaturatedFat 4.1, Cholesterol 17.7, Sodium 760.8, Carbohydrate 13.7, Fiber 5.8, Sugar 7.3, Protein 4.9
BEER-CAN CABBAGE SANDWICHES
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives it a smoky, sweet flavor. Top with rich cheddar cheese, fresh slaw, and spicy pickled jalapeños and you'll never miss the meat in this hearty vegetarian sandwich.
Provided by Katherine Sacks
Categories Grill/Barbecue Cabbage Vegan Flaming Hot Summer Vegetarian Dinner Sandwich Backyard BBQ Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 sandwiches
Number Of Ingredients 15
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
- Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
- Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
- Do Ahead
- Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
GINA'S BBQ CABBAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large saucepan over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
- Once cabbage is cooked, remove the lid and add the Neely's BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with pat of butter. Serve hot.
BBQ BEEF AND CABBAGE
This quick BBQ Beef and Cabbage comes together in one skillet and uses inexpensive cabbage to bulk out the meal instead of relying on pasta or rice.
Provided by Beth - Budget Bytes
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add the olive oil and ground beef to a large skillet and cook over medium heat. Begin to break up the beef as it browns.
- While the beef is browning, finely dice the onion. Add the onion, paprika, garlic powder, and salt to the skillet with the ground beef and continue to cook over medium heat until the onions are soft.
- While the onions and beef are cooking, finely shred the cabbage. Once the onions are soft, add 1/4 cup water to the skillet and stir to dissolve any browned bits off the bottom of the skillet. Add the shredded cabbage and stir to combine. Place a lid on the skillet and let simmer for about 5 minutes, stirring occasionally, until the cabbage has wilted.
- Add the tomato sauce, vinegar, brown sugar, Worcestershire sauce, and Dijon to the skillet. Stir to combine and let simmer a few more minutes without the lid, or until the liquid in the skillet has reduced slightly. Taste the sauce and add more salt if needed (I added 1/4 tsp).
- Finally, top the beef and cabbage with the shredded cheddar, place the lid back on the skillet for 1-2 minutes, or until the cheese has melted. Top with sliced green onions then serve.
Nutrition Facts : ServingSize 1 serving, Calories 314 kcal, Carbohydrate 22 g, Protein 24 g, Fat 15 g, Sodium 1241 mg, Fiber 4 g
BBQ CABBAGE & HALLOUMI SLIDERS
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat BBQ to medium. Bring large saucepan of water to a boil.
- Discard tough outer cabbage leaves. Core cabbage; discard core. (Note: Part of the cabbage is used in a slaw and the rest is grilled.) Chop all cabbage leaves into 2-in. (5-cm) wide wedges. Measure out about 1 1/2 cups (375 mL); chop into bite-sized pieces. Toss with onion, mayonnaise, 2 tbsp (30 mL) BBQ sauce, salt, pepper and paprika. Cover and refrigerate.
- Blanch remaining cabbage in boiling water 3 to 4 min. until pliable. Transfer to an ice bath; drain. Cut into 1/2-in. (1-cm) ribbons. In large bowl, toss ribbons with cider vinegar, 1/2 cup (125 mL) water and remaining BBQ sauce. Spread in 9 x 13-in. (3 L) foil roasting pan. Cover pan tightly with tin foil and place on grill. With lid down, grill 45 to 60 min., shaking pan every 15 min. until cabbage is tender. Cool 10 to 15 min.
- Meanwhile, brush halloumi slices with oil. Grill 2 to 4 min., turning once, until lightly charred. Divide grilled halloumi and cabbage onto bottoms of slider buns. Top with chilled slaw and cap with bun tops.
Nutrition Facts : Calories 240, Fat 13, SaturatedFat 6, Carbohydrate 23, Sugar 6, Protein 11, Cholesterol 25, Fiber 3, Sodium 710
THAI BBQ BEER CABBAGE WITH DAIKON SLAW
Slow-grilled beer can cabbage, tossed in a blend of peanut butter, sriracha and BBQ sauce, then topped with daikon slaw and spicy aioli!
Provided by Jackie of Vegan Yack Attack
Categories Dinner
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat your grill to 350F.
- Remove the core of the cabbage and carve out enough cabbage to be able to place it half way down on the beer can (as pictured).
- In a small bowl, whisk together BBQ sauce, peanut butter, sriracha and salt, until combined. Brush a layer of the sauce all over the cabbage and place it on a steady part of the grill, so that it does not fall over.
- Lower lid of grill and cook the cabbage for 1 hour, brushing it liberally with BBQ sauce mixture every 15 minutes. You will have about 1/2 of the sauce left over. (while this is cooking make slaw)
- Once there is some char on the outside and the cabbage is tender, carefully remove from grill and place on cutting board. Using a sharp knife, cut 1/2" slices down through the cabbage, then chop up more into bite-sized pieces.
- Place cabbage in a large mixing bowl and toss with remaining BBQ sauce, and 2-3 tablespoons of the beer leftover in the can; set aside until ready to assemble.
- In a medium mixing bowl, fold all of the slaw ingredients together and season with salt, to taste. Refrigerate until ready to assemble.
- Once you clear the grill of the cabbage, lightly oil the grill, place bell pepper slices and buns on until the bell pepper has softened and buns are toasted.
- To assemble: split Thai BBQ Beer Cabbage between 6 bottom buns, top with grilled bell pepper, daikon slaw, a heft drizzle of Spicy Aioli, some toasted sesame seeds and finish with top bun. Lastly, serve!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
BUTTER-BASTED BBQ CABBAGE
Burn cabbage on a barbecue to add flavour while cooking the middle. It should be near-black when done, but don't worry - you won't eat the charred leaves
Provided by Tom Kerridge
Categories Side dish
Time 1h20m
Number Of Ingredients 7
Steps:
- Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.
- Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).
- Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn't offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.
Nutrition Facts : Calories 167 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
BBQ CORNED BEEF AND CABBAGE
Steps:
- For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
- Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
- For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
- For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
- In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
- Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
- Serve with any dark beer.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
GRILLED BBQ CABBAGE SANDWICHES
Ditch the ribs and brats and try these Grilled BBQ Cabbage Sandwiches. BBQ sauce and spicy garlic pickles give these cabbage sandwiches plenty of kick.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Cut cabbage lengthwise in half, then cut each half into 4 wedges.
- Grill cabbage and onions 8 to 10 min. on each side or until crisp-tender. Cool 10 min.
- Cut cabbage into thin slices, then coarsely chop onions; place in medium saucepan. Add barbecue sauce; mix well. Bring to boil; simmer on low heat 15 min., stirring frequently.
- Fill buns with cabbage mixture, cheese and pickles just before serving.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 760 mg, Carbohydrate 50 g, Fiber 6 g, Sugar 23 g, Protein 6 g
BEER-CAN CABBAGE
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.
Provided by Katherine Sacks
Categories Flaming Hot Summer Cabbage Grill Vegetarian Vegan Wheat/Gluten-Free Grill/Barbecue Beer Steam Side Labor Day Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8-12
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Toss in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.
- Do Ahead
- Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave.
BBQ CABBAGE
Take BBQ hispi cabbage to the next level by drizzling over a super-savoury Marmite, egg yolk and bacon sauce for the ultimate smoky side dish
Provided by Ellie Edwards
Categories Side dishes
Time 35m
Yield Serves 4 as a side
Number Of Ingredients 7
Steps:
- Light a BBQ or heat the oven to 200C/fan 180C/gas 6. Season a large pan of water with four good pinches of salt and bring to the boil, then drop in the cabbage and cook for 30 seconds. Remove and pat dry using kitchen paper. Put the cabbage on the hot BBQ and cook, turning using tongs, until the outsides of the cabbage has blackened. Wrap in foil and continue to cook over the coals until cooked through. Alternatively, lightly oil the cabbage and cook in a non-stick frying pan over a high heat for 5 minutes until charred all over, then put on a baking tray, cover with foil and cook in the oven for 10 minutes until cooked through.
- Leave the cabbage to cool while you make the dressing. Whisk together the Marmite, egg yolks and vinegar, then slowly drizzle in the oil while whisking until the mixture is thick and creamy. Whisk in 3-4 tbsp of cold water until the dressing can be easily drizzled.
- Cut the bacon into ½cm cubes. Heat a splash of oil in a frying pan set over a high heat and fry the bacon for 5-10 minutes, stirring until crisp. Remove to a plate lined with kitchen paper and leave to drain.
- Whisk the curd until soft and smooth. Remove the cabbage from the foil and discard any black outer leaves. Carefully pipe or spoon the curd between the layers of the cabbage, sprinkling in the crisp bacon as you go. Drizzle over the dressing just before serving.
Nutrition Facts : Calories 554 calories, Fat 48.2 grams fat, SaturatedFat 14.2 grams saturated fat, Carbohydrate 5.6 grams carbohydrates, Sugar 5.5 grams sugar, Fiber 3.6 grams fiber, Protein 22.6 grams protein, Sodium 2.6 milligram of sodium
BARBEQUED CABBAGE
This is a delicious way to use up cabbage, and a great way to make someone a cabbage lover!
Provided by ericasalad
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat.
- Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
- Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 1912.2 mg, Sugar 5.3 g
GRILLED NAPA CABBAGE RECIPE
Steps:
- Gather the ingredients.
- Prepare a high (500°F to 600°F) gas or charcoal grill fire. Trim the cabbage of damaged outer leaves. Cut the cabbage into 8 wedges, being careful to keep a bit of the core in each piece to hold the wedge of leaves together.
- For ease of handling, and to make sure the leaves don't fall between the grill grates, skewer each cabbage wedge onto a grill-proof metal skewer or wooden skewers which have been soaked for 30 minutes in water. Brush the cabbage wedges lightly with oil and sprinkle with salt.
- With the cover opened, grill the cabbage until the edges are blackened and crispy, and the center wedges are warm, turning frequently to char on all sides, 10 to 15 minutes. For more tender cabbage, cover the grill while cooking. Serve hot, warm, or at room temperature.
Nutrition Facts : Calories 117 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 718 mg, Sugar 2 g, Fat 11 g, ServingSize 1 Head Cabbage (8 Servings), UnsaturatedFat 0 g
BBQ HISPI CABBAGE WITH ANCHOVY BUTTER DRESSING
Also known as sweetheart or pointed cabbage, Hispi cabbage is an unexpected BBQ hero, drizzled with a butter-based sauce spiked with anchovies, chilli, and lemon.
Provided by Jon Hatchman
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- To prepare the cabbage, wash and cut the cabbage into four equal-sized wedges and remove the outer layer of leaves if wilted. Make a V-shaped cut in the bottom of the core on each wedge, but avoid removing too much as it will make the cabbage fall apart while cooking.
- To make the accompanying sauce, slowly melt the butter in a small saucepan then add a drizzle of oil to prevent the butter from burning. Increase the heat and add the chopped anchovies, shallot, and a generous pinch of chilli flakes to the pan. Cook for one minute or so, until sizzling, then season with salt and finish with a squeeze of lemon juice. Set aside and reheat later, if need be.
- Drizzle the cabbage wedges all over with a little cooking oil and season with salt and pepper.
- If cooking on a BBQ, place the cabbage wedges on the BBQ, flat-side down, over high heat. Cook for 4-5 minutes on each side, resisting the temptation to keep moving them around. Once the two flat sides are generously charred and the cabbage wedges are fairly soft, remove from the BBQ and rest for a few minutes while reheating the sauce (if need be).
- If cooking in a pan, heat a large, heavy-bottomed griddle pan or frying pan (ideally cast-iron) until screaming hot. Place the cabbage wedges in the pan, flat-side down, and cook over a high heat for 4-5 minutes on each side, resisting the temptation to keep moving them around. You can also place something heavy, such as a clean saucepan, on top of the cabbage wedges while cooking to weigh them down and char more evenly. Once the two flat sides are generously charred and the cabbage wedges are fairly soft, remove from the pan and rest for a few minutes while reheating the sauce (if need be).
- Drizzle each cabbage wedge with a generous amount of the hot butter and eat while hot.
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