The first time we made roasted cabbage was when we had some friends around for Thanksgiving dinner and wanted something a bit more exciting than the standard ‘Brussels sprouts with bacon’.
The basic idea for Grilled Cabbage is one that’s been making the rounds on Pinterest for a while now and as far as I can tell there are a couple of main versions – Martha Stewarts’s version using slices (or ’rounds’) and the “Green Lite Bites” version using wedges. (See image to right.) We have cooked these a few times now and have developed a hybrid of our own.
1 head of cabbage serves 4 (no matter how you cut them)
1 medium head cabbage
4 tablespoons bacon bits
4 tablespoons fresh lemon juice (two large lemons)
2 tablespoons Worcestershire Sauce
2 tablespoons quality olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Light the grill and make sure the coals are ready for cooking. If you don’t have a grill then preheat the oven to 220C (425F) instead.
Combine all the ingredients for the dressing into a bowl and mix thoroughly, then rinse the cabbage and remove any unsightly leaves from the outside.
Now – how to cut. Here’s our recommendation:
- If you’re grilling, cut into quarters to make wedges. You’ll also want to wrap each one individually and seal the top to make sure and keep the juices in the foil.
- If you’re roasting, cut into 1 inch (2.5cm) thick slices. For this you’ll want to use a baking tray lined with foil. We also add a liberal coating of olive oil (or the oil of your choice) to keep them from sticking.
Either way, they will want to cook for 20-25 minutes. Serve immediately.
Have you grilled cabbage before? Did you slice them into rounds or quarter into wedges? Let us know in the comments!