Best Leos Grilled Cabbage Recipes
GRILLED CABBAGE STEAKS
Cutting cabbage into "steaks" and grilling it brings out sweet and smoky flavors you won't get from any other method, and the crispy, caramelized edges are the best part!
Provided by France C
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
- Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
- Brush one side of the steaks with some of the oil mixture.
- Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 9.1 g, Fat 9.2 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 4.9 g
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
GRILLED CABBAGE CAESAR
Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for medium-high heat.
- Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
- Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
- Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
- Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.
GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
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