Grilled Cabbage I

23 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 2 star values: 3
  • 3 star values: 3
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Cabbage steamed in foil with butter and garlic. The perfect sidekick to grilled ribs or chicken!

By SMILEEFACE1999
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium-high heat.

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  • Slice the top off of the head of cabbage so that it will sit flat with the cored side up. Place the butter, ice cube and garlic into the hole where the core used to be. Season with salt and pepper. Wrap tightly with foil, sealing at the top of the head.

  • Place wrapped cabbage core side down directly on the grate. Let cook for 25 to 30 minutes, or until tender. Slice into wedges, and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
98 calories; 7.8 g total fat; 20 mg cholesterol; 76 mg sodium. 7.1 g carbohydrates; 1.6 g protein; Full Nutrition

Popular in Vegetables

Reviews (17)

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Most helpful positive review

Wilemon
Rating: 5 stars
03/25/2004
This was very good. I made two cuts about 2/3rds of the way down the cabbage so I could add some onions inside and let the foil hold it back together.
Helpful
(14)

Most helpful critical review

SZYQ1
Rating: 2 stars
05/24/2010
Maybe it's our grill but the butter and even the ice cube never melted after 30 min. on med-high. Most of the cabbage is not even cooked so we are putting it in the oven now as I write this review. I'm sure the flavors will be fine so I am giving the recipe 2 stars. I will be sticking to another recipe on this site where you cut the cabbage into wedges season wrap in foil and put on the grill.
Helpful
(5)
23 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 2 star values: 3
  • 3 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Wilemon
Rating: 5 stars
03/25/2004
This was very good. I made two cuts about 2/3rds of the way down the cabbage so I could add some onions inside and let the foil hold it back together.
Helpful
(14)
LashGal
Rating: 5 stars
11/18/2008
I love this! I spread a little bit of olive oil instead of the butter and since I make one wedge at a time for myself I don't need the ice cube. It still comes out great and I've made this many times since trying it the first time!
Helpful
(10)
I'm nuts too...
Rating: 5 stars
08/14/2003
I didn't get to try this..but only because my husband ate it all. =0. He loved it! Well before everyone thinks that he is a pig (actually he is almost a clone of Nick Cage) I scaled the recipe down to use the 1/4 of a "small" head of cabbage that was left over. He said that it was really good & to do a repeat which is all good to me! Thanks Gail!
Helpful
(9)
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SZYQ1
Rating: 2 stars
05/24/2010
Maybe it's our grill but the butter and even the ice cube never melted after 30 min. on med-high. Most of the cabbage is not even cooked so we are putting it in the oven now as I write this review. I'm sure the flavors will be fine so I am giving the recipe 2 stars. I will be sticking to another recipe on this site where you cut the cabbage into wedges season wrap in foil and put on the grill.
Helpful
(5)
volleymom67
Rating: 5 stars
01/05/2010
This is a great recipe. The only thing I did different was also wrap strips of bacon around the cabbage head. You don't even need to slice it when it's done because it falls apart. I also tried cooking the wedges in a disposable foil pan covered with foil. This worked well also.
Helpful
(4)
nflnutswife
Rating: 5 stars
05/12/2011
have tried this recipes several times and love it. I also have made some adjustments for our tastes. I like using red cabbage core it out enough to stuff with a fresh smoked saugage leaving skin on or off (I've done both ways) grill heavily wrapped in foil for an hour...talk about nice flavor! Serve with fresh perogi. smiles
Helpful
(4)
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Angela
Rating: 4 stars
08/13/2008
Core area needed to cook longer very good taste.
Helpful
(4)
Teresa Woodward Plowman
Rating: 5 stars
05/29/2009
I have been making this recipe for five years now instead of garlic i use about 5 beef boulion cubes talk about amazing. We usually grill tri-tip so i put this on 30 minutes before the steak when the steak is done the cabbage is ready. I will have to try it with garlic because I am a garlic nut. Thank you!
Helpful
(4)
Mooka's mama
Rating: 4 stars
12/30/2010
This was a tasty way to add a vegtable to your summer cooking or anytime cooking. Its very important to modify the recipe for a whole head. I did not have seasoning for the whole head the first time I cooked it.
Helpful
(3)
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