Grilled Cabbage Steaks

5 from 3 votes

These Grilled Cabbage Steaks are an easy side dish and there's a ton of different ways to serve them! Plus they're naturally low carb, keto and vegan.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Don Baiocchi

Ingredients

1 head green cabbage
¼ cup avocado oil or olive oil
1 teaspoon fine sea salt
See notes below for serving ideas

Instructions

First, heat your gas or charcoal grill to medium heat.
Peel off any dirty or wilted outer leaves of the green cabbage. Thinly slice off the bottom root end of the cabbage. Don't cut the whole root stump away - you need it so that the steaks hold together. You just want to slice off the slightly dry outer layer.
Stand the cabbage upright on its root end. Slice into 1/2" steaks. If some outer leaves fall off, that's fine (save them for another use). Lay the slices on a platter or baking sheet. Add avocado oil or olive oil to a small bowl and use a basting brush to brush the cabbage evenly with the oil. Then sprinkle with salt, flip and oil and salt the other side.
(You can also just drizzle them with oil and smear it around with your fingers but I don't like this method as much. If you do this, just remember to oil first, then salt.)
Grill the steaks for 10 minutes per side, until you see char marks. Do not move the steaks around much once you've placed them on the grill. Some of the outer leaves might get pretty black but that's normal (feel free to discard those bits). See notes below for serving ideas.

Notes

What to serve with cabbage steaks

Simply drizzle with balsamic vinegar or a thick balsamic glaze
Drizzle with ranch or Caesar dressing
Top with shredded Buffalo or BBQ chicken or pork
Top with a fried egg, chopped bacon and freshly ground pepper
I love making this topping and piling it on the cabbage steaks: chopped olives, capers, basil, garlic, minced anchovies, extra virgin olive oil and a splash of red wine vinegar
Sprinkle with toasted chopped nuts and chopped fresh herbs
Think of the cabbage steaks as a replacement for leafy greens in salad - top the steaks with your favorite salad add-ins

Make ahead/storage

I recommend eating these immediately. You can also make them a few hours ahead of time and store them at room temperature.

I do not recommend making them more than a few hours in advance or freezing them. The salt will draw out the moisture and they will get soft.

Nutrition