Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cabbage Recipes Grilled Cabbage with Cilantro-Lime Butter 5.0 (3) 3 Reviews This grilled cabbage is sure to transform your next BBQ. Here’s why: cabbage becomes deeply flavorful when it hits the hot grill. Once the outer leaves turn crispy and caramelized, move the cabbage to the cooler side of the grill for the tender-crisp center to finish cooking. This fuss-free side, topped with a flavorful compound butter, makes a perfect match for grilled meats, chicken or seafood. Sturdy heads of green cabbage work well here. If you prefer a darker color, red cabbage will work well too. By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on July 2, 2024 Tested by Melissa Gray Tested by Melissa Gray A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall Active Time: 30 mins Total Time: 1 hr Servings: 6 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Cabbage gets a smoky makeover in this Grilled Cabbage recipe. The brassica’s natural nutty sweetness pairs so well with the smoky, slightly crisp, caramelized char on the edges, while the inner leaves become tender-crisp to create an amazing textural contrast. We love how the simple compound butter finishes this dish off with an herby brightness and just the right amount of heat from the crushed red pepper. Cabbage is loaded with antioxidants and vitamin C, which means your immune system will get a boost from this tasty side dish. Keep reading to learn a few tips to ensure cooking success. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Choosing the right cabbage is key so it won’t fall through the grill grates. Pick one that is dense and heavy for its size with compact leaves. If it’s extra-large, you can cut it into more wedges, but don’t cut them too thin or they’ll fall apart.While grilling, drizzling the cabbage with water helps cook the interior by steaming it.Be super-gentle when flipping the cabbage so that it doesn’t fall apart. We recommend using tongs or a large, sturdy fish spatula.Make the compound butter ahead to save time—it should also improve the flavor. The cilantro may oxidize and turn slightly brown, but it will still taste good. When ready to use the butter, let it come to room temperature before spreading it on the cabbage. Nutrition Notes Cabbage is a super-versatile cruciferous vegetable, loaded with fiber, antioxidants and vitamins C and K. Altogether, the nutrients in cabbage help fight cancer, reduce inflammation, reduce cholesterol and support a healthy gut and immune system. Butter gets a boost by being infused with antioxidant-packed herbs and spices. From the cilantro and ginger to the garlic and crushed red pepper, these plant-based wonders can help reduce inflammation and chronic disease. Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall Cook Mode (Keep screen awake) Ingredients 1 medium head green cabbage (2½-3 pounds) 2 tablespoons canola oil, plus more for grill 3/4 teaspoon salt, divided 2 tablespoons water 6 tablespoons unsalted butter, softened 2 tablespoons chopped fresh cilantro 1 teaspoon grated fresh ginger 1 teaspoon grated lime zest 1 medium clove garlic, grated 1/2 teaspoon crushed red pepper Directions Preheat a gas grill to medium-high (400°F to 450°F) on 1 side; keep the other side unlit. Remove any damaged outer leaves from cabbage. Keeping core intact, cut the cabbage into 6 wedges. Brush the wedges with oil; sprinkle with 1/2 teaspoon salt. Place cut-sides down on oiled grates over the lit side of the grill. Cover and grill, turning once, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, covered and undisturbed, until well charred, about 3 minutes. Transfer to the unlit side; drizzle the wedges with 2 tablespoons water. Increase the heat to very high (500°F to 550°F); cover and grill until tender-crisp, about 25 minutes. Transfer to a plate and cover tightly with foil; let rest for 5 minutes. Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall Meanwhile, stir butter, cilantro, ginger, lime zest, garlic, crushed red pepper and the remaining 1/4 teaspoon salt together in a small bowl. Transfer the cabbage to a platter; spread with the butter mixture. Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall Alternative Method Preheat oven to 400°F. Preheat a grill pan over medium-high heat. Brush cabbage with oil and sprinkle with salt as directed. Place the cabbage wedges, cut-sides down, on the oiled grill pan. Grill, uncovered, until both cut sides are well charred, 6 to 8 minutes per side. Flip onto rounded side; grill, undisturbed and uncovered, until well charred, about 3 minutes. Transfer to a large rimmed baking sheet; drizzle with 2 tablespoons water and cover with foil. Bake until tender, 15 to 20 minutes. Top with the butter mixture. Frequently Asked Questions Which varieties of cabbage are best grilled? This recipe calls for green cabbage, but red cabbage and napa will also work. Can I grill cabbage on a charcoal grill? Absolutely. Set up your grill so one side has charcoal and the other does not. That way, if the cabbage is cooking too fast, you can quickly transfer it to a cooler area. How do I store leftover grilled cabbage? You have two options for storing the grilled cabbage: in the fridge or in the freezer. You can keep it in the fridge for up to five days, but it might lose some crispness as time passes. Alternatively, you can freeze the cabbage for up to three months. When you decide to thaw it, the taste will remain good, but the texture may be slightly compromised unless you crisp it up in a broiler or oven. Are there other uses for the flavored butter? Absolutely. We recommend preparing a large batch of the compound butter and freezing it so you always have it on hand to enhance the flavors of chicken, steak, fish and bread. Can I swap out the compound butter for a sauce? Yes, you can. Grilled cabbage pairs well with a variety of sauces, such as creamy herb dressings, soy and miso. EatingWell.com, July 2024 Rate It Print Nutrition Facts (per serving) 159 Calories 16g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cabbage wedge Calories 159 % Daily Value * Total Carbohydrate 4g 1% Dietary Fiber 2g 6% Total Sugars 2g Protein 1g 2% Total Fat 16g 21% Saturated Fat 8g 38% Cholesterol 31mg 10% Vitamin A 104µg Vitamin C 23mg 25% Vitamin D 0µg Vitamin E 1mg 8% Folate 26µg Vitamin K 51µg Sodium 277mg 12% Calcium 29mg 2% Iron 0mg 2% Magnesium 8mg 2% Potassium 113mg 2% Zinc 0mg 1% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines