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.
Ingredients
- 1 medium head green cabbage (2½-3 pounds)
- 2 tablespoons neutral oil, such as canola or avocado, 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.
- 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.