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Grilled Cabbage Steaks Recipe

Grilled Cabbage Steaks – Caramelized, crispy edges accentuate tender, perfectly seasoned cabbage “steaks” in one of my all-time favorite grilled side dishes. This super easy recipe is insanely delicious and uses a handful of pantry staples. 😋

Insanely good grilled cabbage steaks drizzled with remoulade

If you’re on the fence about cabbage, I get you. Plenty of folks ate bland, boiled cabbage as a kid and don’t like this veggie superstar. But I’m here to argue that if you don’t like a particular food, you may not have had it prepared properly. So today, it’s my mission to show you how to turn plain old cabbage into a crunchy, juicy, ridiculously flavorful side the whole family will love!

Besides tasting great, this side dish requires minimal prep and cook time. I love making it when I’ve already got the grill fired up for my main dish. A few minutes before taking off the meat, I throw the cabbage steaks on the grill, and voila, the meat and side are ready to devour at exactly the same time. 🙌

How to Cut Cabbage for Grilled Cabbage Steak

So what are cabbage steaks? Good question! You can magically turn cabbage into steak by cutting it into thick slabs, seasoning it as you would beef, and then grilling or roasting it. Some cabbages are cut into steaks at the bottom (root) end and then sliced from top to bottom into roughly 1-inch thick slabs.

I’ve turned my slab steaks into wedges for this recipe because it’s quicker, easier, and you can completely remove the hard core. You just cut out the core and then slice the cabbages into wedges about 1 inch thick. And the results are just as tasty, but either way works. 😉

Recipe Ingredients

A variety of fresh ingredients laid out on a wooden surface, ready to prepare grilled cabbage steaks.
  • Cabbage – I’ve used one two-pound head of green cabbage, but any size will work. You might even prefer to get smaller cabbage heads and quarter them. Remove the outer leaves and go for it.
  • Olive Oil – Brush the wedges with olive oil so the seasonings stick and the edges have nice crispy edges.
  • Seasonings – Garlic, thyme, Creole seasoning, salt, and pepper are all you need for delightfully flavorful cabbage steak. 
  • Garnishes – Here’s the fun part. Since cabbage has a fairly neutral flavor, you can go crazy with the garnishes. I like freshly chopped parsley, fresh lemon wedges, and crumbled bacon on mine. 🤤

How to Grill Cabbage Steaks

Cut the wedges, make the seasoning and marinate

Season the Cabbage Wedges

  1. Preheat your grill to medium-high—around 375-400°F (190-205℃). 
  2. Saute – Heat olive oil in a skillet, then add minced garlic, thyme, salt, black pepper, and Creole seasoning (if using). Stir for about 30 seconds or more so the flavors bloom. Remove from the stove. Or skip the heat and mix together all the ingredients.
  3. Season – Brush the olive oil mixture over the cabbage wedges, making sure every inch is well coated.
  4. Marinate – Let the cabbage marinate for about 15 minutes so the flavors penetrate.
Grilling for a delicious veggie side

Grill the Cabbage Steak Wedges

  1. Grill the cabbage steaks for 2-3 minutes per side or until they start to char and become tender. Use tongs or a grill spatula to carefully flip the cabbage. Adjust cooking times until the cabbage is tender, turning one knob off to reduce heat if the cabbage starts to burn. (Don’t walk away from the grill.)
  2. Serve – Remove the cabbage from the grill with tongs or a spatula once it’s cooked to your liking. Transfer it to a platter and serve with a lovely remoulade sauce and bacon if desired. Enjoy!
Hearty grilled cabbage steaks topped with creamy and tangy remoulade sauce, garnished with chopped fresh herbs.

Recipe Variations

  • Get creative with the seasonings. Feel free to experiment with different flavors. I love the slightly spicy Creole seasoning in this recipe. But Italian herbs (fresh or dried) and Asian spices like soy sauce and ginger work great.
  • Roasted cabbage steaks. If the weather prevents you from grilling, or you don’t have a grill, you can make these in the oven. Prepare the wedges as directed and preheat your oven to 400℉ (205℃). Roast them for about 30 minutes, taking them out when they are crispy on the outside and fork tender. 
  • Get colorful! You can use this same recipe to grill red cabbage, which is beautifully colorful. One head of green and one of red looks absolutely gorgeous when garnished with bright green parsley and vibrant lemon wedges.
  • Smoked cabbage steaks. Take advantage of your pellet grill if it’s already going for something else. They’ll be ready in about 2-3 hours at 275℉/135℃.
  • Grilled cabbage coleslaw. Grill extra cabbage steaks, then chop them finely to ramp up your favorite coleslaw recipe.

Tips and Tricks

  • If you’re worried about the cabbage sticking to the grill grates, you can wrap the wedges in aluminum foil. That also helps retain moisture.
  • Don’t overcook the cabbage. Grilled cabbage is best when it still has some crunch to it.
  • Slice your cabbage into evenly-sized wedges so they all cook at the same time. 

Make-Ahead Instructions

Grilled cabbage steak wedges are best hot off the grill, but you can do the prep work a day or two before. Make the seasoning mix, cut the cabbage, and refrigerate them separately in airtight containers until grill day.

You can also freeze cooked grilled cabbage steak wedges for up to 3 months. Flash-freeze them on a baking sheet, not touching, before putting them in a freezer bag. To reheat, thaw them in the fridge and then heat them in a skillet over medium heat. The texture will be slightly different, but a little butter or oil in the skillet will revive the crispy edges a bit. 

Hearty grilled cabbage steaks topped with creamy and tangy remoulade sauce, garnished with chopped fresh herbs.

Serving and Storage Instructions

Serve grilled or baked cabbage steaks hot off the grill with all your favorite garnishes.

Refrigerate leftover grilled cabbage steaks in an airtight container for 3-5 days. Reheat them on the grill or on the stovetop over medium heat. Add a pat of butter or a little oil to the pan if you reheat them stovetop to crisp up the edges. 


Can I grill cabbage wedges on a gas or charcoal grill? 

Yes, you can grill cabbage wedges on both gas and charcoal grills. Just make sure to preheat the grill and adjust it to medium-high.

Is direct or indirect heat best for grilling cabbage? 

Use direct heat for grilling cabbage wedges. Place them over the flames or heat source for a nice char and flavor.

Can I add a sauce or glaze while grilling? 

Sure. You can brush the cabbage wedges with a sauce or glaze while grilling. Balsamic vinegar, honey mustard, or a simple vinaigrette can add flavor and caramelization. 💯

What to Serve With Grilled Cabbage Steak Wedges

These charred beauties go great with all kinds of proteins. Try them as a side for grilled flat iron steakgrilled pork belly, or grilled lamb lollipops. They also play well with other side dishes, such as grilled onions and grilled peppers.

More Scrumptious Vegetable Side Dishes to Try


Cabbage has never tasted better than this super easy recipe for weekend cookouts. If you’ve tried it already, let me know how it turned out! Drop your best grilling techniques and favorite garnishes in the comment box below. 😉

Hearty grilled cabbage steaks topped with creamy and tangy remoulade sauce, garnished with chopped fresh herbs.

Grilled Cabbage Steaks Recipe

Discover a delicious and healthy dish with our grilled cabbage steak recipe. Learn how to grill cabbage to perfection and serve it with a delightful remoulade sauce. A simple and flavorful dish that's perfect for any occasion.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Cabbage, grilled
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 124kcal
Author: imma


  • 1 2-2½ pound head of green cabbage, sliced into wedges vertically about ¾-1 inch thick
  • ¼ cup olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon thyme, minced
  • 1 teaspoon Creole seasoning
  • Salt and pepper to taste
  • fresh parsley, minced for garnish (optional)
  • lemon wedges (optional)
  • crumbled bacon (optional)


  • If you prefer slices instead of wedges, you can slice the cabbage crosswise into 1-inch slices.
  • If you’re worried about the cabbage sticking to the grill grates or prefer a more tender result, you can wrap the cabbage wedges in aluminum foil. This also helps retain moisture.
  • Do not overcook the cabbage. Grill cabbage is great when after cooking, it still has some crunch to it.
  • Feel free to experiment with different flavors.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1wedge | Calories: 124kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 582mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 6mg

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