Whether or not this is a healthy grilled cabbage recipe is up for debate in our home. I say because it is a leafy green, its seasoned, and tastes great its healthy. My husband argues it has bacon bits so it’s unhealthy. The choice is yours, either way we both agree this was surprisingly good.
Having never grilled cabbage, I have been intrigued by the idea for a few months. However I wanted a really small cabbage to try it on just encase it wasn’t very good. Luckily I found one about the size of an average grapefruit and we tried it just recently.
I imagine this would be good baked, we used our indoor grill because everything tastes better grilled, and since it has no cover, it needed a good cleaning.
- Coconut Oil (any healthy oil will work)
- Bacon Bits
- Lemon Juice
- Worcestershire Sauce
- Black Pepper
- Aluminum Foil
The first thing you do is make up your marinade. Since no 2 heads of cabbage are the same size the amounts will vary. You need a wet mixture, otherwise your marinade won’t go far.
For a small cabbage I recommend 2 Tbsp Oil, 1 tsp lemon juice, 1 Tbsp of Worcestershire Sauce (we love this stuff), a dash of salt and pepper, and go easy on the bacon bits (otherwise they soak it up and your cabbage ends up dry).
Chop your cabbage head in quarters, with each piece going to the core. If you have a large head smaller pieces will cook faster and be tastier, so you may want to cut more.
Take a piece of aluminum foil (even if your using the oven) and lay it under the cabbage, drizzle your marinade on it and close the foil.
Then grill or bake these for 30 minutes or until done, they will cook a little after you take them off. I like my cabbage tender, if you like yours firmer you may prefer to take it off sooner.
On the grill I did get some burnt parts of the cabbage, I found these extra tasty.