Time 50m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut cabbage into four wedges. Place each wedge on a piece of doubled heavy-duty aluminum foil. Spread cut sides with butter. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge. Wrap bacon around each wedge. Fold foil around cabbage, sealing each wedge tightly. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
Time 30m Yield 8 servings. Number Of Ingredients 5 Steps:
Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.
Time 40m Yield 8 Number Of Ingredients 6 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil grate. Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil. Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.
Time 20m Number Of Ingredients 7 Steps:
Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Remove the tough outer leaves of the cabbage. Cut it into 8 wedges (or more if the cabbage is large), leaving the stem intact. Place the wedges on a baking sheet. Rub both sides with 1 tablespoon of the olive oil. Sprinkle on 1/4 teaspoon kosher salt and fresh ground pepper on one side of the wedges, then flip them and sprinkle the remaining 1/4 teaspoon kosher salt on the other side. Place the cabbage directly on the grill grates. Grill 5 to 6 minutes per side (10 to 12 minutes total) until softened, turning once. In a small bowl, mix together the balsamic vinegar, the remaining 1 tablespoon olive oil, honey or maple syrup, and onion powder. Drizzle the mixture over the wedges and serve.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Preheat an outdoor grill for medium heat and lightly oil the grate. Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper. Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a grill for cooking over medium-high heat. Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve. Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook’s Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges. Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve. Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed. Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.
Time 25m Yield 6 servings Number Of Ingredients 12 Steps:
Prepare a grill or grill pan for high heat. Brush the flat sides of the cabbage wedges with 1 tablespoon of the olive oil and season with 1 teaspoon salt and a few grinds of black pepper. Grill on one flat side, flipping halfway through to the other flat side, until dark grill marks have formed and the outer layers are softened, about 8 minutes. Transfer to a serving platter. Brush the bread with 1 tablespoon olive oil and season with 1/2 teaspoon salt and a few grinds of black pepper. Grill the bread sliced-side down until grill marks form and the bread is toasted, 2 to 3 minutes. Let cool slightly, then tear into roughly 1/2-inch pieces. Meanwhile, add the tahini, capers, tamari, agave, 2 tablespoons olive oil, half of the lemon zest and juice, 3 tablespoons water and a generous amount of black pepper to a medium bowl. Grate in 3 cloves of the garlic and whisk until well combined. Grate the remaining clove of garlic into a medium bowl. Stir in the parsley, red pepper flakes, remaining lemon zest and juice and remaining 3 tablespoons olive oil. Drizzle the cabbage with the dressing, top with the croutons and parsley mixture and serve immediately.
Time 50m Yield 4 servings. Number Of Ingredients 7 Steps:
Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.
More about “grilled cabbage wedges recipes”
Time 30m Yield 6-8 Wedges, 6-8 serving(s) Number Of Ingredients 12 Steps:
Vinaigrette – Make Ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving. Bacon – I also make this ahead to save some time. Simply add the chopped bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator. Cabbage – First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6-8 wedges per head (depends on the size). Melt the butter, I did mine in a small glass in the microwave. Brush the cut sides of the cabbage with the melted butter and season well with salt and pepper. Grill – This can be done on a charcoal, gas or even an inside grill. Grill each side approximately 5 minutes. You want a bit of a char, but not too long; you want the cabbage to still be a bit crispy. Serve – Top each cabbage wedge with the onion vinaigrette and bacon bits. This is absolutely delish! ENJOY!
