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Grilled Cabbage

Yes, you can (and should!) grill cabbage. It gets a bit sweet, with crispy blackened edges and a slightly softened but still crunchy texture.


  • 1 head green, Savoy, or Napa cabbage
  • Olive oil
  • Salt


  • Heat a grill to high heat. Meanwhile, trim cabbage and cut into 8 wedges, being careful to keep a bit of the core in each cabbage wedge so it holds together somewhat.
  • Skewer each cabbage wedge onto a grill-proof skewer. Brush cabbage wedges lightly with olive oil and sprinkle with salt.
  • Place skewered cabbage wedges on a hot grill and cook until the edges or blackened and crispy and center of the cabbage wedges are warm, turning to color all sides, 10 to 15 minutes.
  • Serve hot, warm, or at room temperature. You can serve the grilled cabbage as wedges or remove it from the skewers and chop before serving.
  • Makes 8 servings Grilled Cabbage.