Yes, you can (and should!) grill cabbage. It turns a bit sweet, picks up crispy blackened edges, and gets a slightly softened but still crunchy texture.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes 8 servings
- 1 head green, Savoy, or Napa cabbage
- Olive oil
- 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.