Grilled Cabbage Wedges Recipes

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.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
• Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

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.

Steps:

• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

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.