cooked cabbage in white bowl

Cabbage may have a claim to being the most underrated of vegetables. Even the lowly Brussels sprout has gotten a glammed-up foodie makeover lately, adopted by the "bitter is better" brigade, but poor old cabbage has yet to be fully y. celebrated as the superfood it is, despite being full of healthy vitamins and minerals. Just one cup of the stuff, according to Healthline, contains 54% and 85% of the recommended daily intakes of Vitamins C and K, respectively. It’s also high in fiber, B6, and folate.

Recipe developer Sher Castellano praises cabbage as being "incredibly versatile, affordable, and abundant almost year round." In this recipe, she’s giving it its due by cooking it in a way that doesn’t involve boiling it to death. Instead, she’s cooking it on the grill, something she describes as "pretty unexpected," giving the veggie "loads of earthiness." Those charred leaves go great with an herby and slightly acidic chimichurri, which she also walks us through.

Gather the ingredients for grilled cabbage

chimichurri ingredients with cabbage

For the grilled cabbage, you’ll need (duh) a cabbage. Castellano also likes to serve this dish with chimichurri, so you’ll need some stuff for that, as well: garlic, fresh parsley and oregano, crushed red pepper, salt, pepper, vinegar, and olive oil. While Castellano likes to use cider vinegar here, "any translucent vinegar works," Castellano assures, so red or white wine vinegar would both be okay.

Make the chimichurri

chimichurri in white bowl

Before you dive in, you should probably preheat the grill. So go ahead and set it to medium-high.

Now combine the garlic, parsley, vinegar, oregano, crushed red pepper, salt, and pepper in a blender or food processor to make the chimichurri; you should be left with a coarse purée. Stir in the olive oil, then let the chimichurri sit for at least 15 minutes. As Castellano explains, "letting the chimichurri rest before using allows the flavors to meld together." She also recommends that this condiment be served at room temperature.

Prep the cabbage

cabbage wedges in pan

Cut the whole cabbage in half from top to bottom. Now cut each half into 4 wedges, but be sure that as you cut, you keep the core intact so that the wedges maintain their shape and don’t fall apart. As a final step, brush on a tiny bit of oil on the cabbage wedges, then sprinkle each with salt.

Cook the cabbage

cabbage wedges on grill

Put the cabbage on the grill, then close the lid. Cook the cabbage wedges for 7 minutes, then turn them over and cook for another 8 minutes. When the cabbage is done, Castellano says it will be tender inside and somewhat charred outside.

Castellano advises serving the cabbage warm, either in these wedges or chopped up. As for the chimichurri, drizzle this over the top of the cabbage and serve immediately.

Cabbage is taken to the next level when grilled, leaving you with charred edges and a tender inside. An herby chimichurri makes a perfect accompaniment.

  • 3 cloves garlic
  • ½ cup fresh parsley, roughly chopped
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh oregano
  • 1 teaspoon crushed red pepper
  • ½ teaspoon fine sea salt, plus more for seasoning
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil, plus more for brushing
  • 1 head green cabbage
  1. Preheat the grill to medium-high.
  2. Purée the garlic, parsley, vinegar, oregano, crushed red pepper, salt, and pepper in a food processor.
  3. Stir the olive oil into the parsley mixture and allow it to rest for at least 15 minutes.
  4. Meanwhile, slice the cabbage in half from top to the bottom, then cut each half into 4 wedges, keeping the core intact.
  5. Brush the cabbage with extra olive oil and sprinkle with salt to taste.
  6. Put the cabbage on the grill and close the cover.
  7. Grill the cabbage for 7 minutes, then flip and grill for another 8 minutes or until tender on the inside and lightly charred on the outside.
  8. Serve the cabbage warm, either in wedges or chopped, and drizzled with chimichurri.