Grilled Cabbage Wedges

5 from 1 vote

This recipe turns plain white cabbage into the most hearty and buttery grilled cabbage wedges, which make a great vegan side dish for your summer BBQs.

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Prep Time: 10

Grilling Time: 10

Total Time: 20

Servings:

Author: Eloïse

Ingredients

▢ 1 small white cabbage sometimes called green cabbage
▢ 4 tablespoons plant-based butter divided
▢ 1 pinch of sea salt
▢ Fresh cracked black pepper
▢ Fresh lemon zest optional

Instructions

Prepare the cabbage. Wash the cabbage and remove the outer leaves. Cut the cabbage in half through the stem. Place it cut side down and cut onto the cutting board and cut it into 4 or 6 wedges. Make sure to always cut through the stem to keep the leaves together.
Season. Melt the plant-based butter. Save half of it for later. Brush it onto the cabbage wedges with a silicone brush. Sprinkle with sea salt.
Preheat the grill to 450-500°F (230-260°C) with the griddle insert if you have one.
Grill. Place the cabbage wedges on the griddle of your grill or on an aluminum foil tray to prevent the leaves from falling through the grates and being in direct contact with the flame. Keep the burners underneath at medium-high heat and close the lid. Cook for 5 minutes until nicely charred. Flip the wedges with a spatula and grill for another 5 minutes or until tender. Try to keep the grill between 400°F and 475°F (200-250°C) the whole time.
Serve. Remove the wedges from the grill and transfer them to a serving platter. Brush with the remaining melted plant-based butter and add cracked black pepper on top. Add freshly grated lemon zest (optional) and another sprinkle of salt if needed.

Notes

Great with vegan Caesar dressing.

Nutrition

Equipment

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