Cabbage Steak is a delicious dish the whole family will love! Made with a few simple ingredients, they’re grilled up to perfection on the BBQ and can be a hearty made dish or the perfect Vegan side!
Yeah, that’s right! Fire up the barbecue because we’ve got some cabbage steaks in town. They’re crispy and browned on the outer edges and soft and tender in the middle. Eat ‘em as a hearty and filling main course or as a quick and easy side dish to all your favourite meals. These Cabbage Steaks only require a few simple ingredients to make and come out perfect every single time. They’ve been a family favourite of ours for decades and I think they just might quickly become a favourite for your family, too!
Nostalgia. The feeling I get when I place an aluminum foil wrapped cabbage steak on the grill. I know how weird that probably sounds. How can something as simple as a cabbage steak bring feelings of nostalgia?! Well, let me explain!
These cabbage steaks bring me back to my childhood when my dad would be outside BBQing up some hamburgers. Or hot dogs. Or sausages. And cabbage steaks! It was one of the Lagana Family signatures – A good old classic cabbage steak grilled to perfection on our backyard BBQ. A side dish we would be sure to have at least once every Summer. One we all always craved and loved.
Now that I’m all moved out and have been living away from my parents for a prettttty long time now, I get the desire to make a Lagana family signature dish every now and then. Hence, the Lagana Family Cooking Series. Sometimes it’s Rapini, other times it’s my Mama’s famous Chili. And this time, i craved a tender but simple cabbage steak on the BBQ, just how my parents used to make them.
And YES, folks, they’re as easy, tender and delicious as I remember them! These Cabbage Steaks are hearty enough to be the main event (helllllo Meatless Monday!) or easy enough to whip up as a side dish everyone will love. They’re great for Summer picnics or gatherings and will always have a place at any BBQ. At least in my family 😉
Who knew it could be Green Cabbage that could rightfully steal the show?!
WHAT YOU’LL NEED TO MAKE THE PERFECT CABBAGE STEAK
You really don’t need much for these perfect Cabbage Steaks. Let’s talk about the ingredients in a little bit more detail down below:
- Cabbage: We’re talking Green Cabbage here, people. I mean, ain’t nobody stopping you if you wanted to try it with Red Cabbage instead (I’ve never done it this way so let me know how it goes in the comments below if you try it!). Get a nice size head for nice size steaks. Pull off the first few outer leaves before slicing, if necessary. No need to core. Actually, don’t core. The core is what helps the cabbage steaks stay together therefore, we need it. PRO TIP: Create a flat surface for the cabbage for easy slicing. Do this by slicing off a tiny bit of the stem so it can lay flush on a flat surface.
- Olive Oil: As always, good quality and extra virgin is best here. It adds flavour and helps the cabbage caramelize as it cooks. Also helps any seasoning stick to the cabbage and keeps the cabbage steaks from drying out. If you desire, you can use avocado oil or another neutral tasting oil instead.
- Salt and Pepper: And just like my parents used to do, I chose to keep it simple with some fresh cracked salt and pepper. However, feel free to add some other seasonings if you desire. Garlic powder, chili flakes or fresh thyme are good options.
- Aluminum Foil: For individually wrapping the cabbage steaks. Helps to trap in the steam as they cook on the grill resulting in perfectly tender pieces of cabbage. Also, since the cabbage is wrapped in aluminum foil and never actually comes into contact with the grill itself, the use of aluminum foil helps to prevent the cabbage from burning or browning too quickly. However, don’t get me wrong, those charred and browned outer edges are arguably the. BEST. part!!!
HOW TO MAKE CABBAGE STEAK ON THE GRILL (KEY TIPS)
- Use a sharp knife and be careful when slicing the cabbage into steaks. It can be a bit tricky so make sure you’re starting on a firm, flat surface.
- If your cabbage doesn’t stand up right, cut a tiny bit off the bottom of the core/stem to create a flat surface making it easier to slice. However, be careful not to trim off too much as the stem and core are needed to keep the cabbage together.
- Try (your hardest) to slice the cabbage steaks into as even thickness as possible. This will ensure they all cook in similar times. You should get about 5-6 steaks per head of cabbage.
- Be generous with the oil and seasonings especially if you’re just using salt and pepper. Don’t be shy, we don’t want bland cauliflower steaks! Use a basting brush or your hands to rub the seasonings and oil into the cabbage. Don’t forget to season both sides! Also don’t be afraid to hit the cabbage steaks up with some extra salt and pepper after they’re done grilling.
- Make sure each individual cabbage steak is wrapped in aluminum foil with no cabbage showing. The foil plays an important role in the tenderness of the cabbage steak as it traps the steam in as it grills.
- Don’t have the grill too hot. Therefore, medium heat works best here. The cabbage steaks will still burn through the foil if the grill is too hot beneath them.
- Flip them at least once during grilling to ensure even cooking on both sides.
- If some of your cabbage steaks are smaller than the others (inevitably the two end pieces) remove them from the heat before the others to ensure they don’t burn. Cooking time varies depending on the hotness of the grill and the thickness of the cabbage steaks. Just keep a close eye to ensure nothing burns.
- Use a fork to check for doneness and tenderness before taking the cabbage steaks off the grill.
- Be careful when you’re opening up the aluminum foil packets after the cabbage comes off the grill! They will be very hot so just be mindful that a lot of steam will escape as soon as you open the foil.
FREQUENTLY ASKED QUESTIONS
Any uneaten cabbage steaks can be kept right in the aluminum foil they were cooked in and stored in the fridge for up to four days. To reheat, simply pop them back on the grill for a few minutes per side or until heated through. Alternatively, remove the foil and reheat them in a hot oven or microwave.
The best part about this Cabbage Steak Recipe is that they can be served up as either a satisfying main dish or as an easy and flavourful side dish. If you’re going to be eating these cabbage steaks as a main dish, I recommend serving them up with any type of salad (try this Garden Tomato Salad or this Broccoli Salad with Bacon), a potato dish of some sort (try these Air Fryer French Fries or these Greek Style Roasted Potatoes) or some other veggies because you can never have enough…am I right?! (Try this Oven Roasted Broccoli or Cauliflower).
If you’re going to be eating these cabbage steaks as a side dish, I recommend serving them up with something else you’re grilling. I mean, the BBQ is on anyway, you know what I’m saying? This Simple Grilled Chicken, these Zucchini Turkey Burgers or these Pork Souvlaki Skewers are good options.
Sure you can! Follow the directions for preparing the cabbage but instead of wrapping each individual piece in aluminum foil like you would if you were grilling them, arrange them in a single layer on a parchment or foil lined baking sheet. Be careful to ensure they’re not touching and have enough space between each other to breathe or else they won’t caramelize or crisp around the edges. Dress them the same way – with Olive Oil, Salt and Pepper (or any other seasonings you might desire) and pop them in a 400° oven for 30-35 minutes. They are done when they can easily be pierced with a fork (tender) and are crispy all around the outer edges. No need to flip during roasting.
CABBAGE STEAK (ON THE GRILL)
Eat 'em as a side dish or a main, these Cabbage Steaks are versatile, tender and plain and simply delicious.
- 1 head Green Cabbage
- Extra Virgin Olive Oil, for brushing
- Salt and Pepper, to taste
- Preheat BBQ or grill to medium heat.
- Remove the outer leaves of the cabbage, if necessary and, if your cabbage doesn't stand up right, trim a tiny bit off the stem. However, the core and stem are needed to help the cabbage stay together so be careful not to trim off too much.
- Using a sharp knife, carefully slice the cabbage into 3/4-1 inch thick pieces.
- Place the cabbage steaks on individual pieces of aluminum foil big enough to enclose each one. Drizzle with olive oil.
- Sprinkle generously with salt and pepper. Oil and season the other side. Use a basting brush or your hands to massage the oil and seasonings into the cabbage steak.
- Wrap each cabbage steak up in the foil.
- Transfer to the hot grill.
- Grill 8-10 minutes per side* or until the cabbage steaks are fork tender and the edges are browned and crisp (check by piercing a fork through or slightly opening up 1 packet). If you find your grill too hot, keep rotating the cabbage steaks around to ensure they don't burn. Season with more salt and pepper before serving, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 99mgCarbohydrates: 17gFiber: 6gSugar: 9gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
LOOKING FOR MORE SATISFYING VEGETARIAN MEALS? HERE ARE SOME GOOOOOD ONES:
FRESH VEGGIE SPRING ROLLS WITH HOMEMADE PEANUT SAUCE
VEGAN MAC AND CHEESE BAKED WITH BROCCOLI
AIR FRYER CHICKPEA PATTIES WITH VEGAN MUSHROOM GRAVY