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.