Grilled cabbage steaks turn smoky at the edges and tender in the center in just 22 minutes. Lemon, garlic, herbs, and an optional tahini drizzle make this an easy vegetable side for a grill or grill pan.
For slices that hold together, keep part of the core attached and cut the cabbage 3/4 to 1 inch thick. Grill over medium-high heat for 5 to 6 minutes per side and flip only once.
Grilled Cabbage Steaks
- Total Time: 22
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Grilled Cabbage Steaks are perfect for Vegetarian Recipes and summer grilling. Makes 4 servings in 22 minutes with simple ingredients.
Ingredients
- 1 large green cabbage, outer leaves removed
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, finely grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- Lemon wedges, for serving
- 3 tablespoons tahini, optional
- 1 tablespoon lemon juice, optional
- 1 small garlic clove, grated, optional
- 2 to 3 tablespoons warm water, optional
- Pinch of salt, optional
Instructions
- Heat the grill to medium-high and oil the grates well.
- Slice the cabbage through the core into 3/4-inch to 1-inch steaks.
- Mix olive oil, lemon juice, garlic, smoked paprika, cumin, onion powder, salt, and black pepper.
- Brush both sides of each cabbage steak with the seasoned oil.
- Grill the cabbage steaks for 5 to 6 minutes per side.
- Flip carefully with a wide spatula or tongs until the edges are charred and the centers are tender.
- Whisk tahini, lemon juice, garlic, warm water, and salt until smooth if using the drizzle.
- Finish the cabbage with parsley, lemon wedges, and tahini drizzle.
Notes
- Fridge: Store cooked steaks in an airtight container for 3 days. Keep drizzle separate for best texture.
- Freezer: Freezing is not recommended because cabbage releases water after thawing and loses its grilled texture.
- Oven Reheat: Warm on a sheet pan at 375 degrees F for 8 minutes until the edges firm again.
- Microwave Reheat: Use short 45-second bursts only when speed matters, because the texture softens quickly.
- Air Fryer Reheat: Reheat at 350 degrees F for 5 minutes for the best leftover edge texture.
- Prep Time: 10
- Cook Time: 12
- Category: Vegetarian Recipes
- Method: Grilling
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 servings
- Calories: 165 calories
- Sugar: 7g
- Sodium: 465mg
- Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Grilled Cabbage Steaks, easy Vegetarian Recipes recipe, grilled cabbage, summer side dish
Why This Recipe Works
- Stays together: Thick slices cut through the core do not collapse on the grill.
- Good char: A hot, clean grate browns the leaves before the center becomes soft.
- Balanced flavor: Lemon brightens the smoky cabbage while tahini adds a creamy finish.
Before You Grill
Variations and Serving Ideas
For extra heat, add chili flakes to the seasoned oil. Replace parsley with dill or cilantro, use lime instead of lemon, or serve garlic yogurt sauce in place of tahini.
Serve the steaks with rice and chickpeas for a vegetarian meal, or pair them with grilled chicken, salmon, turkey burgers, tomato salad, or pasta salad.
Storage and Reheating
Find storage and reheating times in the recipe notes above.
Frequently Asked Questions
Can I use a grill pan?
Yes. Preheat it over medium-high heat, cook in batches, and avoid crowding so the cabbage browns instead of steaming.
How do I keep cabbage steaks from falling apart?
Keep the core attached, cut 3/4- to 1-inch slices, and flip once with a wide spatula rather than pinching the leaves with tongs.
Can I prepare them ahead?
Slice the cabbage and mix the drizzle one day ahead, but season and grill just before serving for the best char and texture.
What is the best way to reheat leftovers?
Use an oven, air fryer, or dry skillet. Add fresh lemon and tahini only after reheating so the edges stay firm.
More Easy Vegetarian Recipes
Recipe references
Storage and food-safety guidance follows FoodSafety.gov. Nutrition references use USDA FoodData Central.
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
