Most Americans (90% to be exact) struggle to eat the recommended servings of fruits and vegetables each day. Barriers to F&V consumption include picky eating, lack of time, and lack of ideas. I solve all three with this recipe. The grilled cabbage turns out sweet every time. It’s easy to make, and it’s a cool new way to prepare cabbage beyond cole slaw. I hope you get a chance to try it!
Ingredients
- 1 green cabbage
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- ¼ small red or yellow onion, peeled and thinly sliced
- 1 teaspoon chopped fresh rosemary or thyme, optional
Instructions
- Preheat the grill to medium heat.
- Place the cabbage on a cutting board and carefully cut in half. Keep the core and stem intact. Cut each cabbage half into 4 wedges for a total of 8 wedges.
- Place 4 of the wedges on a large piece of aluminum foil (large enough to wrap around the wedges). Place the remaining 4 wedges on another large piece of foil.
- Meanwhile, combine the olive oil and garlic in a small bowl. Stir to combine. Use a pastry brush to coat all sides of each wedge with the oil mixture. (Don’t be afraid to get your hands a bit messy here.) Sprinkle each wedge with kosher salt and pepper, and top with the onion slivers and rosemary, as desired.
- Seal each packet with the foil. Cut two more large pieces of aluminum foil and wrap each packet with a second layer of foil.
- Place on the grill and close the lid. Grill until the bottoms caramelize and the cabbage is fork tender, 25 to 28 minutes. (Open carefully.)