Discover the simple yet delicious technique of grilling cabbage in foil, perfect for enhancing flavors and creating a scrumptious side dish.
Are you tired of the same old boiled or steamed cabbage? It’s time to switch things up and take your cabbage game to the next level by grilling it in foil! Grilled cabbage is a delicious and healthy addition to any meal, and wrapping it in foil makes for an easy cleanup. Plus, the smoky flavor from the grill adds an extra layer of depth to this already versatile vegetable.
In this article, we’ll show you step-by-step how to grill cabbage in foil like a pro. Get ready for a new favorite summer side dish!
Choosing the Cabbage
When it comes to grilling cabbage, choosing the right one is key. You want a cabbage that’s fresh and firm with crisp leaves.
Look for cabbages that are heavy for their size and have tightly packed leaves without any blemishes or discoloration.
While green cabbage is the most common variety used in grilling, you can also experiment with other types such as red or savoy cabbage. Red cabbage has a slightly sweeter taste than green, while savoy has more delicate leaves.
It’s important to note that larger cabbages may take longer to cook on the grill and may require additional seasoning compared to smaller ones. So choose your size accordingly based on how much time you have available and what flavors you’re looking for.
Preparing the Cabbage
Start by removing any damaged or wilted outer leaves and rinsing the cabbage under cold water. Pat dry with a paper towel.
Next, cut off the stem at the bottom of the head of cabbage so that it sits flat on your cutting board. Then, using a sharp knife, carefully slice down through the center of the cabbage from top to bottom.
If you’re making smaller wedges for easier grilling and serving, cut each half into quarters or eighths depending on how large your original head was.
Cut the Cabbage
Begin by removing any damaged outer leaves and cutting off the stem at the bottom of the head. Then, slice your cabbage in half from top to bottom through its core.
Next, lay each half flat on a cutting board and slice them again in half lengthwise so that you end up with four quarters. If your cabbage is particularly large or if you prefer smaller portions, feel free to cut each quarter in half again.
When slicing your cabbage into wedges for grilling, be sure not to make them too thin as they may fall apart during cooking. Aim for wedges that are about 1 inch thick so they hold their shape while still being tender enough when grilled.
Prepare the Cabbage Wedges for Grilling
Start by removing any damaged or wilted outer leaves and give the cabbage a good rinse under cold water. Next, cut off the stem end of the cabbage and slice it into wedges about 1 inch thick.
You can also leave some of the core intact to help hold each wedge together while grilling.
To make sure your grilled cabbage cooks evenly, try to keep each wedge roughly equal in size. If necessary, trim down larger wedges so they match their smaller counterparts.
Once you’ve sliced your cabbage into wedges, pat them dry with paper towels before seasoning them with salt and pepper or any other desired seasonings.
Gathering the Ingredients
Luckily, grilling cabbage in foil requires only a few simple ingredients that are likely already in your kitchen. First and foremost, you’ll need a head of fresh green or red cabbage – whichever variety you prefer.
Make sure the head is firm and free from any blemishes or soft spots.
Next up is olive oil – this will help keep the cabbage moist while on the grill and prevent it from sticking to the foil pouches. You’ll also need salt and pepper for seasoning purposes; feel free to add additional spices if desired.
Lastly, grab some aluminum foil sheets large enough to wrap around each wedge of cabbage comfortably without tearing apart during cooking.
Ingredients Needed to Make Grilled Cabbage
First and foremost, of course, is the cabbage itself. Choose a fresh head of green or red cabbage that feels heavy for its size and has crisp leaves without any blemishes or discoloration.
In addition to the cabbage, you’ll need some olive oil to help keep it moist while grilling. Salt and pepper are also essential for seasoning your grilled cabbage wedges to perfection.
If you want to add extra flavorings beyond salt and pepper, consider using garlic powder or minced garlic cloves along with some dried herbs like thyme or rosemary. You can also experiment with different spices such as cumin or paprika depending on your personal taste preferences.
Making the Foil Pouches
This step is crucial for ensuring that your grilled cabbage cooks evenly and stays moist throughout the grilling process.
To make a foil pouch, start by tearing off a large piece of aluminum foil (about 12 inches long). Place one or two wedges of seasoned cabbage in the center of the foil.
Then, bring up both sides of the foil so they meet at the top. Fold over twice to seal each end tightly.
Next, fold up both ends towards each other until they are touching above where you placed your cabbage wedge(s). Roll down tightly until it reaches just above where you placed your food on top.
Repeat this process with all remaining pieces of seasoned cabbage until all are wrapped securely in their own individual packets.
Seasoning the Cabbage
Seasoning the cabbage is an essential step in creating a delicious grilled dish. You can keep it simple with just salt and pepper or get creative with different herbs and spices.
One popular seasoning option is garlic powder, which adds a savory kick to the dish. Another great addition is smoked paprika, which complements the smoky flavor from grilling perfectly.
If you’re feeling adventurous, try adding some balsamic vinegar for a tangy twist or honey for sweetness. Don’t be afraid to experiment with different seasonings until you find your perfect combination!
To season the cabbage evenly, sprinkle your desired seasoning over each wedge before wrapping them in foil pouches.
Adding Additional Flavors
While grilled cabbage is delicious on its own, adding a few extra ingredients can take it from good to great. One simple way to enhance the flavor of your grilled cabbage is by brushing each wedge with olive oil and sprinkling with salt and pepper before grilling.
You can also experiment with different seasonings such as garlic powder or paprika for an added kick.
If you’re feeling adventurous, try adding other vegetables like sliced onions or bell peppers into the foil pouches along with the cabbage wedges for a tasty medley of flavors. Another option is drizzling balsamic vinegar over the top of each wedge before wrapping them in foil – this adds a tangy sweetness that pairs perfectly with smoky charred edges.
Preheating the Grill
Preheating ensures that the grill is hot enough to cook the cabbage properly and evenly. It also helps prevent sticking and makes for easier cleanup.
To preheat your grill, turn all burners on high heat and close the lid. Allow it to heat up for about 10-15 minutes until it reaches a temperature of around 400°F (204°C).
This will give you a good starting point for cooking most vegetables, including cabbage.
While waiting for the grill to heat up, prepare your foil pouches with seasoned cabbage wedges ready-to-go so that they can be placed on the hot grates as soon as possible after preheating is complete.
Grilling Time and Temperature
Preheat your grill on medium-high heat for about 10 minutes before placing the foil pouches on it. The ideal temperature for grilling cabbage is between 350°F-400°F (175°C-200°C).
This will ensure that the cabbage cooks evenly without burning or becoming too soft.
When grilling, timing is everything! Depending on how thick your wedges are, they should take around 15-20 minutes to cook through completely. Be sure to flip them over halfway through cooking so that both sides get an even amount of heat exposure.
To check if they’re done, use a fork or knife and poke into one of the thicker parts of the wedge; if it goes in easily with little resistance then you know they’re cooked all way through.
Grill the Cabbage
Once heated, place the foil pouches on the grates and close the lid. Grill for about 15-20 minutes or until tender.
It’s important to check on them occasionally and rotate them if necessary for even cooking. You can also add additional seasoning or flavors at this point if desired.
Once done, carefully remove from heat with tongs as they will be hot! Open up each packet carefully as steam may escape. The result should be perfectly grilled cabbage wedges ready to serve!
Grilled cabbage is a great side dish option that pairs well with many different meals such as grilled chicken or steak. It adds a unique flavor profile while still being healthy and low in calories.
Checking for Doneness
The easiest way to do this is by inserting a fork or knife into the thickest part of the cabbage wedge. If it slides in easily and feels tender, then your grilled cabbage is ready! However, if there’s still some resistance when you poke it with a utensil, then give it another few minutes on the grill until fully cooked.
It’s also worth noting that grilling times may vary depending on factors such as heat intensity and thickness of the wedges. So be sure to keep an eye on your cabbage while grilling and adjust cooking time accordingly.
Here are some serving suggestions to get you started:
- Serve alongside grilled chicken or steak for a healthy and flavorful meal.
- Top with crumbled bacon and blue cheese for an indulgent twist on classic coleslaw.
- Drizzle with balsamic glaze or honey mustard dressing for added sweetness.
- Chop the grilled cabbage into smaller pieces and use as a topping on tacos or sandwiches.
No matter how you choose to serve your grilled cabbage, be sure to enjoy its delicious smoky flavor.
You can simply place the foil pouches on a platter and let everyone help themselves or transfer the wedges onto individual plates. For an extra touch of flavor, you can sprinkle some fresh herbs like parsley or cilantro over the top before serving.
Grilled cabbage also works well as part of a salad. Simply chop up some grilled wedges into bite-sized pieces and toss them with your favorite greens, nuts, seeds, and dressing for a delicious summer salad.
Another way to enjoy grilled cabbage is by using it as a base for tacos or sandwiches. The smoky flavor adds depth to any filling you choose while providing an extra crunch that complements soft fillings like pulled pork perfectly.
Don’t worry; they can be stored for later use! To store leftover grilled cabbage, let it cool down first before transferring it into an airtight container or resealable bag. You can keep the leftovers in the fridge for up to three days.
When reheating your leftover grilled cabbage, make sure not to overcook it as this will cause the texture and flavor of the dish to change. Instead, gently heat up your leftovers on low heat until they are warmed through.
Grilled cabbage is a versatile ingredient that can be used in many dishes such as salads or sandwiches.
How to Store Leftovers
To keep the grilled cabbage fresh and flavorful for as long as possible, transfer it into an airtight container or wrap tightly in plastic wrap. Store the leftover grilled cabbage in the refrigerator for up to three days.
When reheating, be sure not to overcook the already-grilled vegetable. Simply place it on a baking sheet and reheat in a preheated oven at 350°F (175°C) until heated through.
Grilled cabbage is such an easy dish that can be made ahead of time and stored for later use.
Luckily, reheating grilled cabbage is a breeze! Simply wrap the leftover wedges in foil and place them on the grill over medium heat for 5-10 minutes or until heated through. Alternatively, you can reheat them in the oven at 350°F for about 15 minutes or until warmed up.
Be sure to keep an eye on them so they don’t dry out or burn. Once they’re hot and ready to go, serve alongside your favorite main dish for a delicious and healthy meal that’s quick and easy to prepare!
Reheating Grilled Cabbage
Fortunately, reheating grilled cabbage is a breeze! Simply wrap the leftover cabbage in foil and place it on the grill over medium heat for 5-10 minutes until heated through. Alternatively, you can reheat it in the oven at 350°F for about 15 minutes or until hot.
Be sure to keep an eye on it so that it doesn’t dry out or burn.
It’s important to note that reheated grilled cabbage may not be as crispy as when freshly cooked but will still retain its flavor and nutritional value.
Cabbage is a cruciferous vegetable that contains high levels of vitamins, minerals, and antioxidants. It’s low in calories and high in fiber, making it an excellent addition to any diet.
Grilling the cabbage helps retain its nutrients while adding a smoky flavor that makes it even more enjoyable to eat.
Studies have shown that consuming cruciferous vegetables like cabbage can help reduce the risk of certain types of cancer due to their anti-inflammatory properties and ability to detoxify harmful substances from the body. Eating grilled cabbage may aid digestion due to its fiber content.
So next time you fire up your grill for some summertime cooking, consider grilling some healthy and tasty cabbage alongside your main dish!
Should cabbage be cooked over high heat?
Yes, cabbage should be cooked over high heat to achieve crispy edges and a tender interior without becoming mushy or steamed.
How long do you soak cabbage before cooking?
Soak cabbage in saltwater or vinegar for about 15 minutes before cooking to remove insects, and then rinse it thoroughly in cold running water.
What is the ideal temperature for grilling cabbage in foil?
The ideal temperature for grilling cabbage in foil is 400°F (204°C).
Which seasonings and herbs best complement grilled cabbage in foil?
Seasonings and herbs that best complement grilled cabbage in foil include garlic powder, onion powder, paprika, salt, pepper, thyme, and parsley.
Can different varieties of cabbage be used for grilling in foil, and do they require any adjustments in cooking time?
Yes, different varieties of cabbage can be used for grilling in foil, but they may require adjustments in cooking time depending on their size and density.