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How to Make Grilled Cabbage Steaks

These Grilled Cabbage Steaks are super easy, quick, and flavorful and require only 4 ingredients! Serve with a cilantro lime avocado sauce, fresh herbs, dressing, or any way you like! Gluten free, dairy free, vegan, paleo, whole30, and low carb.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 1 medium head cabbage
  • oil for cooking
  • salt and pepper
Cilantro Lime Avocado Sauce
  • 1/2 cup loosely packed cilantro
  • 1/4 cup freshly squeezed lime juice about 3 small limes
  • 3 TBSP olive oil
  • 1/2 small ripe avocado pitted and fleshed
  • 1 clove garlic minced
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 1 tsp honey or agave syrup optional
  • 3-4 TBSP water to thin as desired

Instructions

    Cup of Yum
  1. Heat grill to medium-high heat.
  2. Remove the outer layer of the cabbage, slice in half with the core side down on the cutting board. You can trim off a little bit of bottom/core, just don't cut too far or the cabbage will fall apart when you slice.
  3. Slice the cabbage into about 1" thickness and use a pastry brush to lightly cover with olive oil. Sprinkle with a dash of salt and pepper, if you'd like.
  4. Carefully place the cabbage slices on the grill; cook about 5 minutes or so each side. Once the cabbage gets some color (char), and the outer leaves start to curl, the cabbage should be done. Carefully transfer grilled cabbage to dish and serve with sauce, if desired.
  5. To make sauce: add all ingredients except water to a blender; process until smooth. Add water to thin sauce as desired. Taste test for more salt, spice, or sweetness.

Notes

  • STORAGE - leftover grilled cabbage will keep in an airtight container in the fridge for up to 1 day.
  • REHEAT - place on a baking sheet lined with parchment paper and reheat in a 350 F oven until warm. Top with your desired toppings and enjoy!