First, Happy St. Patrick’s Day!
No, I am not sharing a recipe for corned beef and cabbage (CB&C), I am pretty sure there will be plenty of that to go around today in the blog-o-sphere of food. And I am pretty sure those sites have a heck of a lot more experience then me, making CB&C, since I confess I have never eaten nor made it. GASP!
What I am sharing is my continued love for the under-rated and under-appreciated cabbage.
More specifically, my grilled cabbage “steak”. Why call it “steak”? Because it’s cut like a steak, and it’s thick, chunky, smokey and just slightly charred … like a steak.
There is even, just like you might have on a grilled steak, a very simple glaze that deepens and brings out the cabbage’s natural sweetness.
Come on … show your love for the cabbage, fire up the grill and make yourself a cabbage steak.
Serves 4 – 8
Fire up your grill to high heat (gas or charcoal – your choice)
To cut and prepare the cabbage steaks:
1 head of cabbage
Salt – Kosher or give pink Himalayan salt a try, it’s pretty cool
Olive or grapeseed oil
- Slice the cabbage in half, then quarters then eighth. (DO NOT REMOVE THE CORE this is what keeps it together) You should have nice thick “steaks” now. Right? I’ll assume you’ve nodded in agreement.
- Oil each side generously
- Salt and pepper each side, generously
3 tablespoons of brown sugar
2 tablespoons butter
2 pinches of salt
1 or 2 pinches of cayenne (optional – you can use more cayenne if you want)
- In a small sauce pan, over medium low heat, add brown sugar and butter.
- Allow to melt and stir.
- Cook until sugar is completely dissolved and incorporated into butter, stirring often.
- Add salt and cayenne (if using). Cook and stir for 30 second. Turn off heat.
- Place the oiled cabbage steaks on the hot grates of your grill, leaving space in between, do not crowd.
- Brush the top side with glaze. Cover, grill 3-5 minutes.
- Turn over with a large spatula. Brush the top side with glaze. Cover, grill 3-5 minutes.
- Turn over again, Cover, grill for one minute.
Serve with any grilled protein or make it a vegetarian meal and just grill other vegetables too. Don’t forget the beer! ENJOY!
**Notes: Because all grills are different and only you can know your grill’s hot and cold spots, be sure to check it during the cooking time, so you don’t end up with a big inedible heap of cabbage.