On a real grill or griddle, or in a grill pan or cast iron pan, these cabbage wedges get a bit tender with a touch of flavorful char.
These cabbage wedges are easy to make, reheat nicely, and, while they’re delicious on their own, they also serve well as a platform for all kinds of sauces, from brown butter to blue cheese dressing—scroll down for ideas. You can make these on a “real” grill outside when the weather is nice enough, but they turn out just fine in a grill pan, on a griddle, or even in a cast iron pan. The only key is a hot surface and not moving the cabbage as it cooks.
- 1 head green cabbage
- 2 tablespoons melted butter or vegetable oil
- Salt to taste
- Heat a grill, grill pan, griddle, or cast iron pan until hot. While it heats, prepare the cabbage: remove and discard any damaged exterior leave, trim the stem end but don’t cut out the core, and cut the cabbage into 8 even wedges, making sure each gets a section of the core to help hold it together. If you end up with a wedge without enough core to hold it together, use a metal skewer to hold it together.
- Brush the cabbage wedges on both cut sides with the butter or oil and sprinkle with salt. Set the wedges, cut-side down, on the hot surface and cook, without moving, until a char forms and the tender gets a bit tender, about 10 minutes. Turn the wedges so the other cut side is down and cook until that side is also charred, about 10 more minutes.
- Serve hot or warm.