Cabbage is an underrated vegetable. Thrust into the limelight for a short time during March, the brassica spends most of its time on the sidelines during the rest of the year incorporated in mayo-based salads or quickly sautéed with butter. It all ends today though because I am bringing green cabbage to the front and center by turning it into savory grilled steaks.

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Crispy and charred, these grilled cabbage steaks are the perfect side or main entree to add to your grilling recipe Rolodex. Super versatile, our gluten-free, paleo recipe contains only 5 ingredients that can be expanded upon depending on what you are craving or what is already in your pantry. Add some cumin and paprika for a spicy take or spoon on homemade ranch as a kid-friendly side. However you season it, you'll love how sweet and smoky the cabbage tastes after just a few short minutes on the grill.

How To Prepare Cabbage for the Grill

Lyndsay Cordell

Start by placing the cabbage on a cutting board and slicing a small piece of the root. You'll want to leave a small piece of the root attached, otherwise, the cabbage leaves will fall apart while cutting, and ultimately on the grill. Placing the cabbage on the cut root, so the cabbage is standing up, slice into 1-inch steaks. Brush both sides with olive oil and season with salt and pepper. I find that slicing and placing the cabbage on a sheet try is the best way to get every leaf seasoned and makes it easier to transfer to the grill.

Once the grill is preheated place the cabbage steaks onto the grates and grill until slightly charred, about 6 minutes. Flip using a grill spatula and cook until crispy, about 3-4 minutes. Some of the outer leaves may fall off, but just set them aside, making sure they don't fall in-between the grates.

Remove to a plate, squeeze on lemon juice and sprinkle with chopped parsley. Serve with grilled protein such as garlic grilled chicken thighs or serve as a main course with a side of quinoa and grilled squash.