Cabbage can be grilled to develop smoky, charred marks and caramelized flavor. Cabbage steaks should be cut with at least three-quarters-inch thickness so they hold together when flipped. If cutting into wedges, the stem should remain intact to anchor leaves and maintain structure. Preheat the grill to about 400°F, brush rounds with olive oil, and season generously with salt and pepper before grilling. Cook for roughly 5 to 8 minutes per side, checking for grill marks before flipping. Doneness shows as charred, crispy, blackened edges, and stems should be fork-tender. If charred but not tender, move to indirect heat and cook briefly with the lid closed.
"Size is important when it comes to cabbage steaks. So, you want to ensure that the rounds have at least a ¾-inch thickness to ensure that they won't fall apart when you flip them. If you're cutting the steaks into wedges, be sure to leave the stem intact as it'll anchor the leaves and uphold structural integrity. To cook the cabbage steaks, bring the grill to a hot 400 degrees Fahrenheit. Brush each round on all sides with olive oil and a generous helping of salt and pepper, then throw them onto the grill."
"The cabbage steaks should take around 5 to 8 minutes per side. It might take longer on the first side to create those signature grill marks, so check that they are present before carefully flipping the steaks with a pair of tongs. A telltale sign the cabbage steaks are done is the visual cue of charred, crispy, blackened edges. However, you can also do a tactile test by stabbing the stems with a fork or knife."
"If the stem is fork-tender, you know the much thinner leaves branching off of the stem are. If the steaks are nice and charred but lack tenderness, you can move them over to an indirect heat zone, close the lid of the grill, and let them cook off for another couple of minutes. The charring from the grill marks brings a smokiness to the naturally bitter notes of a cruciferous veg"
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