If cabbage has never been the star of your dinner table, that’s about to change. These grilled cabbage steaks are smoky, tender, and topped with a luscious garlic aioli that’s lick-the-spoon good. Trust me, once you try this, you’ll never look at cabbage the same way again!
Why You’ll Love This Recipe
This recipe came to life one summer evening when I had half a cabbage sitting in the fridge and absolutely no desire to turn on the oven. A little olive oil, a grill pan, and a quick garlicky aioli later—voilà!—we had a winner that even my picky tween devoured.
- Simple ingredients, gourmet flavor
- Totally weeknight-friendly
- Perfect for vegans or as a side to grilled meats
- Crispy, caramelized edges and smoky flavor
- That garlic aioli? Next-level deliciousness
Ingredients Breakdown
Essentials
- 1 medium head green cabbage
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup mayonnaise (or vegan mayo)
- 2 garlic cloves, minced
- 1 tsp lemon juice
- ½ tsp Dijon mustard
Pro Tips
- Choose a firm, compact cabbage—it holds its shape beautifully on the grill.
- Don’t skip the Dijon in the aioli—it adds depth and a tiny tang that makes the sauce sing.
- If you like heat, add a pinch of smoked paprika or cayenne to the aioli!
Step-by-Step Instructions
- Remove any outer wilted leaves from the cabbage and trim the bottom stem (but keep it intact to hold the steaks together).
- Slice the cabbage into ¾- to 1-inch thick steaks, aiming for 4 to 5 slices per head.
- Brush both sides of the cabbage slices with olive oil and sprinkle with salt and pepper.
- Preheat your grill or grill pan over medium-high heat.
- Place the cabbage steaks directly onto the grill grates and cook for about 5–6 minutes per side, or until charred and tender.
- While the cabbage is grilling, whisk together the mayo, minced garlic, lemon juice, and Dijon mustard in a small bowl. Taste and adjust for seasoning.
- Remove cabbage from the grill and transfer to a serving platter.
- Drizzle or dollop the garlic aioli on top, or serve it on the side for dipping.
Chef’s Tips and Tricks
- Cut evenly-sized cabbage steaks for even cooking.
- Use a fish spatula or wide tongs to flip steaks—less risk of them falling apart.
- Don’t rush the grilling—those golden-charred edges are worth the time!
- This aioli keeps well in the fridge for up to 5 days—great for burgers or sandwiches too.
Recipe Variations and Serving Suggestions
- Top with crumbled feta or blue cheese for a tangy bite.
- Sprinkle chopped fresh herbs like parsley, dill, or chives after grilling.
- Serve as a side with grilled chicken, salmon, or veggie burgers.
- Swap the garlic aioli for a chipotle mayo or tahini drizzle for something different.
- Chop leftovers and toss them in a grain bowl or salad for lunch the next day.
FAQs
Can I make this in the oven instead?
Absolutely! Just roast the cabbage steaks at 425°F for about 25–30 minutes, flipping halfway through.
Is there a dairy-free option for the aioli?
You bet—just use a vegan mayo or even blended silken tofu as the base.
How do I store leftovers?
Keep grilled cabbage in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or air fryer for best texture.
Recipe Card
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Ingredients:
- 1 medium head green cabbage
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup mayonnaise (or vegan mayo)
- 2 garlic cloves, minced
- 1 tsp lemon juice
- ½ tsp Dijon mustard
Instructions:
- Slice cabbage into steaks and season with olive oil, salt, and pepper.
- Grill 5–6 minutes per side until tender and charred.
- Mix garlic aioli ingredients in a bowl.
- Serve grilled cabbage with aioli drizzled on top or on the side.
Nutrition: ~185 calories per serving
If you try this recipe, I’d absolutely love to hear how it turned out! Leave a comment below, post a pic and tag @thekitchensaid on Instagram, or share it with a friend. Let’s bring more joy (and cabbage!) to our dinner tables.
