12 Delicious Summer Grilled Cabbage Recipes

Just when you thought grilling season couldn’t get any better, we’re here to surprise you with 12 delicious summer grilled cabbage recipes that will transform your backyard BBQs. Perfect for those warm evenings when you crave something light yet satisfying, these recipes are a must-try for any home cook looking to add a twist to their seasonal favorites. Keep reading to discover how cabbage can steal the show at your next cookout!

Grilled Cabbage with Spicy Lime Dressing

First off, let me tell you, grilled cabbage is a game-changer. I stumbled upon this recipe during a summer BBQ at a friend’s place, and it was love at first bite. The spicy lime dressing adds a zesty kick that perfectly complements the smoky char of the cabbage.

Ingredients

• 1 medium head of cabbage (look for firm, heavy heads)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 limes, juiced (about 1/4 cup)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 garlic clove, minced (fresh is best)
• 2 tbsp chopped cilantro (optional for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the cabbage into 1-inch thick slices, keeping the core intact to hold the slices together.
3. Brush both sides of the cabbage slices with olive oil and season with salt and black pepper.
4. Place the cabbage on the grill. Cook for 5 minutes on each side, or until you see nice grill marks and the edges start to crisp.
5. While the cabbage grills, whisk together lime juice, honey, red pepper flakes, and minced garlic in a small bowl to make the dressing.
6. Once the cabbage is grilled, transfer it to a serving plate. Drizzle the spicy lime dressing over the top while it’s still warm.
7. Garnish with chopped cilantro if desired.

Zesty and vibrant, this grilled cabbage with spicy lime dressing is a standout side that brings a crunch and a punch to any meal. Try serving it alongside grilled meats or as a bold addition to your next taco night.

Charred Cabbage Steaks with Garlic Butter

This morning, as I was rummaging through my fridge, I stumbled upon a head of cabbage that was begging to be transformed into something extraordinary. That’s when I decided to whip up these Charred Cabbage Steaks with Garlic Butter, a dish that’s as simple as it is sensational.

Ingredients

• 1 large head of cabbage (cut into 1-inch thick steaks)
• 3 tbsp unsalted butter (melted, or use olive oil for a vegan version)
• 2 cloves garlic (minced, adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp olive oil (or any neutral oil for brushing)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush both sides of each cabbage steak lightly with olive oil to ensure they don’t stick and get beautifully charred.
3. Place the cabbage steaks on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the edges are crispy and charred.
4. While the cabbage is roasting, mix the melted butter with minced garlic, salt, and pepper in a small bowl. This garlic butter will be your flavor powerhouse.
5. Once the cabbage steaks are out of the oven, drizzle them generously with the garlic butter mixture. The heat from the cabbage will help the flavors meld together perfectly.
6. Serve immediately, garnished with a sprinkle of fresh herbs if you like, for an extra pop of color and flavor.

Out of the oven, these cabbage steaks are a revelation—crispy on the edges, tender in the middle, and dripping with garlicky goodness. Try serving them over a bed of creamy polenta or alongside a juicy grilled steak for a meal that’s sure to impress.

Summer Grilled Cabbage and Corn Salad

After a long day at the farmers’ market, I found myself staring at a head of cabbage and some fresh corn, wondering how to turn them into something spectacular. That’s when the idea for this Summer Grilled Cabbage and Corn Salad was born—a dish that’s as vibrant and lively as the season itself.

Ingredients

• 1 small head of cabbage, cut into wedges (keep the core intact to hold the wedges together)
• 2 ears of corn, husks removed (or substitute with 1.5 cups of frozen corn, thawed)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp honey (for a touch of sweetness)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1/4 cup chopped fresh cilantro (or parsley for a different flavor profile)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the cabbage wedges and corn with olive oil, ensuring they’re lightly but evenly coated.
3. Place the cabbage and corn on the grill. Grill the cabbage for about 3-4 minutes per side until charred but still crisp. Grill the corn, turning occasionally, for about 10 minutes until kernels are slightly charred.
4. Remove the grilled vegetables from the grill and let them cool slightly. Cut the corn kernels off the cob.
5. In a large bowl, whisk together the remaining olive oil, apple cider vinegar, honey, salt, and pepper to create the dressing.
6. Add the grilled cabbage wedges, corn kernels, and chopped cilantro to the bowl. Toss gently to combine, ensuring everything is evenly coated with the dressing.
7. Serve the salad immediately, or let it sit for 10 minutes to allow the flavors to meld together.

Crunchy, smoky, and slightly sweet, this salad is a testament to summer’s bounty. Try serving it alongside grilled chicken or fish for a complete meal that celebrates the season.

BBQ Grilled Cabbage Wedges

Every summer, I find myself looking for ways to make veggies the star of the grill, and these BBQ Grilled Cabbage Wedges have become a staple at my backyard barbecues. There’s something about the smoky flavor that transforms the humble cabbage into something truly special.

Ingredients

• 1 large head of cabbage (look for one that feels heavy for its size)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup BBQ sauce (your favorite brand or homemade)

Instructions

1. Preheat your grill to medium heat, about 350°F, ensuring it’s clean to prevent sticking.
2. Remove any loose outer leaves from the cabbage, then cut it into 8 even wedges, keeping the core intact to hold them together.
3. Brush each wedge lightly with olive oil on all sides, then season with salt and pepper.
4. Place the cabbage wedges on the grill, flat side down, and cook for 5 minutes without moving to get a good char.
5. Flip each wedge carefully using tongs, and grill for another 5 minutes on the other side.
6. Brush the top of each wedge with BBQ sauce, then grill for 2 minutes to caramelize the sauce.
7. Flip again, brush the other side with BBQ sauce, and grill for a final 2 minutes.
8. Remove from the grill and let rest for a couple of minutes before serving.

Last night, I served these with a dollop of sour cream and a sprinkle of fresh chives, and the contrast of cool and creamy with the smoky, sweet cabbage was unforgettable. The edges get beautifully crispy, while the inside stays tender, making every bite a delightful mix of textures.

Grilled Cabbage with Bacon and Blue Cheese

This summer, I’ve been obsessed with finding ways to make vegetables the star of the show, and this grilled cabbage with bacon and blue cheese is a game-changer. Trust me, even the pickiest eaters at your BBQ will be asking for seconds.

Ingredients

• 1 medium head of cabbage (look for one that feels heavy for its size)
• 4 slices of thick-cut bacon (applewood smoked adds a nice flavor)
• 1/2 cup crumbled blue cheese (or more if you’re a cheese lover)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring one side is cooler for indirect cooking.
2. While the grill heats, slice the cabbage into 4 wedges, keeping the core intact to hold the wedges together.
3. Brush each cabbage wedge lightly with olive oil and season both sides with salt and pepper.
4. Place the cabbage wedges on the cooler side of the grill, cover, and cook for 10 minutes. Tip: This indirect heat starts to soften the cabbage without charring it too quickly.
5. Flip the cabbage wedges and cook for another 10 minutes. Meanwhile, cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side, then crumble.
6. Move the cabbage to the direct heat side of the grill and cook for 2-3 minutes per side to get a nice char.
7. Remove the cabbage from the grill, sprinkle with crumbled bacon and blue cheese while still warm so the cheese melts slightly.

Perfectly charred on the outside with a tender inside, the smoky bacon and tangy blue cheese take this grilled cabbage to a whole new level. Serve it as a hearty side or top with a fried egg for a satisfying vegetarian main dish.

Smoky Grilled Cabbage with Avocado Cream

Zesty flavors and smoky aromas are what summer grilling is all about, and this Smoky Grilled Cabbage with Avocado Cream is no exception. I stumbled upon this recipe during a backyard BBQ when I was looking for something different to throw on the grill, and let me tell you, it was a game-changer.

Ingredients

• 1 medium head of cabbage (look for one that feels heavy for its size)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1 ripe avocado (the creamier, the better)
• 1/4 cup sour cream (for a lighter version, use Greek yogurt)
• 1 tbsp lime juice (freshly squeezed is best)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the cabbage into 8 wedges, keeping the core intact to hold the wedges together.
3. Brush each wedge with olive oil, then sprinkle with smoked paprika and salt.
4. Place the cabbage wedges on the grill. Cover and cook for 5 minutes per side, or until grill marks appear and the edges start to crisp.
5. While the cabbage grills, make the avocado cream by blending the avocado, sour cream, lime juice, and garlic until smooth in a food processor.
6. Once the cabbage is tender and charred to your liking, remove it from the grill.
7. Serve the grilled cabbage wedges with a generous dollop of avocado cream on top or on the side for dipping.

Avocado cream adds a cool, creamy contrast to the smoky, slightly charred cabbage, making every bite a delightful mix of textures and flavors. Try serving it alongside grilled meats or as a standout vegetarian option at your next cookout.

Grilled Cabbage and Shrimp Skewers

Zesty flavors and simple ingredients come together in this Grilled Cabbage and Shrimp Skewers recipe that’s perfect for summer evenings. I remember the first time I tried this combo at a backyard BBQ, and now it’s a staple in my grilling rotation.

Ingredients

• 1 lb large shrimp, peeled and deveined (look for fresh or frozen, but thaw before using)
• 1 small green cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp smoked paprika (for that extra smoky flavor)
• Salt and pepper to taste (start with 1/2 tsp each)
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the shrimp and cabbage wedges with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Thread the shrimp onto skewers, about 4-5 per skewer, leaving a little space between each for even cooking.
4. Place the cabbage wedges directly on the grill, cooking for about 5 minutes per side until they have nice grill marks and start to soften.
5. Add the shrimp skewers to the grill, cooking for 2-3 minutes per side until the shrimp are pink and opaque.
6. Tip: Don’t overcrowd the grill to ensure everything cooks evenly. If needed, cook in batches.
7. Tip: Keep an eye on the shrimp as they cook quickly and can become rubbery if overdone.
8. Tip: Let the skewers rest for a couple of minutes off the heat before serving to allow the juices to redistribute.

Out of the grill, these skewers offer a delightful contrast between the smoky, slightly charred cabbage and the juicy, flavorful shrimp. Serve them over a bed of quinoa or with a side of garlic aioli for dipping to elevate the dish even further.

Herb-Marinated Grilled Cabbage

Perfect for those summer evenings when you’re craving something light yet flavorful, this Herb-Marinated Grilled Cabbage has become a staple in my backyard BBQ lineup. I stumbled upon this recipe during a desperate attempt to use up a giant cabbage from my CSA box, and now it’s a requested side dish at every family gathering.

Ingredients

• 1 medium head of cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp apple cider vinegar (adjust to taste)
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together olive oil, apple cider vinegar, garlic, rosemary, thyme, salt, and pepper until well combined.
2. Add cabbage wedges to the bowl, turning gently to coat each wedge evenly with the marinade. Let marinate for at least 30 minutes at room temperature, turning halfway through.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Place cabbage wedges on the grill. Cover and cook for 5 minutes on each side, or until grill marks appear and the edges start to caramelize.
5. Remove from grill and let rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

But the real magic of this dish lies in its contrasting textures—crispy on the edges, tender in the middle, with a smoky sweetness that pairs wonderfully with a dollop of garlic aioli or a sprinkle of feta cheese for an extra flavor boost.

Grilled Cabbage with Honey Mustard Glaze

Believe it or not, I used to turn my nose up at cabbage until I tried it grilled. Now, it’s a summer staple in my house, especially when slathered with a sweet and tangy honey mustard glaze that caramelizes beautifully on the grill.

Ingredients

• 1 medium head of cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup honey (adjust to taste)
• 2 tbsp Dijon mustard (whole grain mustard works too for extra texture)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean to prevent sticking.
2. In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Tip: If the honey is too thick, warm it slightly to make mixing easier.
3. Brush both sides of each cabbage wedge generously with the honey mustard glaze, reserving some for basting during grilling.
4. Place the cabbage wedges on the grill. Cover and cook for 5 minutes. Tip: Don’t move them too soon; you want those grill marks!
5. Flip the wedges carefully, baste with more glaze, and grill for another 5 minutes covered. The cabbage should be tender with slightly charred edges.
6. Remove from the grill and drizzle with any remaining glaze before serving. Tip: For an extra flavor boost, sprinkle with smoked paprika or crushed red pepper flakes.

Perfectly grilled cabbage wedges offer a delightful contrast of textures—crispy on the edges, tender in the middle, all wrapped up in that irresistible glaze. Try serving them alongside grilled sausages or as a bold addition to your next BBQ spread.

Spicy Grilled Cabbage with Sausage

Amazing how a simple vegetable can transform into something so flavorful with just a bit of heat and the right companions. I stumbled upon this Spicy Grilled Cabbage with Sausage recipe during a summer BBQ at a friend’s house, and it’s been a staple in my grilling rotation ever since. The combination of smoky, spicy, and slightly sweet flavors is irresistible, and it’s surprisingly easy to make.

Ingredients

• 1 medium head of cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (andouille works great for extra spice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, about 400°F. This ensures a good sear without burning.
2. In a large bowl, toss the cabbage wedges with olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated. Tip: Use your hands to gently rub the spices into the cabbage for better adherence.
3. Place the cabbage wedges and sausage slices on the grill. Grill the cabbage for about 5 minutes on each side, or until charred and slightly tender. Grill the sausage for 3-4 minutes per side, until nicely browned. Tip: Don’t overcrowd the grill to allow even cooking.
4. Remove from the grill and let the cabbage rest for a couple of minutes before serving. This helps the flavors meld together. Tip: Use a spatula to carefully transfer the cabbage to avoid it falling apart.

How the cabbage turns tender yet crisp at the edges, soaking up all the smoky spices, while the sausage adds a hearty, spicy kick, is nothing short of magic. Serve it alongside a cold beer or over a bed of rice for a complete meal that’s sure to impress.

Grilled Cabbage and Apple Slaw

Zesty and fresh, this Grilled Cabbage and Apple Slaw is my go-to summer side dish that brings a delightful crunch and a hint of sweetness to any barbecue. I stumbled upon this recipe during a lazy Sunday grill session, and it’s been a crowd-pleaser ever since.

Ingredients

• 1 small head of cabbage, thinly sliced (for easier grilling)
• 2 apples, cored and thinly sliced (use a mix of sweet and tart for balance)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp honey (or maple syrup for a vegan option)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean to prevent sticking.
2. Toss the thinly sliced cabbage and apples with olive oil, ensuring each piece is lightly coated for even grilling.
3. Place the cabbage and apple slices on the grill. Grill for 2-3 minutes per side, just until you see grill marks and the edges start to crisp.
4. Remove from the grill and let cool slightly. This step is crucial as it allows the flavors to meld together.
5. In a large bowl, whisk together apple cider vinegar, honey, salt, and pepper. Tip: Adjust the sweetness or acidity based on your preference.
6. Add the grilled cabbage and apples to the bowl, tossing gently to coat with the dressing. Tip: For extra flavor, let the slaw sit for 10 minutes before serving.
7. Serve immediately or chill for an hour to enhance the flavors. Tip: This slaw pairs wonderfully with grilled meats or as a topping for tacos.

Perfectly balanced between smoky and sweet, this slaw offers a refreshing crunch that’s irresistible. Try serving it atop a pulled pork sandwich for an unexpected twist that’ll have everyone asking for the recipe.

Grilled Cabbage with Parmesan and Lemon

This summer, I’ve been obsessed with finding ways to make vegetables the star of the show, and this grilled cabbage with Parmesan and lemon is a game-changer. Trust me, even the veggie skeptics at your table will be asking for seconds.

Ingredients

• 1 medium head of cabbage (look for one that feels heavy for its size)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the cabbage into 8 wedges, making sure each wedge has a bit of the core to hold it together.
3. Brush both sides of each cabbage wedge with olive oil, then season with salt and pepper.
4. Grill the cabbage wedges for about 4 minutes per side, or until they have nice grill marks and are slightly softened.
5. Sprinkle the grated Parmesan over the cabbage wedges during the last minute of grilling, allowing it to melt slightly.
6. Remove the cabbage from the grill and immediately drizzle with lemon juice and sprinkle with lemon zest.

Now, the magic of this dish lies in the contrast between the smoky, slightly charred edges of the cabbage and the bright, tangy kick from the lemon and Parmesan. Serve it alongside grilled meats or as a standout side at your next barbecue. Nobody will believe how simple it is to make something this flavorful.

Conclusion

These 12 Delicious Summer Grilled Cabbage Recipes offer a treasure trove of flavors to spice up your BBQ game. Whether you’re craving something smoky, sweet, or tangy, there’s a dish here to delight every palate. We’d love to hear which recipe becomes your summer favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy grilling!