Skip to main content

Weekend Recipe: Grilled Cabbage

Support Provided By
Photo courtesy of Cook's Country
Photo courtesy of Cook's Country

Grilled cabbage can be a wonderful thing. The natural sweetness of the leaves combined with the barbecue smoke and the Cook's Country lemon vinaigrette makes this a flavorful side dish. Fans of cabbage will love this recipe, but it just might win over those who were on the fence about the leafy vegetable, too.

Grilled Cabbage
Serves 4

Leave the core intact so the cabbage wedges don't fall apart on the grill.

Salt and pepper
1 head green cabbage (2 pounds), cut into 8 wedges through core
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil

Sprinkle 1 teaspoon salt all over cabbage wedges and let sit for 45 minutes. Combine thyme, shallot, honey, mustard, lemon zest and juice, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until incorporated. Reserve ¼ cup vinaigrette for serving.

For the charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For the gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.

Clean and oil cooking grate. Brush 1 cut side of cabbage wedges with half of vinaigrette. Place cabbage on grill, vinaigrette side down, and grill, covered for gas grill, until well browned, 7 to 10 minutes. Brush tops of wedges with remaining vinaigrette; flip and grill, covered for gas, until second side is well browned and fork-tender, 7 to 10 minutes. Transfer cabbage to platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste. Serve.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.