Move over grilled cauliflower steaks because there’s a new veggie in town that’s arguably better and it’s grilled cabbage! I stumbled upon this little gem one night when I was just throwing a whole bunch of vegetables on the grill for dinner. A grilled hodge-podge of veggies was the direction I was heading. I grabbed some cabbage because I wanted something heartier than Romaine lettuce and I’m not a fan of radicchio – so cabbage it was going to be.
Let me tell you how great this improvised idea was! The cabbage holds up to the heat of the grill and takes on a smoky flavor when charred. It evolves in the most delicious way. It’s pretty darn good just rubbed with olive oil and salt, but adding a dressing or some crumbled cheese elevates it to a whole new level.
This recipe for grilled cabbage with blue cheese, bacon and a homemade balsamic dressing could quite possibly be the perfect healthy alternative to one of those fattening steak house salads. (They are really good though). Calories are cut immediately by making a balsamic dressing versus a heavy blue cheese dressing. Then you have control over exactly how much blue cheese you crumble on the salad along with how many bacon pieces. Do try to refrain from adding a pound of bacon to this salad :).
Quick cooking tips: Don’t be afraid of cranking up the heat as it won’t flair up and burn like meat. Also, don’t be afraid of leaving it on the grill for a while. It’s pretty hard to over cook grilled cabbage. Trust me, I tried!
Related Recipe: Grilled Cabbage with a Chimichurri Sauce
Grilled Cabbage with Bacon and Blue Cheese
- 1 head of cabbage
- 2-4 ounces of crumbled blue cheese
- 2-4 pieces of bacon
- 1 teaspoon olive oil
- Kosher salt
- Balsamic Dressing
- 1 clove of garlic minced
- 1/2 shallot or 1 tablespoon of finely minced onion
- 2 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 cup of olive oil
- pinch of salt
- Get your grill going to high.
- Cut the cabbage in wedges. If you have a big one, cut in 1/8's. If you have a smaller one, cut in quarters.
- Rub with olive oil and salt. Place on the grill 10-15 minutes for each side. This really does depend on how big you wedges/slices are.
- While the cabbage is grilling, get the bacon going in a skillet and start making the dressing.
- Once the cabbage cooked to your specifications, remove from the grill. Crumble some of the bacon over the cabbage with the blue cheese. Then drizzle some of the balsamic dressing over the salad.
- Whisk together the garlic, shallot, dijon mustard, honey and balsamic vinegar. This is going to make a paste like emulsion that will help hold the dressing together.
- Start slowly whisking in the olive oil until it's incorporated. Season with a pinch of salt and taste.
This is for 2 servings using a small head of cabbage, 2 pieces of bacon, 2 ounces of blue cheese and 2 tablespoons dressing.
High Fiber, Low Carb, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added