Great Grilled Cabbage

Great Grilled Cabbage

We have this beautiful cabbage that came from Moonlight Farms here in Salt Lake City. This beauty needed a special touch to make our dinner. I called my brilliant chef friend Dawn in Boise and she gave me some tips on how to make it exceptional. Cabbage gets a stick-up-your-nose-to reaction by a lot of people. Its used as a side or a filler to a meal. I wanted to make it the main course.

Cabbage packs a punch when it comes to protein thats for sure. A head of cabbage has a whopping 16 grams of protein. I know that is a whole head but by grilling it shrinks down to a more manageable portion not bowls full to eat!

Another great nutrition fact is cabbage is loaded with vitamin K. Vitamin K is fat-soluble and is most well known for the role it plays in blood clotting. However, vitamin K is essential to building strong bones, preventing heart disease and many other bodily processes. Vitamin K is sometimes referred to as “the forgotten vitamin” because its major benefits are overlooked. Recent evidence suggests vitamin K is just as important as vitamin D, and if you are deficient in one, neither works optimally in your body.

I like to try and keep nutrition facts simple in my mind, of course there is a lot more to cabbage than protein and vitamin K. Having just a couple of major elements of a food item in your head can be very helpful in designing a healthy diet. If you know vitamin K is fat soluble you can auto pilot the adding of an oil or fat to the food rich in vitamin K. What a simple way to add protein too!


  • Half head of cabbage (Serves 2 use whole head for 4)
  • 2-3 tablespoons of Avocado Oil or Olive oil
  • 1 tablespoon ground mustard seeds
  • 1- 1 1/2 tablespoons red wine vinegar or your favorite vinegar
  • 1 tablespoon fresh chopped parsley or cilantro
  • 1 tablespoon fresh chopped basil
  • 2 cloves garlic
  • Salt and Pepper to taste


  1. Chop the cabbage up into bite size slices.
  2. Dice the garlic and grind the mustard seeds if you have whole seeds. The fresh ground mustard really makes a difference in flavor.
  3. Chop the parsley and basil.
  4. Place your oil in a bowl, add the mustard, garlic, herbs, vinegar and salt and pepper to taste. Basically you’re making a dressing for the cabbage.
  5. Put cabbage and dressing in a bowl toss together covering all the cabbage.
  6. Place in refrigerator for 30 minutes if you have the time. If not you can go straight to grilling, make a heavy duty foil grilling bowl/boat for the cabbage mixture to go into and grill on medium for 9-13 minutes.

You can pinch the foil together closing it to give more of a steamed cabbage if you prefer. I like to keep my foil dish open to give it a little more of a grilled flavor and texture. I sometimes let mine get a bit crunchy. This is where you make the call on time cooked! This came out better than I expected and I hope you enjoy it!