Great Grilled Cabbage Recipe

Great Grilled Cabbage Recipe

We enjoy cabbage so we wanted to share our grilled cabbage recipe today. 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 that’s 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!

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!

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 grilled cabbage recipe came out better than I expected and I hope you enjoy it!