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    Home » Recipes » Dinner » Roasted (Wish They Were Grilled) Cabbage

    Roasted (Wish They Were Grilled) Cabbage

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 103 Comments

    roasted pin

    I have a confession. This summer loving home cook has no grill. 🙁 We HAD a grill at our old house but it became a casualty of the move and now a new one just isn't in our budget. Unfortunately the deck where that grill would love to sit is also out of the question but I digress.

    As the name suggests I'd much rather throw these on the grill however, they work perfectly fine in the oven. So why not?

    If you've never had grilled cabbage you are in for surprise. It's hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, worcestershire sauce, pepper and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it 2 thumbs up. The husband didn't eve bother trying it. Just not his thing.

    Ingredients

    • 1 teaspoon olive oil (5g)
    • 2 tablespoon real bacon bits (14g)
    • 2 tablespoon lemon juice
    • 1 tablespoon worcestershire sauce
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper (more or less to taste)
    • 1 Medium Head of Cabbage

    Instructions

    Preheat the oven (or the grill, you lucky son of a b 😉 to 425 degrees.

    Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

    Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

    Cut the head in half on the core..

    Then cut the halves in half again...

    ...to make quarters.

    Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tablespoon of the marinade on top making sure to get it in all the nooks and crannies.

    Wrap each wedge and bake for 20-30 minutes.

    I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark. However, some in the comments have cooked them up to an hour for softer cabbage.

    The wedges reheat wonderfull in the oven or the microwave!

    Servings Amt per Serving
    4 1 Wedge
    Calories Fat Fiber WWPs
    80 2g 6g old: 1
    new: 2
    Sugar Sat Fat Carbs Protein
    8g 0g 15g 4g

    📖 Recipe

    roasted featured

    Roasted or Grilled Cabbage

    Roni Noone
    Roasted (Grilled) Cabbage makes a wonderfully flavorful yet low-calorie side dish. It's excellent paired with any protein and can be cooked in the oven or on you outside grill! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Any
    Cuisine Any
    Servings 4 servings
    Calories 60 kcal

    Ingredients
      

    • 1 teaspoon olive oil 5g
    • 2 tablespoon real bacon bits 14g
    • 2 tablespoon lemon juice
    • 1 tablespoon worcestershire sauce
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper more or less to taste
    • 1 Medium Head of Cabbage

    Instructions
     

    • Preheat the oven (or the grill) to 425 degrees.
    • Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.
      1 teaspoon olive oil, 2 tablespoon real bacon bits, 2 tablespoon lemon juice, 1 tablespoon worcestershire sauce, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
    • Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.
      1 Medium Head of Cabbage
    • Cut the head in half on the core. Then cut the halves in half again to make quarters.
    • Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tablespoon of the marinade on top making sure to get it in all the nooks and crannies.
    • Wrap each wedge and bake for 20-30 minutes until they soften to your liking.

    Notes

    • I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while after I remove them from the oven. However, some people in the original comments cooked them up to an hour for softer cabbage.
    • If you are using a grill you can remove them from the foil at the end of cooking to get some fun grill marks and carmelization! 
    • The wedges reheat wonderfull in the oven or the microwave!

    Nutrition

    Serving: 1wedgeCalories: 60kcalCarbohydrates: 15gProtein: 4gFat: 2gFiber: 6gSugar: 8g
    Keyword Cabbage, Roasted
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Diana

      February 05, 2016 at 2:49 pm

      I made this today and it was out-of-this-world good! Super easy to make. Thank you've the great recipe. I added a bit of roasted garlic and thyme. 20 mins. Perfection!!

      Reply
    2. Ginny Parker

      March 13, 2015 at 6:39 pm

      Please disregards previous post. Duh. Went back and looked at the numbers

      Reply
    3. Ginny Parker

      March 13, 2015 at 6:37 pm

      i was wondering if the carb count was net carbs or whole carbs?

      Reply
    4. Lakeshia

      January 28, 2015 at 11:26 am

      I've shared this recipes with my friends and on my Facebook healthy page, Twitter, and Pin It. They love it. I'm going to make it this weekend. Thank you for sharing this recipe!

      Reply
    5. Jenny

      November 17, 2014 at 1:47 pm

      I cooked up a batch of this last night. Didn't bother with the foil, bacon or precise measurements (was probably a little heavy on the worchestershire as it was the end of the bottle) and just drizzled the dressing over top of the wedges on my SILPAT. Turned out great! I brought in the leftovers as part of my lunch today and passed along this page to a couple co-workers who were tempted to my desk by the yummy smell.

      Reply
    6. Sheila Scinto

      June 13, 2014 at 3:00 pm

      I had no lemon juice so I substituted 1 tbsp soy and 1 tbsp balsemic vinegar. Tasted and added 1 packet of Nutra Sweet then baked for 1 hour as I like my cabbage soft

      Reply
    7. Richard

      March 12, 2014 at 3:55 pm

      I'm trying this recipe tonight. Two wedges were cooked with original recipe. The other two I experimented a little. Wedge #3, original recipe except I added butter, Parmesan cheese. Wedge #4 was just like #3 except added a little fresh garlic. I will report back after chowing down on these tonight and let everyone know the winning taste. Looking forward to this new taste.

      Reply
      • Bobba53

        April 05, 2014 at 10:23 am

        How did your experimented wedges turn out?

        Reply
    8. Angela

      December 10, 2013 at 6:14 pm

      What do you recommend to make this spicy?

      Reply
      • roni

        December 10, 2013 at 8:44 pm

        Ohh a few splashes of tabasco or a sprinkle of red pepper flakes would be great!!

        Reply
    9. Ann Baker

      September 02, 2013 at 9:09 pm

      We had this tonight with fresh cabbage from the garden! Sooo amazing! So very happy to have found this recipe!

      Reply
    10. Beth Sowell

      August 25, 2013 at 5:18 am

      I made this...knowing some of our family does NOT like cabbage. Excellent recipe and oddly even the non-cabbage eaters liked it! Good job!

      Reply
    11. Holly

      August 15, 2013 at 8:52 pm

      I made this tonight and used the suggestion to cut the cabbage in large pieces, place in a baking dish, pour marinade over the cabbage, and cover the pan with foil. I baked about 40 minutes and it was so good! Thanks for such a different side dish... we loved it!

      Reply
    12. Linda

      July 28, 2013 at 11:26 am

      I was thinking along the same lines as Julie. I think it would be great to just chunk it up, toss with the marinade, put in a baking pan, cover and bake it. No worries about the marinade dripping out of the foil.

      Reply
    13. Erin

      July 13, 2013 at 12:21 pm

      This sounds yummy!! Can't wait to try it! Always looking fo new ways to cook cabbage.

      Reply
    14. Sue Monsey

      July 01, 2013 at 4:56 pm

      The temperatures are in the 90's here in Oregon this week ... I had to wonder how you would adapt this recipe to cook it in a crock pot.

      Reply
      • roni

        July 02, 2013 at 10:10 pm

        I'd just chuck the cabbage and throw everything in. You might need to double up the marinade for more liquid.

        Reply
    15. Laureen Lovin

      June 30, 2013 at 6:43 pm

      Love the flavor. I cooked for 25 minutes and it was still somewhat raw in the wedge middle. Sauce ran out of the foil. Chopped it up and I will finish it up in the microwave. Will definitely make it again though, probably chopped in a covered dish. Thanks!

      Reply
    16. Christine

      June 28, 2013 at 6:26 am

      Whole family loved it. Never knew cabbage could be so sweet! Thanks for sharing.

      Reply
    17. Lianne

      June 14, 2013 at 8:23 am

      This was great! Thanks for the recipe. Next time I might try flat, round slices of cabbage instead of wedges because I think they will be easier to flip on the grill and maybe cook a little faster. Served it with grilled sausage and mustard -- Yum!

      Reply
      • roni

        June 14, 2013 at 8:25 am

        Great idea!

        Reply
    18. Julie

      June 13, 2013 at 9:37 pm

      I made this for dinner tonight with meat loaf. I doubled the marinade and used half the cabbage cut into fourths, cooked it all together in a covered pan in the oven for about an hour. It was really good! Thanks for the recipe!

      Reply
    19. Jarrod

      June 06, 2013 at 2:41 pm

      Love this recipe. My wife and kids always like it too. I made it for our Church small group last month and it was a big hit. The only thing I do differently is dash some red wine vinegar over it after cooking. Really gives it a kick that everyone seems to enjoy.

      Reply
    20. Sandy C in Illinois

      June 06, 2013 at 11:57 am

      Made this up last nite. Didn't have bacon bits, but used Tastefully Simple Bacon Bacon (which also had onions and spices added in it. I used Sea Salt, which is what I had on hand and fresh squeezed lemon. I doubled the mixture, since I just felt cabbage is too bland for my taste. Cooked in oven for 30 minutes. Came out great. I will cut the core off next time. And as someone else mentioned, will open the foil up to crisp it up a bit near the end.

      Reply
    21. Natalie

      June 04, 2013 at 8:12 am

      Hi there! Found this recipe and your blog on Pinterest, and made these over the weekend. I loved them! So glad to have found a new way to cook cabbage. I posted about it and linked back here, so I thought I'd drop you a line to tell you how much I enjoyed them. Thanks!

      Best,
      Natalie
      oystersandpearls.net
      http://oystersandpearls.net/weekend-eats/

      Reply
    22. Lori

      June 03, 2013 at 9:24 pm

      Loved this ,but had to double the marinade, needed more. I cooked it an hour, kids even loved it! I did make a mess in the bottom of the oven though where I didn't get the foil closed good enough...lol

      Reply
    23. Lysa

      June 03, 2013 at 8:37 am

      This looks amazing! I never thought about trying cabbage like this but know I definitely have to try this for dinner tonight. Thanks for the recipe. I am so glad I found this on pinterest!

      Reply
    24. Katie

      May 17, 2013 at 5:38 pm

      We had this tonight, it was wonderful! My young children even liked it 🙂 We had steak on the grill and there wasn't room for the cabbage, so that went in the oven!

      Reply
    25. Charles Hightower

      May 10, 2013 at 11:43 am

      Made this last night and all I can say is WOW!!! Thanks for the recipe.

      Reply
    26. Mary

      April 04, 2013 at 12:56 pm

      This sounds great! I hope you have a grill now! :-)) After 2 1/2 years you're still getting feedback so I'm chiming in as well.
      Actually, never thought of grilling cabbage! Duh!! I love that idea. We've enjoyed fried cabbage for years, but haven't used all the seasonings you mention here. Gotta try those for sure. Thanks for this recipe!

      Reply
    27. Kathy Schroeder

      March 30, 2013 at 5:28 pm

      This sounds great! I have made a similar version, but we call ours hobo cabbage.
      We use A Tb. of melted butter, and salt and pepper, also bacon bits on occasion. My Mom used to make this for us. It is quite yummy! I will try your version with the olive oil as well. Thanks for the recipe.

      Reply
    28. Sharon

      March 23, 2013 at 9:43 pm

      I made this tonight and I wanted it to be done at the same time as my broiled chicken. My broiler is the drawer kind underneath my oven, but the oven heats up when I turn on the broiler. I just put the foil-wrapped cabbage on a cookie sheet in the oven while the chicken was broiling, about 20 min. or so. It turned out sooo good! My husband even tried it and liked it!

      The cabbage with the chicken and the rice was a great addition to the meal. Btw, the marinade I used for the chicken breasts was 1/2 cp olive oil, 1/2 cp (or a bit less) balsamic vinegar, 1 tsp garlic powder, 1 tsp kosher salt, 1/4 cp honey.....Really good!

      Reply
    29. april

      March 19, 2013 at 8:07 pm

      My youngest daughter did this recipe and it was very good. We used Italian dressing instead of olive oil. My husband enjoyed it too.

      I really didn't think both of my daughters would enjoy it but they did. My husband wants me to cook cabbage this way from now on.

      Also had chicken fillet and they were seasoned well. This was an awesome healthy meal.!:)

      Reply
    30. roni

      February 25, 2013 at 10:34 am

      Oh they are common I just didn't have one at the time when I made this. 🙂

      Reply
    31. v walsh

      February 23, 2013 at 7:17 am

      This sounds delicious will definately try it. Just wondering why grills seem to not be that common in America ( Im assuming the post is from there) everyone has a grill in England !

      Reply
      • Catherine

        April 21, 2013 at 1:44 pm

        Grills are huge in America. I am from England and we live in America and use our grill all the time.

        Reply
    32. Jennie Sasser

      February 17, 2013 at 6:58 pm

      We had these for lunch, and they were delicious!! A real crowd pleaser among a group of picky eaters. I added a touch more olive oil, a little less Worcestershire, and only cut it into eights (I had a HUGE cabbage). Will definitely keep this in the veggie line up - thank you!!

      Reply
    33. Brooke

      January 27, 2013 at 10:26 pm

      Tried this tonight in the oven... The hubby loved it but he likes everything. I am a little pickier but really liked it too. Next time I cook it I think I will use less olive oil, because for me the olive oil overpowered the cabbage and the other favors. Thank you so much for sharing! I had never thought of baking or grilling cabbage. Now that I know it's good, I'm gonna try other ideas!

      Reply
    34. Evelyn

      January 21, 2013 at 1:35 pm

      I just fixed these, and had to cook them in oven, as it is 30 degrees outside. I had to cook them a little longer, and maybe next time I need to add more liquid, they were really dry except on the bottom, so I just mixed them all together in a bowl, to get some liquid on all of it. I like cabbage anyway you fix it, and couldn't wait to fix them. I will try again with more liquid.

      Reply
    35. bina edwards

      January 13, 2013 at 6:36 pm

      have you done this with cored cabbage? I can get some from work, but ours are cored already

      Reply
      • roni

        January 14, 2013 at 5:16 pm

        Bina, That should be fine. I just leave the cores in because I'm lazy 🙂

        Reply
    36. Michele

      January 12, 2013 at 5:08 pm

      We have cooked cabbage on the grill for years & years, but we do a coarse shred, not wedges & just toss it in a bit of extra virgin olive oil, salt & pepper. We turning it every 10 min's for up to 45 min's. It's delicious! Can't wait to try the wedges with the marinade... Thanks for sharing! : )

      Reply
    37. Mara

      January 10, 2013 at 1:42 pm

      Can't wait to try this tonight! I'm going to try a couple of wedges cooked a little longer, per the reviewers suggestions, and do a couple crispy. This looks like such a treat for someone tired of green beans and salad!

      Reply
    38. Theo

      November 27, 2012 at 4:05 am

      This looks awesome, thanks for sharing this recipe, never imagined you could grill cabbage. This looks like a goer.

      Reply
    39. Kirsten

      November 21, 2012 at 7:54 pm

      Really liked the look of this dish, but was too busy to make it, so I asked my husband to look it up. It turned out awesome! The only thing I would suggest is to open the foil and broil the cabbage for the last few minutes of baking. Served it with baked ham, steamed carrots, and boiled potatoes.

      Reply
    40. ClinicalPosters

      November 16, 2012 at 7:42 pm

      Common Worcestershire sauce is not vegetarian. It has anchovies in it. Mix soy and balsamic vinegar instead.

      http://www.wired.com/magazine/2010/05/st_whatsinside_worcestershire/

      Reply
      • Julie

        May 03, 2013 at 7:33 pm

        Where did this claim to be vegetarian? It has bacon on it! Also, there is vegetarian worcestershire sauce, can be found in most any natural food store.

        Reply
    41. Julie

      November 12, 2012 at 7:05 pm

      Excited to make this tonight, in the oven (it's 22 degrees here in the corn fields of Minnesota--gotta warm up the kitchen!). We're going to have it with a pork roast on the rotisserie, and boiled potatoes. Thanks for the recipe!

      Reply
    42. bobo81963

      November 07, 2012 at 9:23 pm

      I cooked this today, I add 1 packet of splendar to the final touch. I cooked for 1 hour @ 425. Sweety loved them, they where very very GOOD. Will cook again soon.

      Thanks for sharing!

      bobo

      Reply
    43. Jennifer

      October 27, 2012 at 2:05 pm

      Going to try this tonight with a roast chicken. I think that since the chicken is roasting at a lower temp I will put these in the over during the last hour or so of chicken roasting. The new WW Points Plus value is 2 per serving for this recipe btw. I put it in the recipe builder with a link to this.

      Reply
    44. Emily

      October 14, 2012 at 10:53 pm

      I made this today and it was alright. I probably won't make it again, but I did eat it. The marinade was a little sour for my liking, but it is definitely worth a try to see if it is something you like.

      Reply
    45. Kim

      October 14, 2012 at 6:42 pm

      I pinned this yesterday and today bought a cabbage at a local produce place. I love cabbage and this seems very simple but I never understand at all why people think they should grill things versus using the oven, when the food is wrapped in foil. When I cook on the grill, I want that smoked/grilled flavor - which you won't get if food is wrapped in foil. I could see if you are going to cook it on an open grill and turn, etc. I will be making this tomorrow - in the oven! Great recipe!

      Reply
    46. Carla

      October 08, 2012 at 10:56 am

      Had this with turkey bacon wrapped pork roast last night for dinner - it was awesome! Thanks for the great recipe!

      Reply
    47. roni

      October 03, 2012 at 11:28 am

      Sabbie, glad you liked the cabbage! and yes it's a joke. You read it correctly. In my opinion, those are the little things that make a blog a blog and not a cook book. I'm not just supplying recipes here. I'm sharing my story, my personality, and my life.

      Reply
    48. sabbie smith

      October 03, 2012 at 11:16 am

      Tried the Grilled Cabbage. Very tasty.
      I have a question about a sentence in the recipe ..
      Preheat the oven or the grill , if you are lucky_________!
      I hope that I missed read that but why was that in
      a receipe. I guess I am a little old fashion but some
      words are best left out.Only my opinion.
      Happy cooking.

      Reply
    49. Emme

      September 30, 2012 at 6:35 pm

      I made it today for my parents. They liked it but suggested that I add more of the marinade, which I probably skimped a bit on. Overall super easy! 🙂

      Reply
    50. Melody

      September 29, 2012 at 7:44 pm

      Delicious! Will make again and again!!!!! thanks!

      Reply
    51. Melody

      September 27, 2012 at 6:23 pm

      Making this right now, had all the ingredients! can't wait to try it! thanks!

      Reply
    52. Emily

      September 25, 2012 at 3:25 pm

      I've only ever pan fried cabbage. I will have to try this! 🙂

      Reply
    53. roni

      September 18, 2012 at 9:21 pm

      You mean right on the flame? Not sure, the edges might scorch but I'd start with 10 minutes and then check.

      Reply
    54. amy

      September 18, 2012 at 3:43 pm

      Anyone have an idea if you could do this in the campfire?? wonder how long they would need to cook?

      Reply
    55. J

      September 17, 2012 at 11:23 am

      Used this recipe on the grill last night. Definitely a keeper! I added a bit more bacon (ok, a lot, haha) and used garlic salt instead of regular. Grilled in foil on low heat for about 15 minutes. So good!

      Reply
    56. roni

      September 14, 2012 at 7:23 pm

      I finally got a grill!! I still wrap them. It helps steam the cabbage. Hope that helps!

      Reply
    57. Malia

      September 14, 2012 at 6:40 pm

      So, I am blessed with a grill,lol. Infact, my hubby builds outdoor kitchens, so we kinda have to have a grill....anyway...would you still wrap in foil if putting on the grill? Just wondering...can't wait to try this, both ways.

      Reply
    58. Debby

      September 08, 2012 at 10:05 pm

      This was so very good! I cooked it on the grill with hambergers. We spiced it up with some fresh cut jalopenos put in the foil packages!Awesome!

      Reply
    59. roni

      September 04, 2012 at 4:37 am

      I usually serve with with sausage and potatoes or pork chops. Even BBQ chicken would work.

      Reply
    60. Samantha McFall

      September 03, 2012 at 11:48 pm

      What did you serve with this? I want to make it for dinner tomorrow night, but I cant decide if I should serve pasta with it....or baked potatoes? Any ideas?

      Reply
    61. Linda Carmical

      September 03, 2012 at 9:30 am

      When I was a kid my dad made a make-shift grill. I'm not sure if it was because he didn't want to spend the money on a charcoal grill, or if it's just that he could fit more on his grill. You could take some bricks, level rocks, or cement blocks with a grate of some kind and make your own grill. 🙂

      Regardless, this recipe sounds absolutley scrumptious and I'm trying it! Thanks for the post!

      Reply
    62. Irene

      August 21, 2012 at 5:45 am

      We do not grill much, but in 44 years of marriage we
      have had the hibachi (charcoal grill) (a gift)
      and 3 small propane grills. I keep them on a covered
      porch and have gotten all 3 of them for less than $5 each at
      garage/yard sales. People up-grade and mine were
      almost new.

      Reply
    63. roni

      August 05, 2012 at 7:27 pm

      Thanks for the feedback Kendra! I edit the recipe above to let people know about the cooking time.

      Reply
    64. Kendra

      August 05, 2012 at 2:38 pm

      Roasted Cabbage:
      Tried this today, 20 minutes on 425 in an regular oven, wasn't long enough. As a african-american we like our vegetables well done. However, I do like this recipe & I will be cooking it again. I added onion to my cabbage also. Total time about 45 min to 1 hour, after 45 min, I lost track.

      Reply
    65. Aaryn

      August 05, 2012 at 8:10 am

      I am going to make this, this afternoon for my father in law coming for lunch.

      I could only get red cabbage at our local farmer's market. I hope red cabbage works too....

      Reply
    66. roni

      August 03, 2012 at 11:54 am

      Thanks for the feedback! I do like it still crunchy so i should add that to the description.

      Reply
    67. Elaine Wettemann

      August 02, 2012 at 3:52 pm

      I made this according to the recipe, but it wasn't cooked nearly enough for me. I like cooked cabbage, and this was still quite raw. It was hot, but still pretty crunchy - not the way I liked cooked cabbage. The next time I cook it (and I will because it was very tasty), I'll add an extra 15 minutes to the cooking time.

      Reply
    68. roni

      July 28, 2012 at 9:22 pm

      I'd put them over medium heat about 10 minutes then flip for another 10 but it's depends on how done you like them.

      Reply
    69. Cristie

      July 25, 2012 at 2:37 pm

      How long would you grill it for on a gas grill and on what temp (low, med., hi?) Thanks 🙂

      Reply
    70. Lee

      July 13, 2012 at 8:57 pm

      Made this the other night and it was a huge hit! Delicious idea! Thankyou.

      Reply
    71. Eisha

      July 06, 2012 at 9:51 pm

      I just loved the cabbage!! I featured it on my blog...Check it out!

      http://superficialsentiments.blogspot.com/

      Reply
    72. Jessy

      July 06, 2012 at 8:24 pm

      I have a grill, but in the Texas summer, we have such severe droughts that no one is allowed to use a grill. Super high risk of wildfires... I can only use mine in December.

      Reply
    73. Karen

      July 04, 2012 at 2:13 pm

      Sounds FABULOUS!

      Reply
    74. Stephanie G

      June 25, 2012 at 8:11 am

      gotta try this! looks delish!

      Reply
    75. Leah

      March 25, 2012 at 7:20 pm

      This was excellent, and just what I was looking for! I had seen all of the ones for the grill, but wanted to do an oven version. I used it in my blog "My Year of Vegetables": http://myyearofvegetables.blogspot.com/2012/03/cabbage-packets.html.

      Reply
    76. angie

      June 05, 2011 at 6:16 am

      Good Morning! I made this last night with a few alterations and it was GOOD! I posted on my blog and linked back to you!
      http://successful2gether.blogspot.com/2011/06/grilled-cabbage.html

      Reply
    77. roni

      February 28, 2011 at 9:18 am

      I think I had one WAAAAAY back when on WeightWatchen that used a combo of apple cider and red wine vinegars but I lost it in the crash. 🙁

      Reply
    78. Jill

      February 26, 2011 at 12:23 pm

      Hi!

      I made these last night.
      I have been following you for YEARS... anyway... I swear you had a grilled cabbage recipe with different types of vinegars?!?!?

      Jill

      Reply
    79. Michelle

      July 10, 2010 at 9:51 am

      Hi Roni<
      I made this last night and it was delicious. I had your recipe in my mind for a few days and when I finally went to make it I couldn't get on-line to get the recipe (our internet was down)....so I winged it. Logging on this morning I see I forgot a few ingredients but it was still delicious. Can't wait to try it with all the ingredients....and I'll have lots of chances....my hubby planted 34 cabbages in our garden:)

      Reply
    80. Diann

      July 01, 2010 at 9:45 am

      Roni ~ I made this last night for supper. Both the hubby and I thought it was awesome! Next time I'll have to cook just a bit longer though. Thanks for sharing all of your wonderful ideas/recipes with us.

      Reply
    81. Nicole P

      June 30, 2010 at 5:37 pm

      I love cabbage- and can't believe I have never made it this way. I have discovered it is hard to make it good and healthy at the same time when making it in a pan on the stove. I am from the south and we make it with fat/bacon grease. I can see this way quickly becoming my new healthy way of making it.

      Reply
    82. FoodontheTable

      June 30, 2010 at 10:13 am

      This is really cool! I've never thought about doing that before. Can't wait to try it.

      Reply
    83. roni

      June 29, 2010 at 7:20 pm

      Nicole -
      I use a combination of websites, nutritiondata.com, fitday.com, and sometimes sparkpeople.com. I measure everything on my handy dandy electronic scale and tally up the totals.

      Hope that helps!

      -Roni

      Reply
    84. Nicole

      June 29, 2010 at 6:04 pm

      Hi Roni -

      What calculator do you use to calculate WW points for recipes?

      Thanks,
      Nicole

      Reply
    85. Erin P.

      June 29, 2010 at 5:45 pm

      I shred a cabbage finely and then combine it with a tablespoon of olive oil and 1 cup of onion and roast it at 415 degrees or so for about 45 minutes. I mix it up every 15 minutes or so, trying to get good crispy bits out of it. Sometimes I splash it with good balsamic vinegar in the last 10 minutes.

      Reply
    86. Becky

      June 29, 2010 at 10:13 am

      I'm on your husband's side on this one, i jsut can't get over the smell of cooked cabbage, yuck. But it does look pretty.

      Reply
    87. colleen

      June 29, 2010 at 10:10 am

      Get Kenmore on board as one of yur sponsors maybe they would be generous enough to gift you one. You could take pics of the grill as you cook etc.

      Reply
    88. Debbi Does Dinner Healthy

      June 29, 2010 at 7:55 am

      Love it with the bacon bits! Bacon makes everything better! I"m not a huge griller. Ours isn't convenient to get to and I just don't think of it.

      Reply
    89. Banded Girl

      June 29, 2010 at 12:20 pm

      Have you thought about getting something like this (Amazon link)?

      The cabbage sounds really good, I'll have to give it a go!

      Reply
    90. Nikki

      June 29, 2010 at 1:33 am

      Roni-
      Another cheapish option for a grill is a charcoal grill from Target, Wal-Mart or similar store. We have a Thomas brand one that we bought at Target for about $25 at least 3 years and 2 moves (Minnesota-Colorado and Colorado-Missouri). It gets some shelter at this house and did at our house in CO, as well, but it sat outside during the harsh MN winter. My DH's family never grilled and soon after we got married I begged for a grill, and we got one of these, this is the second in 8 years of marriage. So, they last a few years, at least. 🙂

      Reply
    91. Valerie

      June 29, 2010 at 12:12 am

      Yum! I love cabbage. I will try this tomorrow with the steaks I defrosted but didn't cook because I had huge amounts of stuff to do.

      Reply
    92. Krista S.

      June 28, 2010 at 11:06 pm

      Whoa, you referred to the little guy as the toddler! =) Hey, I have two suggestions for you. First, maybe try putting them under the broiler for a bit to give them a charred flavor (sorta grill-like). Second, we just moved and have no budget for a grill, either (waiting for end of season clearance), but we DID have enough to buy one of those portable table-top gas grills like you would take for camping or picnics. It works great for our family (2 adults, 1 tween, 1 teen) and it uses those small canisters of propane that you can pick up anywhere. It's quick to clean up, quick to set up, and easy to store so you don't even need a deck, just a heat proof table. I put a cookie sheet under mine to catch the drips and I store the whole shootin' match in the garage. And you can always take it for cookouts in the park or whatnot. Double duty!

      Reply
    93. Reinaldo

      June 28, 2010 at 10:40 pm

      I tried a brussles sprouts recipe from you once. It was very similar, and came out really good. But in that recipe, you needed to "burn" them, I mean to get them really black to make them yummy. Wonder how this might turn up....

      Reply
    94. kyree90

      June 28, 2010 at 10:39 pm

      Looks delicious. Love cabbage (and bacon!).

      Reply
    95. Gwen

      June 28, 2010 at 10:02 pm

      You are a genius!

      Reply
    96. tj

      June 28, 2010 at 9:38 pm

      This sounds delicious! I don't know why I only think of cabbage for Chinese Chicken Salads and to go with Corned Beef for St. Patty's Day! lol CRAZY! Thanks for the reminder & recipe! 🙂

      Reply

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