Grilled Cabbage Steaks

Cutting cabbage into “steaks” and grilling it brings out sweet and smoky flavors you won’t get from any other method, and the crispy, caramelized edges are the best part!

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.

Step: 2

Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick “steaks”. Place the steaks on a baking sheet.

Step: 3

Brush one side of the steaks with some of the oil mixture.

Step: 4

Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Per Serving: 119 calories; protein 2g; carbohydrates 9.1g; fat 9.2g; sodium 49.4mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .