Charred Lemon and Chili Oil Grilled Cabbage Steaks



If you’ve never thought of cabbage as a main event, these Charred Lemon and Chili Oil Grilled Cabbage Steaks are about to change everything. Smoky, tender, and just the right amount of spicy, this dish transforms humble cabbage into a fire-kissed flavor bomb that’s both hearty and unexpectedly luxurious.

Grilled until caramelized and slightly crisp at the edges, these cabbage steaks are brushed with a bright, zesty lemon-chili oil that seeps into every tender layer. They're perfect on their own, served alongside grilled meats, or crowned with a fried egg for a vegetarian main.

Ingredients:

  • 1 large green cabbage

  • 3 tablespoons olive oil, plus extra for brushing

  • Zest and juice of 1 lemon

  • 1 teaspoon crushed red pepper flakes (adjust to taste)

  • 2 cloves garlic, finely minced

  • Salt and freshly ground black pepper

  • Fresh herbs (parsley, cilantro, or chives) for garnish

Instructions:

  1. Prep the Cabbage: Remove any tough outer leaves. Slice the cabbage into 1-inch thick steaks, keeping the core intact to help hold them together.

  2. Make the Lemon-Chili Oil: In a small bowl, combine olive oil, lemon zest, lemon juice, red pepper flakes, minced garlic, and a generous pinch of salt and pepper.

  3. Preheat the Grill: Heat your grill (or grill pan) to medium-high heat. Brush both sides of the cabbage steaks with plain olive oil and season lightly with salt and pepper.

  4. Grill: Place the cabbage steaks directly on the grill. Cook for about 4-5 minutes per side, or until charred at the edges and tender in the center.

  5. Finish: Transfer the cabbage steaks to a platter. Brush generously with the lemon-chili oil while still hot.

  6. Garnish: Sprinkle with fresh herbs and a final squeeze of lemon, if desired.

Recipe Tips:

  • Be gentle: Use a large spatula when flipping to keep steaks intact.

  • Spice to your liking: Scale the red pepper flakes up or down depending on your heat preference.

  • Oven option: No grill? Roast at 450°F on a sheet pan for 20-25 minutes, flipping halfway.

Why You'll Love It: Charred, smoky, buttery cabbage with a hit of lemon and spice — this recipe proves that simplicity can be absolutely thrilling. It’s hearty enough to anchor a meal, beautiful enough for a summer party, and easy enough for a quick weeknight upgrade. 

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