Grilled Cabbage Steaks with Homemade Chili Oil

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🥬🔥🌶️Charred cabbage rounds brushed with homemade chili oil—smoky, spicy, and beautifully caramelized, this humble garden vegetable gets a fiery upgrade.

Cabbage doesn’t get enough credit. It’s inexpensive, easy to grow, and surprisingly versatile. But grilled? It becomes something entirely new—crispy-edged, smoky, and tender in the middle. Add a drizzle of infused chili oil, and this simple brassica becomes the star of the plate.

These cabbage steaks are great on their own, but also lovely topped with crumbled cheese, toasted seeds, or a soft egg. They hold up well on the grill, in the oven, or even in a cast iron skillet—no matter how you cook them, they’ll surprise you.

Why You’ll Love This Recipe ❤️‍🔥

• A fresh, bold way to use garden cabbage
• Smoky, spicy, and full of texture
• Vegan, gluten-free, and flexible
• Only a few ingredients but big on flavor
• Works for a side dish, main course, or grilled platter star

Quick Reference

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Servings: 4
Dietary Info: Vegan, Gluten-free

Key Ingredients at a Glance:
🥬 Cabbage, 🌶️ chili flakes or oil, 🧄 garlic, 🧂 olive oil, 🍋 optional lemon or vinegar

Ingredients 🛒

For the cabbage steaks:

• 1 large green cabbage (or red)
• 2 tablespoons olive oil
• Salt and pepper

For the chili oil:

• ¼ cup olive oil
• 1–2 teaspoons red pepper flakes 🌶️
• 1 garlic clove, grated 🧄
• ½ teaspoon smoked paprika (optional)
• Pinch of salt
• Optional: squeeze of lemon or splash of vinegar to finish

Instructions 🍽️

1. Prep the cabbage.
Remove outer leaves and slice cabbage into thick rounds (¾ to 1 inch thick). Brush both sides with olive oil and sprinkle with salt and pepper.

2. Make the chili oil.
In a small saucepan, heat olive oil over low. Add chili flakes, garlic, and smoked paprika. Let it sizzle for 1–2 minutes, then remove from heat and let steep. Stir in salt and lemon juice or vinegar, if using.

3. Grill or roast.
Preheat grill or oven to medium-high. Grill cabbage steaks 6–8 minutes per side, or roast at 425°F for 15–20 minutes, flipping halfway. You want charred edges and tender centers.

4. Drizzle and serve.
Transfer cabbage to a platter. Drizzle generously with chili oil and top with fresh herbs, toasted seeds, or crumbled cheese if desired. Serve warm. 🥬🔥

Tips & Variations 🧠

• No grill? Use a cast iron pan or roast in the oven
• Add toppings: Try tahini drizzle, feta, toasted sesame seeds, or crispy shallots
• Greens swap: Works with Napa cabbage or even thick-cut bok choy
• Mild version: Use paprika oil instead of chili flakes for less heat

Serving Ideas & Pairings 🍽️

• Pair with French Lentil Stew or Spaghetti Squash Pad Thai
• Serve alongside Roasted Turnips with Rosemary or Celery Root Soup
• Makes a great warm salad base or taco filling
• Try it over polenta or smashed potatoes for a hearty main

Storage & Make-Ahead Tips 📦

• Fridge: Keeps for 3–4 days, reheats well in skillet or oven
• Chili oil: Make in advance and keep in the fridge for up to 1 week
• Reheat: Pan-fry to re-crisp edges before serving

Garden Reflections 🌼📓

Grilling cabbage is one of those small kitchen revelations. It’s a shift in perspective—taking something humble and making it shine. That charred edge, that sweet center, that spicy finish—it’s all about letting the vegetable speak for itself, just turned up a notch.

It reminds me that transformation doesn’t need to be complicated. Sometimes it just takes heat, time, and a little spice. 🌶️

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