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Cabbage Steaks with Herb Butter

Grilling the cabbage gives it a smoky sweetness that’s out of this world. Try this same cooking method for next-level coleslaw.

Serves 4
Ready in 18 mins
Prep time 7 mins
Cooking time 11 mins
180 calories per serving


> 1 large red cabbage
> cooking spray
> 4 tbsp butter
> 2 tsp minced garlic
> 1/2 tsp crushed red pepper
> 1/4 (0.75 oz) pkg chives
> 1 tbsp fresh tarragon leaves
> 1 lemon


Set grill to medium. Cut the cabbage into four ¾-inch-thick slices from top to stem from center of head, reserving end pieces for another use. Coat both sides of cabbage slices with cooking spray and season with salt and pepper.
Place cabbage on grill, making sure to keep slices intact. Cook 5 min. per side, until grill marks appear and thicker stalks are almost tender. Transfer to serving platter and cover tightly with foil.
Meanwhile, in a medium microwave-safe bowl, microwave the butter, garlic, and red pepper 1 min., until butter melts. Finely chop the chives and tarragon. Grate all the zest from the lemon into the butter and squeeze in 2 tbsp juice. Stir in chives, tarragon, salt, and pepper.
To serve, spoon the butter over the cabbage.


Use a wide, thin metal spatula to flip the cabbage steaks without making them falling apart.

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