Grilled red cabbage smells and tastes great, and it also looks very nice. Grilling gives the red cabbage a deep dark purple colour and an almost sweet taste.
The outside has a few grilled edges and is nice and sticky because of the caramelized sauce, while the inside has become nice and soft.
How to cut red cabbage for grilling
In general, red cabbage is grilled in thick slices. If you cut a red cabbage into slices, you always end up with some loose ends. That’s why we cut them into wedges.
First, you cut the red cabbage in half and remove the dry leaves on the outside. Then, cut the parts in half again and cut those quarters in half again.
We thread these cabbage wedges on metal skewers to keep the layers together. You’ll need to handle the cabbage carefully once they’re grilled.
We brush the red cabbage with the marinade and leave it in the fridge for a few hours. Make sure that the marinade is spread nicely and deep between the layers. We use a silicone brush for this.
We have set up our Kamado Joe with the divide and conquer system for shared direct and indirect preparation. On the left side, we placed the half plate setter on the accessory rack and the red cabbage on the grate above it.
This way, it can cook slowly, while on the right side, we can roast a few picanha steaks over direct heat. Grilled red cabbage is delicious. But we still like to have a nice piece of meat next to it.
When the red cabbage has become soft, coat it again with the marinade and leave it for a few minutes until it’s sticky.
Are you going to make this grilled red cabbage, too? Let us know in the comments below. Or better! Could you take a photo and post it on Instagram? Tag @bbqhelden so we can see what you made.
- 1 whole red cabbage
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp mustard
- 1 crushed garlic clove
- 1 tbsp honey and 2 extra spoons
- Salt and pepper to taste
- Cut the red cabbage into quarters as described above. Then, thread them onto skewers.
- Mix the ingredients for the marinade and coat the red cabbage with half of it. Leave them in the refrigerator for a few hours.
- Mix the remaining marinade with 2 extra tablespoons of honey to make a sauce. Keep these aside for later.
- Grill the red cabbage segments at an indirect temperature of about 200ºC until they have softened in 20 to 30 minutes.
- Coat them with the sauce and let the red cabbage sit for a few more minutes until the sauce becomes caramelized and sticky.