Grilled Balsamic Cabbage Steaks

Cabbage is a much underused and underloved vegetable by many… Not by me though, here the cabbage heart is marinated in balsamic vinegar and honey. Then grilled to create grilled cabbage steaks, the most wonderful vegetarian BBQ main course! 

Portrait image of grilled balsamic cabbage steaks served with a tomato salsa and seared potatoes on a white plate adn two glasses of wine in a garden setting

Grilled Balsamic Cabbage Steaks.

I really struggled with what to call this grilled cabbage recipe… You see I have a real dislike of food that pretends to be something that it is not.

That dislike is particularly strong when it comes to vegetarian food dressing itself up as meat. However, this cabbage steak is not a sub for a steak it is what it is!

A fantastic slice of a much maligned and underused vegetable! Sure it is not cool and trendy, but boy is it tasty.

Roasting the cabbage heart turns it into the most beautifully tender and really rather moorish vegetable.

I use a white head of cabbage for this recipe, it holds together much better than a savoy cabbage. If you are only cooking for two you can create a slaw with the leftovers, rustle up this pork chop with cabbage recipe or even cook this quick cabbage pasta recipe.

Portrait close up image of grilled balsamic cabbage steaks served with a tomato salsa and seared potatoes on a white plate

The Salsa.

This whole recipe is an ode to my garden. There really is no better feeling than sitting down to plan a weeks worth of recipes and using your garden as your store.

The onions, cabbage, tomatoes, oregano, basil and the potatoes I used to serve alongside this recipe all came from my yard.

This dish is very much at the heart of why we moved to Hungary, growing food and living the good life.

However, all of these ingredients are readily available, pretty much right in season and most of all really frugal.

These grilled cabbage steaks can be served as you wish but as is always like to round things out. This recipe is no different and I have a fantastic simple tomato salsa.

We continue the balsamic vinegar theme and add capers, red onion and basil.

They are all solid and wonderful flavours that compliment each other.

Throw in a few parboiled and grilled fingerling potatoes and you have a complete meal as far as I am concerned. 

You could, of course, add a lump of meat, but for me this is a fantastic vegetarian BBQ meal that I am happy to go for over a burger! And I LOVE my burgers!

Portrait close up image of grilled balsamic cabbage steaks served with a tomato salsa and seared potatoes on a white plate in a garden setting

How To Cook In An Oven.

You could easily take this dish back indoors and it works as beautifully indoors as it does on the barbecue.

To cook this in your kitchen preheat your oven to 200°C or 400°F.

Then heat an ovenproof pan over a medium-high heat, sear off the cabbage steak on all sides and cook in the oven for around and hour.

It really is as simple as that! 

Landscape image of grilled balsamic cabbage steaks served with a tomato salsa and seared potatoes on a white plate
Grilled Balsamic Cabbage Steak

Grilled Balsamic Cabbage Steak

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

These grilled cabbage steaks are at the centre of a fantastic vegetarian BBQ meal that also features a foxy tomato salsa and seared fingerling potatoes.


For the Cabbage:

  • 1 White Cabbage
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • 1/2 Tsp Salt
  • Black Pepper to taste
  • 1 Tsp Dried Oregano

For the Salsa:

  • 75 g Red Onion
  • 200 g Plum Tomatoes
  • 2 Tbsp Capers
  • 1 Tsp Balsamic Vinegar
  • Salt and pepper to taste
  • 10 Basil Leaves

For the Potatoes:

  • 200 g fingerling potatoes
  • Salt to taste


  1. Take the balsamic vinegar, olive oil, honey, salt, pepper and oregano and whisk them together, I personally have a little jar in the kitchen for this job, throw it all in screw on the lid a shake.
  2. Take a 5cm slice of cabbage from the centre of the cabbage
  3. Pour the marinade over the white cabbage (remove the outer leaves from the cabbage) and allow to sit whilst you start the BBQ.
  4. When the BBQ is ready to go take the cabbage steak and place it over the direct heat and sear for 4-5 minutes until you have a nice colour.
  5. Flip over the cabbage and add more of the marinade on the cooked side and cook for another 4-5 minutes.
  6. When you have a good colour move the cabbage off the direct heat and then close the lid of the BBQ and cook for 40-60 minutes.
  7. Now turn to the potatoes, cut the potatoes into bit sized pieces and boil in salted water until the give with a tip of a knife, this should take around 20 minutes depending on the size they are cut into.
  8. Remove and allow to cool.
  9. Deseed the tomatoes and cut into a fine dice, finely chop the capers and finely slice the red onion.
  10. Combine the tomato, onion, capers and balsamic vinegar and have a taste, add some salt and pepper to taste and set aside.
  11. 5-7 minutes before you are ready to serve, add the potatoes to the bbq and sear to get a nice colour.
  12. Once the cabbage is cooked you should be ready to "carve".
  13. Cut the cabbage in half through the stem to the top and then take off a 5cm rectangle off the core part, you will now be left to serve an arc of cabbage which will be gloriously soft and the slightly firmer heart of the cabbage per person.
  14. Add the salsa to the plate and then roll the basil leaves in the palm of your hand to bruise them and then tear and add to the salsa.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 1252mg Carbohydrates: 51g Fiber: 8g Sugar: 21g Protein: 6g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

21 thoughts on this Recipe:

  1. I love to make this in the oven, but I’m sure the grill adds a lovely flavor. Thank you for reminding me of this dish! I think I’ll try it with your salsa next time, that’s new to me and sounds delicious!

  2. I feel you, but cauliflower “steaks” changed my life, so I’m psyched that you’re trying these out. I could eat cabbage with every meal. So good. Must try this!!

    • You know what I have yet to try Cauliflower ‘steaks’, although often slow roast a whole head of cauliflower with North African spices and slice it like you would a cake served with a harissa based sauce and it is awesome!

  3. We haven’t had nearly as much bounty from our little yard garden this year as we did last year but we’ve got some peppers coming in nicely that will make great salsa. I’m loving the balsamic flavor in this one!

    • Mother nature is a fickle mistress our cropping goes up and down like a yoyo, peppers are always a good cropper for us too!

  4. Have I ever told you that cabbage is one of my favourite vegetables to eat? I love the rustic vibe from cabbage and the endless possibilities of cooking with it. I’ve never tried grilling, but you’ve inspired me to give it a go!

    • Don’t think I have heard you mention your love of cabbage… I’m totally with you, I hope it does not reach super food status or I will have to start hiding my love for it 😉

  5. We recently tried grilling romaine lettuce for the first time and loved it. I bet cabbage is even better. Especially with the balsamic vinegar and salsa! Saving to try soon!

    • I hop you enjoy it as much as we do Melissa, I love grilling lettuce, cut that bad boy into quarters and whack it down on the grill just adds a different texture and flavour 😀

  6. This looks like a hearty piece of fish – you totally had me fooled! I don’t have an issue with cabbage and my family wants to incorporate more veg into our diets, so I’ll give this a shot! Looks fantastic!

    • Cheers Lisa although deception was not the aim at all. I love eating vegetables, and meat, and fish… Hell I just love eating and this is just a really good garden dish that tastes fabulous 😀

  7. I completely agree that there is nothing better than planning the week’s meals from your own garden. Although cabbage is something we struggle to grow. It amuses me that cabbage is so maligned, as it really is so very versatile and tasty. I have flash grilled it before but never roasted it like this. Absolutely trying this one. Thanks!

    • Thanks Tania, it really is a lovely way to eat although you do need to get creative when you have a glut of a single ingredient. Totally agree with the versatility of cabbage, I am sure one day it too will become a ‘super food’, it seems to go in cycles and it can hold it’s head up proud for a brief time 😉 One of my favourite ways to play with cabbage is to stir fry it, such a great match for Asian flavours!

      • My favourite way to eat it is to fry off pancetta or bacon over a low heat until crispy and the fat runs, then cooking the shredded cabbage in the bacon fat. Add lashings of pepper; this is pretty good with everything 🙂 Also lots of sauerkraut! It is peak cabbage period here so my bench is lined with many different varieties of sauerkraut.

          • I’d never thought to do it with sprouts. Genius! My parents brought me some from their garden this weekend. That is how I’m going to cook them. Thanks!!

  8. This is a brilliant recipe. I absolutely love the idea of this “steak!” And even better that it’s from the garden, and it’s a hearty vegetarian dish! Beautiful photo also!

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