Perfect Grilled Cabbage Steaks Recipe (2024)

FAQs

Should cabbage be cooked over high heat? ›

As with other brassicas, high heat is what you're after here in order to get the most flavor out of cabbage. Cutting the head up into fat wedges helps build up a nice contrast between deeply browned exterior and tender, meaty interior.

Remove the bacon and sausages once cooked, leaving as much bacon fat as possible on the griddle. In the leftover bacon fat, add the chopped onions, peppers, and cabbage. Toss to coat and allow them to cook, tossing every minute or so until they reach the desired tenderness.

Once the cabbage is cut, whether in strips or leaves, or in any other size and shape, you can either freeze it right away or blanch it, drain it, and then freeze it. It's important to make sure the blanched cabbage is as dry as possible before frozen to avoid freezer burn.

The key to cooking cabbage: Don't overcook it.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh.

You can spray a cleaning solution directly onto the flat top griddle. You may need a few spritzes to cover a 36-inch griddle. Note that the Blackstone company warns against using soap, as it can strip away the seasoning layer on the cast iron.

You can always use liquid cooking oils on your griddle top. However, if you prefer the convenience of cooking sprays, we do offer a Blackstone Griddle Spray (available in stores at Walmart and Lowe's). Our spray was formulated without the additives that harm the griddle top.

Both red and green cabbage is fine for dogs to eat, though red cabbage contains more vitamins and minerals than the green variety. However, all types of cabbage are safe for dogs to eat and can be a good nutrient-dense addition to their well-balanced dog food diet.

Wash the Cabbage and Remove the Outer Leaves

Just remove the very outer leaves—the ones that are softer, more leafy, and easy to pull off.

What happens if you don't blanch cabbage before freezing? ›

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Although you can technically freeze cabbage raw, it's best to blanch it first before freezing it. In other words, you should boil the cabbage in hot water for a very short amount of time (around one minute) before placing it in the freezer.

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like. They both have crunchy texture.

Cabbage is a cool weather vegetable, growing best with average temperatures between 60 and 65 degrees F and no higher than 75 degrees F. Prolonged periods (10 days or more) of cold temperatures between 35 and 50 degrees F can lead to premature flowering.

Cabbage prefers cooler growing temperatures, between 55-75°F (13-24°C), optimum being 60-70°F (16-21°C), but will produce good crops under warmer, summer conditions. FALL CROP: Use midseason and storage varieties. Start seedlings as above in May and transplant to the garden in June-July.

Simmer, covered, until the cabbage begins to soften, 5 to 7 minutes. Turn the cabbage carefully, and continue to simmer until the cabbage is tender, an additional 5 minutes. The cabbage is ready when a small paring knife inserted into the thickest part of the cabbage near the core slides through easily.

Shredded cabbage will be done in around 5 minutes; for wedges, it'll be done around 10. You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell. Tip: Make sure to drain your cabbage to prevent overcooking!