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Grilled Cabbage with Peanut Oil and Hot Pepper Vinegar

After your first bite of grilled cabbage, you may start singing How Long Has This Been Going On? (Cher's rendition seems to be loaded with vitamin C.)  Peanut oil and hot vinegar elevate the humble yet healthy vegetable to foodie heights—for under 30 cents a serving! The thin parts of each wedge cook more thoroughly than thicker parts, so some bites are tender and sweet, some smoky, and still others crunch.

Grilled cabbage with peanut oil and hot pepper vinegar delights at 28 cents a serving.

Grilled Cabbage with Peanut Oil and Hot Pepper Vinegar

Active time: 8 minutes. Total time: 20 minutes. Yield: 4 servings.


  • 1/2 medium cabbage green cabbage (about 2 pounds), preferably with tightly balled leaves
  • 2 tablespoons peanut oil
  • 1 tablespoon hot pepper vinegar or to taste


  1. Heat grill to medium. Rinse cabbage and remove loose outer leaves. Cut cabbage in half through the stem and core. Cut one half into four wedges, with each wedge including part of the core and stem to hold the leaves together. Brush exposed parts of each cabbage wedge with peanut oil.
  2. Put cabbage wedges on grill, with a cut, oiled cut side down. Brush top with peanut oil. Cover grill and cook cabbage for five to seven minutes, until dark grill marks show. Use a spatula to turn each wedge over. Cook, covered, for another five to seven minutes, until leaves start to loosen and cabbage is as tender as you want. (Thinner parts of each wedge will cook more thoroughly than thicker parts, which makes eating cabbage actually interesting.)
  3. Remove from grill. Serve hot or warm, drizzled with hot pepper vinegar.

Reader Comments (3)

Thanks for all the hard work you do so we don't have to, Linda. I especially appreciate your explanations of how where we shop can significantly affect our local economy.

BTW, another great way to do cabbage, especially if you are baking anything else that works at 350 or 375 degrees, is to slice or chop half a cabbage, put it in a roasting pan with any other veggies you like (a few carrots, a potato, sweet potato, onion, the last of the brussel sprouts or broccoli etc.) Be sure the veggies are cut roughy the same size. Season with salt, pepper, a bit of oil, and any other spices you like and toss gently. Bake at 375 degrees for half an hour or until done. I sometimes toss this with a few tablespoons of apple cider vinegar mixed with a few tablespoons of apple cider before baking it, although a drizzle of hot pepper vinegar would also be great on this, I think. I'll try it that way next time.

I also often bake some brown rice at the same time for energy efficiency.

Nov 8, 2013 | Registered Commentermlc

Mlc, thanks so much for the terrific idea and kind words! I love your idea about roasting cabbage and will try it next week. What a smart way to get the most value from a hot oven -- and as this cold front rolls through, much more attractive than going outside to grill.

Nov 9, 2013 | Registered CommenterLinda Watson

I'm going to try this on my George Foreman Grill that I've had for a year and never used! I have been looking for ways to add more cabbage to my diet. Sounds yummy.

Nov 9, 2013 | Registered Commentersusannaball
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