Grilled Cabbage With Paprika-Lime Butter

By Ali Slagle

Published Sept. 7, 2022

Grilled Cabbage With Paprika-Lime Butter
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Rating
4(319)
Comments
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The ideal grilled cabbage is smoky and sweet, with crackly leaves and a core that yields to a knife and fork. To make that a reality and ensure it isn’t dry, tough or bland, soak the cabbage wedges in water and salt while the grill heats. The wet brine will soften and season every bit of the hardy vegetable (like in kimchi and sauerkraut). Once the cabbage is drained and over the grill’s flame, the water trapped in the crevices will steam the inner leaves, while the cabbage’s surfaces will crisp and brown. A smoky-citrusy butter melts into the wedges, adding richness and luxury, but a creamy dressing or a bright sauce would be great, too.

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Ingredients

Yield:4 servings
  • 1medium green, red or Savoy cabbage (about 2 pounds)
  • Kosher salt (such as Diamond Crystal)
  • ¼cup unsalted butter, softened
  • 1teaspoon finely grated lime zest (from 1 lime)
  • 1small garlic clove, finely grated
  • ½teaspoon smoked paprika
  • Hot sauce or red-pepper flakes, to taste
  • Olive oil, as needed
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the grill to medium-high.

  2. Step 2

    Remove any wilted leaves from the cabbage, then cut through the root into 2-inch-thick wedges. Transfer to a large bowl or resealable plastic bag and add ¼ cup salt. Mix thoroughly with your hands to work the salt into the cabbage. Add 3 cups of water and stir to combine. Set aside, tossing occasionally, while the grill heats or up to 1 hour.

  3. Step 3

    In a small bowl, use a fork to mash together the butter, lime zest, garlic and smoked paprika. Season to taste with salt and hot sauce.

  4. Step 4

    When ready to grill, drain the cabbage and pat the outsides very dry. Drizzle with olive oil to coat. Clean the grill grates with a grill brush, then lightly grease the grates. Add the cabbage and cook, covered if using a gas grill, until the cabbage is floppy and deeply charred on all three sides, 6 to 10 minutes per side.

  5. Step 5

    Transfer to a platter or plates. While still hot, spread the cabbage with the paprika-lime butter.

Ratings

4 out of 5
319 user ratings
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Comments

Chris

I love you too cabbage and so am sorry for causing your ignominious death by salt and fire. We did bury you dressed in your lovely lime butter.

Kevin K

This is actually very good, but you have to brine in a salt bath for 1.5 hours to soften the leaves. Skip the grill and bake at 400F for 20 min instead. For the dressing, squeeze half the lime’s juice and add to the mixture for a more citrus flavor. Paired great with Chicken Paprikash.

monika vail

I love you cabbage. Skipped the soaking and still incredible, gives a bit more crunch which is nice. Sprinkle a little cumin too for more flavor

Lisa

This recipe is delicious, just not as prepared. Skip the salting step as written and don’t bother with the grill. Simply salt the wedges of cabbage, drizzle with a Tbsp of EVOO and then roast at 425 for about 20 minutes or until your preferred doneness. Remove from the oven and slather the paprika lime butter all over the cabbage. IT IS FANTASTIC! The flavor is bright and complex. We ate 3/4 head of cabbage and wanted more.

Lisa

I wasn't sure what to expect given the mixed reviews, but I absolutely loved this. Made exactly as written on a charcoal grill, it had delicate flavor, the perfect balance of tenderness and crunch, and enough leftover paprika-lime butter to dab on the chicken thighs I grilled alongside it.

Montclair Janet

I didn't bother with the brine as I like the cabbage somewhat crisp. Then I browned the compound butter in a frying pan and sauteed the cabbage until it was slightly charred. Excellent! I doubt that it would hang together enough to actually grill. At least for me!

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