Estimated reading time: 9 minutes
Grilled Napa Cabbage is an unexpected, delicious way to prepare Napa Cabbage. This recipe only takes 1 head of fresh, Napa Cabbage, regular olive oil, fine salt, fresh ground pepper, and any optional additional seasonings of choice - and your grill of course! You can serve it as an appetizer, side, salad, or as part of another recipe.
Table of contents
Grilled Napa Cabbage
Hi Everyone, have you ever tried to grill Napa Cabbage?
If you haven't, you should try it, it's an unexpected and delicious way to enjoy Napa Cabbage!
Ingredients
- 1 head Napa cabbage, cut in half (or quarters) and washed, then pat dry
- 1-2 tablespoons regular olive oil or Canola oil spray
- Iodized fine salt, amount to taste
- fresh, ground black pepper, amount to taste, for serving
- optional: A drizzle of low-sodium soy sauce, for serving
- optional: A spritz of fresh lemon juice, for serving
Kitchen Tools
We (affiliates) link our favorite kitchen tools for this recipe in the recipe card at the end of the post.
- chef's knife
- cutting board
- grill
- tongs
- serving platter
- oil sprayer - we like the "Misto" brand
How to Make Grilled Napa Cabbage
- The full, printable recipe is at the bottom of the post.
Step 1
Prepare the Napa Cabbage: Preheat your gas grill. Cut Napa Cabbage in half, wash and rinse each half and pat dry. Optionally, you can cut it in quarters. The base of the stem acts as something to hold the leaves together as it grills. Spray regular olive oil on both sides of each half of the cabbage. Sprinkle fine salt evenly on both sides. Add any additional optional or preferred seasonings.
Step 2
Grill the Napa Cabbage: Place the napa cabbage cut side down on the preheated grill, over indirect heat. Cover and grill for a few minutes (about 3 minutes on each side for a total time of 6 minutes) or until desired "char" or grill marks is reached. Turn the cabbage over and finish grilling on the other side to finish grilling. Since this recipe cooks up pretty fast, stay close to the grill and keep a close eye on the cabbage. When it's done the base should be fork tender at the thicker stem at the base. Using tongs, remove the cabbage halves from the grill and onto a serving platter. You can serve as is and eat it with a fork and knife (like a steak), you can cut it up into pieces and/or use it in another recipe, enjoy it as an appetizer, vegetable side dish!
Notes
For this recipe, we use a gas camping grill, We recommend using indirect heat, to the sides or if there's a shelf on the grill and not having the cabbage over direct flames, so it doesn't burn up easily.
Web Story
When is Napa Cabbage available?
In most grocery stores, Napa Cabbage should be available year round.
Spring and Fall are common harvesting times for cabbage.
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Grilled Napa Cabbage
Grilled Napa Cabbage is an unexpected, delicious way to prepare Napa Cabbage. This recipe only takes 1 head of fresh, Napa Cabbage, regular olive oil, fine salt, fresh ground pepper, and any optional additional seasonings of choice - and your grill of course! You can serve it as an appetizer, side, salad, or as part of another recipe.
Ingredients
- 1 head Napa cabbage, cut in half (or quarters) and washed, then pat dry
- 1-2 tablespoons regular olive oil or Canola oil spray
- Iodized fine salt, amount to taste
- fresh, ground black pepper, amount to taste, for serving
- optional: A drizzle of low-sodium soy sauce, for serving
- optional: A spritz of fresh lemon juice, for serving
Instructions
- Prepare the Napa Cabbage: Preheat your gas grill. Cut Napa Cabbage in half, wash and rinse each half and pat dry. Optionally, you can cut it in quarters. The base of the stem acts as something to hold the leaves together as it grills. Spray regular olive oil on both sides of each half of the cabbage. Sprinkle fine salt evenly on both sides. Add any additional optional or preferred seasonings.
- Grill the Napa Cabbage: Place the napa cabbage cut side down on the preheated grill, over indirect heat. Cover and grill for a few minutes (about 3 minutes on each side for a total time of 6 minutes) or until desired “char” or grill marks are reached. Turn the cabbage over and finish grilling on the other side to finish grilling. Since this recipe cooks up pretty fast, stay close to the grill and keep a close eye on the cabbage. When it’s done the base should be fork tender at the thicker stem at the base. Using tongs, remove the cabbage halves from the grill and onto a serving platter. You can serve as is and eat it with a fork and knife (like a steak), you can cut it up into pieces and/or use it in another recipe, or enjoy it as an appetizer, or vegetable side dish!
Notes
For this recipe, we use a gas camping grill, We recommend using indirect heat, to the sides or if there’s a shelf on the grill and not having the cabbage over direct flames, so it doesn’t burn up easily.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 111Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 277mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 1g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- First published: 11/22/2022
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