Grilled Cabbage With Paprika-Lime Butter Recipe (2024)

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.

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

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.

Thought this would be a winner - my father liked fried cabbage, that my mother made with leftover cabbage. But this recipe was inedible. Crunchy? Cut with a knife and fork? I wanted to get up from the table and get the steak knives! Made me wonder if the Times actually tests recipes independently before publication. My view is that the only way this could work is if you par-cook the cabbage before grilling. And skip the brining! Just adds unnecessary sodium!

Followed recipe 100%. Tough and tasteless. Threw recipe away and deleted file.

Followed directions exactly and had no issues! Cabbage was both crispy and soft as described. Butter was great. Wondering if those who had issues maybe didn’t have the grill on the right temp or too thick of cabbage wedges

Incredibly yummy! At the first bite, family had the look of “whaaat? This is unbelievable!”, with their eyes widen. I only made a piece of two inches for each person and they were so sad that there weren’t more. Genius recipe. For the people who didn’t have the same great experience: maybe your cabbage was not properly scorched? I baked mine at 400 then broiled them to be charred. Salting for ample time is very important. No lime zest but only the juice. Still incredibly delicious. Thank you.

If you don’t have time to soak the leaves for an hour or more I would slice very thinly the cabbage and stir fry it with the butter blend.

Oh cabbage, I'm sorry I couldn't soak you for long enough. I didn't know what I was doing. But I don't want to make excuses. I failed you. But I still ate you, with your lovely lime butter.

Recipe worked for me.

I added some cumin and brown sugar to the butter with great success. I also used toothpicks to hold the slices together. I know this is a great recipe because a lot of people in my family hate cabbage but really enjoyed this.

Good news: the toddler helped salt the wedges. Bad news: the toddler helped salt the wedges.Despite the inconsistent saltiness, wow, was this terrific! We left the salty wedges rest for about 30 minutes (no soaking) and grilled for the time indicated in the recipe, leading to a good mix of moist and burnt leaves.We're still brainstorming ways to eat this more, but honed in on cooked flank steak stuffed amongst the cabbage leaves. Looking into cabbage taco shells now...

We cut the cabbage to wedges about 1" wide max on the outer edge, arranged them on a sheet pan, shook salt over each side as for fries, sprinkled water over them, let them sit for 20 minutes, and then rinsed them under a faucet before oiling and grilling. We cooked them over a hot charcoal fire for 2-3 minutes a side. They were nicely--but not predominantly--salty, with a good crisp sear on each side. Structural integrity became iffy at the end of grilling, so cut thicker if that's important.

It was raining so did this on a grill pan on the stove. Ridiculously good! It almost didn’t make it to the table since SO and I kept tasting! Did add the juice of the lime.

Really yummy! 3 cups of water didn’t cover my cabbage so I used more. I was hesitant to add salt to the butter mixture because of the salt brine for the cabbage, but I definitely think my butter mixture could have used more salt. I think it took more than 10 minutes to grill the wedges.

This was outrageously delicious.

Followed directions exactly and had no issues! Cabbage was both crispy and soft as described. Butter was great. Wondering if those who had issues maybe didn’t have the grill on the right temp or too thick of cabbage wedges

Really needed the full 10 minutes per side to get it soft enough. Tasty tho

Loved it! Brined the cabbage for about half an hour. For two sides, I kept a lid on the frying pan I used to grill the cabbage, which nicely steamed the inside and still lightly charred the sides. Served it with mashed potatoes. A hit!

Skip the soaking!!!!! Cut chunks to be an 1-1 1/2 inch thick, you will get more char and even cooking this way. Get grill to a high temp. Flavor is great if you double it. Yes, I recognize this is not the exact recipe but it turned out amazing. I found myself snacking on the leftovers hours later- still crunchy because we didn't soak.

Except for adding an extra clove of garlic, I followed the recipe exactly and it turned out so good. I was careful to cook on all three sides, which seemed key to yield a softened but crunchy bite. Served with a corn and chorizo casserole, it was a great contrast. We'll eat this again!