Grilled Cabbage Steaks with Tangy Dressing and Toasted Walnuts

Find yourself throwing away half of the cabbage head when it has been sitting in your fridge too long?

This recipe will make it simple to eat the whole head, to help reduce your food waste! Also, it’s great for changing it up from your typical, boring iceberg salad. Grilling the cabbage gives it a somewhat nutty flavor and a smoky aroma.

The dressing in this recipe adds a tangy burst of flavor, which pairs great with the crunchy toasted walnuts and savory green onions.


  1. Take half of the cabbage and cut into 4 wedges.
  2. Place toothpick in the center of each wedge to hold wedge together.
  3. Cover cabbage wedge in Italian dressing and seasonings.
  4. Place wedges on a pre-heated grill over medium heat and cook for 15- 20 minutes, flip at cabbage wedge half-way through cooking.
  5. In a small frying pan, heat olive oil and toast walnuts for 2-3 minutes, then set toasted walnuts on a small plate to cool.
  6. In a small bowl mix mustard and vinegar to make the dressing.
  7. Once cabbage is done, drizzle with dressing, blue cheese, green onions, and toasted walnuts.

Recipe Credit

Dietitian in training, working to inspire others to try healthy, colorful dishes! Designing easy to make recipes with nutritious ingredients to fuel one’s body. Follow Lexi’s culinary adventures at @Chefff_Lex