Grilled Cabbage Wedges with BBQ Butter are a simple yet bold barbecue side dish featuring charred cabbage brushed with smoky, savory BBQ butter. This easy grilled cabbage recipe delivers crispy edges, tender centers, and big flavor—perfect for cookouts, vegetarian BBQs, or pairing with smoked meats.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 mins 1 large green or Savoy cabbage
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Butter
½ cup unsalted butter, softened
2 tbsp BBQ sauce (smoky or classic)
1 tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
Optional Finishes
Fresh parsley or chives
Grated Parmesan or cotija
Lemon wedges
Prep the cabbage
1
Remove loose outer leaves.
Cut cabbage into 4–6 wedges , keeping the core intact so wedges hold together.
Brush all sides lightly with olive oil.
Season with salt and pepper.
Make the BBQ butter
2
In a bowl, mix softened butter, BBQ sauce, smoked paprika, garlic powder, and chili flakes.
Set aside at room temperature.
Preheat the grill
Grill the cabbage
4
Place wedges directly on grill grates.
Grill 6–8 minutes per side , turning carefully.
Cabbage should be tender with deep grill marks and lightly charred edges.
Butter & finish
5
During the final 2 minutes, brush wedges generously with BBQ butter.
Flip once more to lightly caramelize.
Remove from grill and brush with extra BBQ butter.
Rest & serve
Side Information (What to Serve With)
7
Smoked brisket, ribs, or pulled pork
BBQ chicken or sausages
Smoked mac & cheese
Grilled corn or potatoes
Pickles or vinegar slaw (for contrast)
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Chardonnay, Pinot Noir, or Grenache
Non-alcoholic: Iced tea, lemonade, or sparkling water
Tips & Notes
9
Keep the core intact—this prevents wedges from falling apart.
Don’t rush the flip; cabbage releases naturally once charred.
Savoy cabbage grills slightly faster than green cabbage.
For extra smoke, add a small wood chunk to a charcoal grill.
Leftovers chop beautifully into tacos, bowls, or fried rice.
Ingredients 1 large green or Savoy cabbage
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
BBQ Butter
½ cup unsalted butter, softened
2 tbsp BBQ sauce (smoky or classic)
1 tsp smoked paprika
½ tsp garlic powder
Pinch of chili flakes (optional)
Optional Finishes
Fresh parsley or chives
Grated Parmesan or cotija
Lemon wedges
Directions Prep the cabbage
1
Remove loose outer leaves.
Cut cabbage into 4–6 wedges , keeping the core intact so wedges hold together.
Brush all sides lightly with olive oil.
Season with salt and pepper.
Make the BBQ butter
2
In a bowl, mix softened butter, BBQ sauce, smoked paprika, garlic powder, and chili flakes.
Set aside at room temperature.
Preheat the grill
Grill the cabbage
4
Place wedges directly on grill grates.
Grill 6–8 minutes per side , turning carefully.
Cabbage should be tender with deep grill marks and lightly charred edges.
Butter & finish
5
During the final 2 minutes, brush wedges generously with BBQ butter.
Flip once more to lightly caramelize.
Remove from grill and brush with extra BBQ butter.
Rest & serve
Side Information (What to Serve With)
7
Smoked brisket, ribs, or pulled pork
BBQ chicken or sausages
Smoked mac & cheese
Grilled corn or potatoes
Pickles or vinegar slaw (for contrast)
Pairing Suggestions
8
Beer: Amber ale, brown ale, or lager
Wine: Chardonnay, Pinot Noir, or Grenache
Non-alcoholic: Iced tea, lemonade, or sparkling water
Tips & Notes
9
Keep the core intact—this prevents wedges from falling apart.
Don’t rush the flip; cabbage releases naturally once charred.
Savoy cabbage grills slightly faster than green cabbage.
For extra smoke, add a small wood chunk to a charcoal grill.
Leftovers chop beautifully into tacos, bowls, or fried rice.
Grilled Cabbage Wedges with BBQ Butter
