Grilled Cabbage with Andouille Sausage (vegan adaptable) and a Mustard Seed-Chive Vinaigrette – a fast and EASY dinner recipe that can be made in under 30 minutes! Keto friendly! When we repress our emotions or suppress our emotional content, whatever we are denying accumulates weight, or what I call vibrational density. This heaviness can take on many forms. But in all cases it impedes your spirit’s natural ability to shine. ~Panache Desai
I found a sad little cabbage in the back of my fridge, intended for slaw that never actually happened, having remained there for month, never reaching its fullest potential. Oh the guilt of it. Then inspiration came from a friend, who suggested, why not try grilling it? Well, why not? So we did. And it was mind-blowing.
This 30 minute, Grilled Cabbage dinner came together so easily, it was almost hard to believe! It’s the perfect weeknight meal for mixed households where some are vegan and some are not- just use whatever sausage you like.
Here we’ve used chicken andouille sausage (very tasty) but there are also some amazing vegan sausages out there as well! Take your pick.
How to grill cabbage?
- Slice the cabbage into ⅓-½ inch thick “steaks”.
- Brush both sides with olive oil.
- Sprinkle with salt and pepper
- Grill over medium high-heat, covered, for 6-8 minutes, until tender, but not collapsing.
Here is the chicken andouille sausage we used from Trader Joes. Remember you can use vegan sausages!
Whisk up the mustard chive dressing.
Make a bed of cabbage steaks.
Slice the sausage at a diagonal. Layer on the sausage and spoon on mustard seed dressing.
Garnish with chives and their blossoms- tis the season, right!?
So simple and easy, grilled cabbage is so delicious!
Grilled Cabbage with Andouille Sausage (vegan adaptable + keto!) a fast and EASY dinner recipe that can be made in 30 minutes! Please let us know how you like it and comment below.
Grilled Cabbage Steaks with Andouille Sausage- a fast and easy weeknight dinner that can be made in the grill in under 30 minutes! Flavorful and Vegan Adaptable!
- 1 large purple cabbage
- olive oil for brushing
- salt and pepper
- 4–6 Andouille Sausages ( I used chicken, feel free to use vegan sausage)
Mustard Seed Vinaigrette:
Pre heat grill on high heat.
With the stem side pointing down, using a sharp chefs knife to slice cabbage into thin slices no thicker than ½ inch thick. Cut the core out, making a “v” — or keep it in for easier grilling.
Clean and grease the grill well. Brush each side of cabbage with olive oil and season with salt and pepper. lower grill to med-high. Add sausages and cabbage. Grill each side of cabbage for 6-8 minutes, closing grill. You want cabbage slightly soft, but not completely collapsing. You can lower heat further, if slices are thicker, to get them to cook through. Grill the sausages until seared and plumped.
Place cabbage steaks down on a large plater. Spoon half of the dressing over top. Slice the sausages in half and steep diagonal and scatter over cabbage. Spoon remaining dressing over sausage.
Garnish with chopped chives and scatter with chive blossoms.
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