Wanting to go green for St. Patrick’s Day and eager to grill again after a long winter, Scott and I decided to ditch the traditional corned beef and cabbage for a grilled sausage and “cabbage steak” feast. You may have seen the posts floating around the Internet for grilled “cabbage steaks.” After our first effort, featured in this post, we determined they are both easy and delicious. To complete our St. Patrick’s Day platter, we grilled up some spicy sausages, Yukon Gold potato coins (for the “pot o’ gold”) and asparagus, to maximize on the green. I threw in some red pepper for color and crunch. Grape tomatoes would have been delicious, too. All in all, it was a delightful variation on a theme. This is how we did it.
Wash a small head of cabbage. Slice vertically through the entire head into thick, round “steaks.” I trimmed out the “heart” or core during this prep and then skewered the cabbage to keep the leaves together. Most photos I saw on the Internet leave the heart intact – likely to help the cabbage stay together better on the grill – and you can eat around the core. It’s your preference, so google around. I also saw “wedges” instead of the rounds.
Melt a few tablespoons of butter with some salt and pepper, garlic and dried thyme. Brush the cabbage liberally with the butter.
Wash and slice small Yukon Gold potatoes. Toss in a bowl with extra virgin olive oil, garlic, salt and pepper. Wrap up in “release (non-stick)” foil for the grill.
Asparagus and Red Pepper
Slice the pepper into matchsticks so it will cook in approximately the same time as the asparagus. Trim and cut the asparagus. Toss both with extra virgin olive oil, garlic, salt and pepper. Wrap up in “release (non-stick)” foil for the grill.
Timing on the Grill
These times are approximate and will depend on your grill, heat setting and the thickness of your vegetables. Our feast took about 35 minutes total. We put the potatoes on first at medium high, the sausages about 10 minutes later, and the cabbage 5 minutes later. We started the cabbage on medium high, and as it charred, we lowered the heat under it, eventually moving to the upper rack while the potatoes finished cooking. The asparagus packet took only about 7 minutes. We flipped the potato packet every 5 to 10 minutes or so. Scott likes to grill everything on “release (non-stick)” foil for easy clean up. He still gets the grill marks on the food (amazing!), so I say “Okay!”