Authentic German Grilled Cabbage Steaks with Bacon & Onions

Introduction

If you have ever dismissed cabbage as a bland filler vegetable, this recipe for German Grilled Cabbage Steaks will completely change your culinary perspective. Grilling cabbage transforms it entirely; the high heat of the Arteflame creates a beautiful char that brings out the vegetable's natural sugars, resulting in a flavor profile that is surprisingly sweet, nutty, and deeply savory. This isn't just a side dish—it is a celebration of rustic German flavors, combining the crunch of fresh cabbage with the smokiness of bacon and the aromatic bite of caraway seeds.

Perfect for outdoor cooking enthusiasts and those looking for keto-friendly BBQ options, this dish utilizes the unique heat zones of a flat-top grill to cook the cabbage steaks to tender perfection while simultaneously crisping up the savory toppings. It is hearty enough to stand alone as a light meal yet versatile enough to accompany your favorite grilled meats. Whether you are hosting an Oktoberfest-themed backyard party or simply want to elevate your weeknight dinner rotation, these cabbage steaks deliver a comfort food experience with a gourmet twist.

Ingredients

Main Components

• 1 large head of green cabbage (outer leaves removed)
• 6 slices of thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 tablespoons vegetable oil or melted butter (for brushing)

Seasonings & Garnish

• 1 teaspoon caraway seeds (whole)
• 1 teaspoon sea salt (adjust to taste based on bacon saltiness)
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon apple cider vinegar (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Cabbage Steaks

1. Wash the cabbage head thoroughly and remove any damaged outer leaves.
2. Place the cabbage on a cutting board, stem side down. It is crucial that you leave the core intact, as this holds the steaks together on the grill.
3. Slice the cabbage vertically, from the top down through the core, into thick steaks approximately 1 to 1.5 inches thick. You should get 4 to 6 good steaks depending on the size of the head.
4. Brush both sides of each cabbage steak generously with vegetable oil or melted butter.

Step 2: Fire Up the Grill

1. Build a medium-hot fire in your Arteflame grill. You want the center grill grate to be hot for searing, but the flat steel griddle surrounding it to be at a moderate cooking temperature.
2. Allow the cooktop to heat up evenly. Wipe the surface with a little oil to ensure it is seasoned and ready for cooking.

Step 3: Cook the Bacon and Onions

1. Place the diced bacon directly onto the flat steel cooktop. Cook until the fat begins to render and the bacon starts to crisp.
2. Add the chopped onions to the bacon fat. Sauté the mixture on the flat top, moving it around with your spatula until the onions are soft, translucent, and golden brown.
3. Sprinkle the caraway seeds into the onion and bacon mixture to toast them slightly, releasing their essential oils. Move this mixture to a cooler outer edge of the grill to keep warm without burning.

Step 4: Grill the Cabbage Steaks

1. Place the oiled cabbage steaks directly onto the hot flat top cooktop. If you prefer strong grill marks, you can start them on the center grate for 1-2 minutes before moving to the flat top.
2. Season the steaks with salt and pepper while they cook.
3. Grill for about 5 to 7 minutes on the first side. You are looking for a deep golden-brown char on the surface.
4. Carefully flip the steaks using a large spatula. Top each steak immediately with a portion of the bacon and onion mixture.
5. Close the lid (if available) or continue to cook for another 5 to 7 minutes until the cabbage is tender but still retains a slight crunch in the thickest parts.

Step 5: Finish and Serve

1. Just before removing from the grill, drizzle a small splash of apple cider vinegar over the steaks if desired to cut through the richness.
2. Transfer the steaks to a serving platter.
3. Garnish with fresh chopped parsley and serve immediately while hot and sizzling.

Tips

To ensure your German Grilled Cabbage Steaks turn out perfectly every time, the most critical step is handling the core correctly. Do not core the cabbage before slicing; the stem is the anchor that keeps the leaves attached in a steak form. If a steak does fall apart, don't worry—you can simply grill it as a "stir-fry" style side dish, and it will taste just as delicious. Managing your heat zones is also vital. Cabbage has high water content and can burn before it softens if the heat is too aggressive. Utilizing the various heat zones on an Arteflame allows you to sear for flavor and then slide the steaks to a cooler zone to roast gently until tender.

Another pro-tip involves the caraway seeds. While some find the flavor strong, it is the hallmark of authentic German cuisine. Toasting them in the bacon fat mellows their bitterness and enhances their aromatic, anise-like quality. If you are cooking for a crowd with varying dietary needs, you can cook the bacon separately and serve it as a topping at the end, using olive oil or butter to grill the cabbage to keep the base dish vegetarian.

Variations

While the traditional bacon and onion combination is a classic, cabbage provides a neutral canvas that adapts well to various flavor profiles. You can easily tweak this recipe to suit different dietary preferences or to match the main course you are serving. Here are a few creative ways to modify your grilled cabbage steaks:

• The Vegetarian Delight: Omit the bacon entirely. Sauté mushrooms with the onions and use smoked paprika to mimic the savory, smoky depth usually provided by the meat.
• Bavarian Beer Braise: While the steaks are grilling on the flat top, pour a few tablespoons of dark German lager over them and cover with a basting dome to steam the cabbage with beer flavor.
• Cheesy Melts: In the last two minutes of grilling, place a slice of Swiss or Gruyère cheese on top of the bacon mixture and let it melt into the leaves.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes to the onion mixture for a heat that contrasts beautifully with the sweet roasted cabbage.
• Garlic Butter Herb: Skip the caraway and bacon, and instead baste the steaks heavily with a garlic and herb compound butter (dill and chives work wonderfully).

Best pairings

German Grilled Cabbage Steaks are a robust side dish that commands attention, so they pair best with proteins that can match their intensity. Naturally, they are the ultimate companion for traditional German meats. The smokiness of the grill makes them a natural fit for outdoor barbecue spreads where hearty, savory flavors are the star of the show.

• Grilled Sausages: Serve these alongside Bratwurst, Knockwurst, or Kielbasa for a quintessential Oktoberfest-style feast. The acidity of the cabbage cuts through the fat of the sausages.
• Pork Chops or Roast: Cabbage and pork are a classic culinary marriage. Try pairing this with thick-cut, bone-in pork chops seared on the center grate.
• Wiener Schnitzel: The textural contrast between the crispy breaded veal or pork and the tender-crisp grilled cabbage is delightful.
• Roasted Potatoes: For a full meal, add some German potato salad (warm, with vinegar and bacon) or simple roasted potatoes cooked on the flat top alongside the cabbage.

Conclusion

Grilled Cabbage Steaks with bacon and onions offer a masterful blend of textures and flavors that prove vegetables can be the highlight of a barbecue. By taking a humble ingredient like green cabbage and treating it with the respect usually reserved for meat, you unlock a depth of flavor that is sweet, smoky, and incredibly satisfying. The Arteflame grill makes this process effortless, allowing you to sear, sauté, and roast all on one surface.

Whether you are looking to impress guests with a unique side dish or simply want to enjoy a comforting, low-carb meal, this recipe is a winner. The combination of charred leaves, salty bacon, and sweet onions captures the essence of German comfort food. Fire up your grill, slice up a head of cabbage, and prepare to discover your new favorite way to eat your greens.