Charred Cabbage Steaks (Scottish Whisky Vinegar) | Arteflame

Introduction

There is a distinct kind of magic that happens when you combine the rustic char of an open fire with the peat-smoked aroma of good Scotch. These Cabbage Steaks aren't just a side dish; they are a celebration of rugged Highland flavors. Imagine the edges of the cabbage turning crispy and caramelized while the inside melts into a sweet, tender bite, all glazed in a rich, buttery whisky sauce. It’s the kind of dish that feels cozy yet sophisticated, perfect for warming you up on a crisp evening.

From Humble to Hero

I adore this recipe because it proves that vegetables don't have to be boring. By treating a simple head of cabbage like a prime steak—searing it hot and fast on the Arteflame grill—you unlock a nutty sweetness that boiling or steaming simply can't achieve. It is incredibly effortless yet impressive enough to serve alongside a Sunday roast or as a standalone vegetarian main. The way the fat and whisky mingle with the charred leaves creates a savory masterpiece.

Kitchen Wisdom

• Keep the Core: When slicing your steaks, ensure the core remains intact. It acts as the "spine" that holds the leaves together on the grill.
• Don't Rush the Flip: Let the cabbage develop a deep, dark crust before turning. That char provides a necessary bitter contrast to the sweet whisky glaze.

Make It Your Own

If you prefer an alcohol-free version, swap the whisky for a splash of apple juice mixed with a drop of liquid smoke. For a vegan alternative, simply replace the butter with a high-heat olive oil or plant-based butter.

Ingredients

• 1 large head of Savoy or Green Cabbage
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tablespoons Scotch whisky (a smoky blend works best)
• 1 tablespoon apple cider vinegar (or malt vinegar for extra authenticity)
• 1 teaspoon sea salt (plus more to finish)
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon caraway seeds (optional)
• Fresh parsley or thyme for garnish

Instructions

Step 1: Prepare the Cabbage Steaks

1. Remove any wilted or damaged outer leaves from the cabbage head.
2. Place the cabbage on a stable cutting board, sitting on its stem base.
3. Slice the cabbage vertically into 1-inch thick "steaks." Depending on the size of the head, you should get 4 to 6 good steaks.
4. Crucial: Do not remove the core. The core acts as the spine that holds the leaves together on the grill.

Step 2: Create the Whisky Glaze

1. In a small metal saucepan safe for the grill (or a bowl beforehand), combine the melted butter, Scotch whisky, and apple cider vinegar.
2. Stir in the salt, cracked black pepper, and optional caraway seeds.
3. Whisk the mixture until the ingredients are emulsified and the salt has mostly dissolved.

Step 3: Fire Up the Arteflame

1. Build a medium-hot fire in the center of your Arteflame grill.
2. Allow the flat cooktop griddle to heat up. You are looking for a surface temperature suitable for searing (medium-high heat zone).
3. Lightly oil the cooktop surface where you plan to place the steaks to prevent sticking.

Step 4: Grill the Steaks

1. Brush one side of each cabbage steak generously with the whisky butter mixture.
2. Place the steaks, butter-side down, onto the hot griddle surface.
3. Grill for 5 to 7 minutes, or until the bottom is deeply browned and charred in spots. Press down gently with a spatula to ensure even contact.
4. While the first side cooks, brush the top side generously with the remaining glaze.

Step 5: Flip and Finish

1. Carefully flip the steaks over. If they feel fragile, use a large spatula and support the top with tongs.
2. Grill the second side for another 5 to 6 minutes until tender and charred.
3. Move the steaks to the outer, cooler edge of the cooktop if the outside is browning too fast but the center is still crunchy. This allows them to roast slowly.
4. Remove from the grill, drizzle with any remaining juices or a fresh splash of vinegar, and garnish with fresh herbs.

Tips

To ensure your Scottish Cabbage Steaks are an absolute success, attention to texture is key. The most common mistake is cutting the steaks too thin, which causes them to dry out, or too thick, leaving the center raw while the outside burns. A one-inch thickness is the sweet spot, allowing for a tender interior and a crispy exterior. Additionally, do not be afraid of the char. Cabbage has a high water content and natural sugars that taste incredible when darkened. The blackened edges provide a necessary bitter contrast to the sweet butter glaze.

If you are cooking on an Arteflame, utilize the different heat zones intelligently. Start searing near the center to get that appetizing color, then slide the steaks toward the outer rim. This technique mimics roasting and allows the dense core to soften without incinerating the delicate leaves. Finally, if you find the core too tough to eat after cooking, simply cut it out on the plate; keeping it in during the cook is non-negotiable for structural integrity.

Variations

While the whisky and butter combination is a classic nod to Scottish cuisine, this recipe is incredibly versatile. You can easily adapt the flavor profile to match the rest of your meal or your dietary preferences. Here are a few ways to mix things up:

• Bacon & Blue: Top the finished steaks with crumbled crispy bacon and blue cheese for a rich, savory finish.
• Spicy Honey Glaze: Add a teaspoon of chili flakes and a tablespoon of honey to the whisky butter for a sweet heat kick.
• Vegan Option: Substitute the butter for high-quality olive oil or vegan butter to make this dish entirely plant-based.
• Herb Garden: Infuse the butter with rosemary and garlic instead of caraway seeds for a more traditional steakhouse vibe.
• Asian Fusion: Swap the whisky for rice wine and the butter for sesame oil and soy sauce for an umami-packed variation.

Best pairings

These cabbage steaks are robust enough to stand on their own, but they truly shine when paired with proteins that match their intensity. The smoky whisky notes make them a natural companion for red meats, particularly gamey options or rich cuts of beef. The acidity in the vinegar helps cleanse the palate between bites of heavier foods, creating a balanced dining experience.

• Grilled Ribeye or Sirloin: The charred cabbage mimics the char on the steak, making for a cohesive plate.
• Roast Lamb: The grassy notes of lamb pair beautifully with the earthiness of the cabbage and the whisky glaze.
• Pork Chops: Cabbage and pork are a timeless combination; the sweetness of the vegetable complements the savory pork fat.
• Drink Pairing: A glass of the same Scotch used in the glaze, or a dark, malty Stout beer.

Conclusion

Grilled Scottish Cabbage Steaks with Whisky Vinegar are a testament to the magic of open-fire cooking. By treating a simple vegetable with the same respect and technique usually reserved for prime cuts of meat, you unlock a depth of flavor that is unexpected and delightful. The interplay of smoky whisky, rich butter, and charred leaves creates a dish that feels indulgent yet remains wholesome.

Whether you are an avid griller looking to expand your vegetable repertoire or simply want to bring a taste of Scotland to your table, this recipe delivers on all fronts. Fire up your Arteflame, pour a dram of whisky, and enjoy the rustic elegance of this incredible side dish.