Blackstone Cabbage: Smash Burgers, Sides, and Fried Rice

Cabbage is underused on the griddle — and that’s a mistake. On the Blackstone, direct high-heat contact caramelizes the leaves and concentrates the flavor in a way that boiling or steaming never can. You get sweet, charred edges and a tender interior in under 15 minutes. Three methods cover the main uses: thick slabs roasted like steaks, shredded for a quick stir-fry, and chopped into fried rice.

Prep time: 5 minutes · Cook time: 10–15 minutes · Serves: 4

Griddle temperature: 375–400°F (medium-high heat)

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Method 1: Caramelized Cabbage Steaks

Thick cross-section slabs seared on the flat top — the cut surface caramelizes beautifully. Great as a side dish or meat substitute.

Ingredients

• 1 head green or purple cabbage
• 3 tbsp butter or avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper
• Optional: balsamic glaze, hot sauce, parmesan to finish

Instructions

1. Slice the cabbage into 1-inch-thick slabs through the core (the core holds the slab together — don’t remove it before slicing).
2. Preheat griddle to medium-high (375°F). Add butter.
3. Lay cabbage slabs flat. Season exposed side with garlic powder, paprika, salt, and pepper.
4. Cook 5–6 minutes without moving until deep golden-brown and caramelized. Flip.
5. Season the second side. Cook 4–5 more minutes until tender but not falling apart.
6. Drizzle with balsamic glaze or hit with hot sauce to serve.

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Method 2: Stir-Fried Shredded Cabbage

Quick, savory, good as a side or Asian-style slaw with sesame dressing.

Ingredients

• ½ head cabbage, shredded or thinly sliced
• 2 tbsp sesame oil or avocado oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• Red pepper flakes, sesame seeds

Instructions

1. Preheat griddle to high (400°F). Add oil.
2. Add shredded cabbage in a thin layer. Let it sit and char for 2 minutes without stirring.
3. Add garlic. Stir-fry actively for 3–4 minutes.
4. Add soy sauce and rice vinegar. Toss 1 more minute until the liquid evaporates.
5. Finish with red pepper flakes and sesame seeds.

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Method 3: Egg Roll in a Bowl (Ground Beef + Cabbage)

The fastest, most satisfying use of cabbage on the Blackstone. See the full recipe at Egg Roll in a Bowl →

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Tips

High heat for caramelization. Cabbage has a lot of water content. Low heat steams it. High heat drives off the water fast and gets caramelization going. Don’t be afraid of the heat.

Don’t stir too early. The caramelization you want comes from sustained contact with the steel. Move it too soon and you get steamed cabbage. Leave it alone for the first 2–3 minutes.

Purple cabbage cooks faster and has more sweetness. Green cabbage is more neutral and slightly tougher. Either works — adjust by 1–2 minutes if using purple.

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More flat-top recipes: Blackstone Side Dishes · Blackstone Asian Recipes

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Frequently Asked Questions

What temperature do you cook cabbage on a Blackstone griddle?

375–400°F — medium-high to high heat. Cabbage has high water content and needs strong heat to drive off moisture and develop caramelization. Lower temperatures produce steamed, waterlogged cabbage rather than the charred, sweet result you want.

How long does cabbage take on a Blackstone?

Cabbage steaks (1-inch slabs): 5–6 minutes per side, 10–12 minutes total. Shredded cabbage stir-fried: 5–7 minutes. The key is high heat and patience before stirring — let it char before you move it.

What kind of cabbage is best for the Blackstone?

Green cabbage is the most neutral and versatile — good for cabbage steaks, stir-fry, or fried rice applications. Purple/red cabbage is sweeter and cooks slightly faster. Napa cabbage is more tender and is best for quick stir-fry applications.