Remove from heat; reserve 1 tablespoon for serving.

Preheat grill to medium-high (400F to 450F).

Trim stem end of cabbage; cut the head lengthwise into 4 (1-inch-thick) slices.

a recipe photo of the Sweet & Savory Huli Huli Cabbage

Photo:Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Thread a skewer through the middle of each slice, removing any loose outer leaves.

Brush both sides of the slices evenly with 1 tablespoon oil; sprinkle with pepper.

Oil the grill grates with the remaining 1 tablespoon oil (see Tip).

the ingredients to make the Sweet & Savory Huli Huli Cabbage

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Place the cabbage cut-side down on the oiled grates.

Brush the tops evenly with some of the sauce (about 1 tablespoon each).

Transfer the cabbage to a platter.

a photo of the cabbage sliced up with skewers in them

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Carefully remove the skewers.

Spoon the reserved sauce evenly over each steak (about 1 teaspoon each).

Sprinkle with scallion (if using) and serve hot.

a photo of the cabbage getting sauce brushed on it while on the grill

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

(Do not use cooking spray on a hot grill.)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.