Grilled Cabbage
From donman 16 years agoIngredients
- 1 med size head of cabbage shopping list
- 1 bottle of squeeze butter shopping list
- Donnie’s cajun seasoning Mix (or equivalent ingredients) (Recipe on my recipe page) shopping list
- Heavy duty aluminum foil shopping list
How to make it
- Allow the head of cabbage to come to room temperature.
- Remove any bruised outer leaves from the cabbage and discard.
- Wash and dry the head of cabbage.
- Cut head into 6 wedges.
- Remove core from each wedge.
- Cut and lay out 6 squares of heavy duty aluminum foil.
- Place each wedge in the center of a square and heavily cover with liquid butter.
- Heavily cover each wedge with seasoning mix.
- Pull up two sides of the foil and fold over about ½ inch. Keep folding until it reaches tie top of the cabbage wedge.
- Twist each end of the foil to create a loose pouch around each wedge.
- Preheat grill (on medium heat) till about 300 deg.
- Place the foiled wedges (on indirect heat) on the grill.
- For small to medium head of cabbage grill for 45 minutes.
- For medium to large head of cabbage grill for 60 minutes.
- One at a time, remove foil pouch from the grill with thongs and cut one side of the pouch off.
- Open up the end and slide out the cabbage and all of the juice into a bowl.
- Discard any burnt cabbage leaves and foil pouches.
- Enjoy
The Rating
Reviewed by 15 people-
Donman, I've been making this recipe for years and have shared it on other recipe sites. Glad it got included in this group because it is an excellent recipe. I got it from my friend, Vicki, who owns her own restaurant. 5 for sure! - Susana
susana in Mandeville loved it -
I am wondering if I will do this tonight...The Corned-Beef is already stinky and I can't stand that St. P day cabbage smell, lol...I am still debating...
egravinapooh in Acra loved it -
Very good idea. I have often used the grill even in winter to cook (keeps smells and mess and heat to minimum)
tazoncaffeine in Manchester loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 28
-
All Comments
-
Your Comments