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Grilled Cabbage




Source of Recipe


THE WEB


List of Ingredients




4-6 servings



stick butter or margarine

6 slices bacon, diced

1 small onion, finely chopped

1-2 teaspoons garlic, finely minced

1 medium-sized green cabbage

cup barbecue sauce

Tony Chachere's Creole Sea soning (to taste)



Recipe



Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon, onion and garlic and cook until it just begins to brown, 3-5 minutes. Drain the bacon and onion in a strainer over a bowl, and reserve the drippings. Crumple a piece of aluminum foil and shape into a ring about 3 inches in diameter.

Cut the core out of the cabbage from the root end. Angle the knife down about 3 inches from the center and cut a circle that is about three inches in diameter. The piece removed should look like a cone.

Dice the remaining butter. Stir the barbecue sauce into the bacon-and-onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of the butter as will fit.

Using a basting brush, paint the outside of the cabbage with the bacon drippings. Season the cabbage lightly with salt and generously with pepper. (Shockingly, I use Tony's for this.)

Set up the grill for indirect grilling (on a gas grill, just turn off one side of the grill) and preheat to medium. If using a gas grill, place a generous handful of presoaked wood chips in a smoker box, or wrap some up with aluminum foil and place on grates.

When ready to cook, place the cabbage on its aluminum foil ring in the center of the hot grate, away from the heat. If using a charcoal grill, toss all the wood chips on the coals and cover the grill.

Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), about 1-1 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour, if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.

Note: You can wrap the whole affair in aluminum foil before cooking. I found that it cooks better and is juicier than the unwrapped version.

I also found that regular old green cabbage works best for this recipe. Red cabbage is OK, but I think the green works better.