Cabbage on the Grill
photo by Baby Kato
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 head cabbage (medium about 2 pounds)
- 4 teaspoons butter (or more if needed) or 4 teaspoons margarine, softened (or more if needed)
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 2 tablespoons parmesan cheese, grated
- 4 slices bacon
directions
- Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 inches square).
- Spread cut sides with butter.
- Sprinkle with salt, garlic powder, pepper and Parmesan cheese.
- Wrap a bacon strip around each wedge.
- Fold the foil around the cabbage and seal tightly.
- Grill, covered, over medium heat for 40 minutes or until cabbage is tender, turning twice.
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Reviews
-
Wow diner, what a delicious recipe. The picky dh was in heaven. He loved it. It looks burnt but wasn't. It was full of flavors, was tender and juicy. We Loved the butter, cheese and bacon additions to this dish, so yummy. It was quick and ultra easy to make. Made ours on the bbq. Can't wait to make this again. My bro is coming at the end of the month. He is going to love this. Thanks for sharing a wonderful recipe my friend. Made for Culinary Quest - Southern USA for the Suitcase Gourmets.
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Perfect combination of tastes, blends and herbs! The bacon on the top made this over yonder hill, and I am so excited by this dish, I could of sprung a leak. As Nimz reflected, I pre-cooked my bacon, and was perfection on a stick. I put mine on a long chop-stick and ate mine over a plate. :) Didn't change anything. Made for *ZWT SIX* Zee Zany Zesty Cookz, May 2010
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Tweaks
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Original review July 1, 2008This was sooo good!! The cabbage was so nice and tender as well as moist I think next time I will add a little bit more garlic powder to it. I made it in my oven at 400 degrees F as I don't have a grill. I will be making this again. Made for ZWT 4 and for the Cafe ZMAKK Gypsies. Thanks for sharing your recipe. Update! I made this again last week. I made it a little different in that I used fresh garlic instead of garlic powder and mixed it with the butter. I then generously spread it on both sides of the cabbage quarters and then wrapped each one in foil. I forgot the Parmesan cheese. The next night, I reheated the leftovers in a skillet. I sprinkled some mozzarella cheese on the cabbage because I discovered that my Parmesan cheese had gone bad. It was really good. This is one recipe I will make again occasionally, making it both ways, depending on my mood :) mood. Thanks again for sharing such a great recipe.
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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