Grilled Cabbage

Wednesday, March 9, 2011 @ 04:03 PM

I just became aware of something new. New to me anyway. I have never thought of a head of cabbage as an item to grill on my Brinkmann grill. I always think of cabbage as boiled with corned beef, or chopped and grated for slaw. Grilling it is simple enough to do. It would be great for a tailgate menu just for the simplicity alone. It would make a nice addition to any grill menu.

Take a whole cabbage. Remove the core. Fill the core with 1\3 stick of butter, salt and pepper. Wrap the whole head in foil, and throw it on the grill. Cook until tender. (Adding a strip of applewood smoked bacon or 3 in the foil might make some nice flavor too).

Another take on this simple but tasty side dish is to quarter the cabbage, rub it with olive oil, sprinkle with Cajun spice, or other spices, and throw it on the grill.  Again, just cook until tender.

This would make a nice addition to a rack of ribs or pulled pork.  There are many ways to make this one your own. Have fun with it.

A bit more hard core version of the grilled head of cabbge comes from the BBQ man himself :

(Based on a recipe from Raichlen’s BBQ USA) Take a medium to large head of cabbage and core out the top to a depth of about 3-4 inches.  In a cast iron skillet, sauté a diced jalapeno pepper and half a small onion.  Add approximately 8 ounces of chorizo or andouille sausage and cook.  Once done, transfer the meat mixture to a strainer and collect the draining fat.  In a bowl, add the meat mixture to 2 tablespoons of shredded cheddar cheese.  Place the meat and cheese mixture in the head of the cabbage and top with more cheese and a tablespoon of butter.

Grill the cabbage for approximately 2 hours.  If the cabbage begins to darken too much put an aluminum foil tent over it.  When you can stick a skewer all the way through the cabbage, it’s done.  Remove from the grill, cut into pieces, and serve.

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