The Pizza Therapy Forum and Pasta Therapy Forum

[dfandreatta]

Grilled Cabbage

Ingredients:
1 - Small cabbage
4 TBS (1/2 stick) butter
2 - or more - cloves garlic
Salt, pepper, olive oil
Aluminum foil - enough to completely wrap the head
Meat(or similar) thermometer

Execution:
Cut a flat spot on the cabbage opposite the stem, so the cabbage will set without rolling.
Cut the "heart" or core out of the cabbage, using a knife at an angle so that you can remove the core in the shape of a cone.

Press the garlic, and put it in the bottom of the cone. Cut the butter into small cubes, and put that on top of the garlic. You may have to press it in a little.

Set the head of cabbage on the foil, with the opening up; drizzle with the olive oil and sprinkle with some salt and pepper. Wrap it up tight.

Put the cabbage on the grill, on indirect medium heat, for about 40-45 minutes. Your first attempt will tell you whether you need more or less time, depending on whether you prefer the cabbage a little crisp.

I use a thermometer to measure the internal heat - I have found that around 160 degrees is to my liking - the outside is tender, the inside is still a little firm. Adjust to suit your taste.

Cut it into wedges and serve with some fresh grated Parmesan Reggiano.

Enjoy!

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Grilled Cabbage - Part Deux

Ingredients:
1 - Small cabbage
8 - slices bacon
Aluminum foil
A block of cheddar cheese
Meat (or similar) thermometer

Execution:
Cut the cabbage into 4 wedges
Cut the bacon strips in half
Lay 4 strips (half slices) of bacon on each cabbage wedge
Wrap each wedge tightly in foil

Set the grill for medium/high heat. Set the cabbage over the flame, with one side of the wedge (hence, the bacon) toward the heat, for 5 minutes.

After 5 minutes, turn the wedge so the other side is toward the heat.

Do this two more times, you want the bacon to begin to cook.

Then set the wedges on indirect heat, with the bacon on the top side so the flavor from the bacon works its way into the cabbage. Turn the wedges 180 degrees about every 10 minutes so the heat remains even.

After 30 minutes, check the internal temperature with the thermometer - at about 170 degrees, they're done. Adjust that more or less to suit you.

Remove the wedges from the grill. Open the foil, place the wedge on a plate, and grate some cheddar cheese over it.

Health food at its best! Who loves ya?

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Grilled Cabbage - The Trifecta

Prepare the cabbage as in the first recipe. In lieu of garlic and butter, use fresh bulk Italian sausage.

The remainder of the recipe remains the same.
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"Papa Don"
Apollo Beach, Florida