Grilled Cabbage
1 whole medium head of cabbage, cored
1 stick salted butter, softened
4 cloves of garlic, minced
1/4 tsp fresh ground black pepper
Prepare a medium hot grill for indirect cooking.
Leave the head whole, but cut out the core. Mix together the softened butter, garlic and black pepper. Stuff most of the butter down into the core cavity of the cabbage. Rub the remainder of the butter on the outer leaves.
Wrap the head of cabbage in a double layer of foil, making sure to keep the butter-stuffed cavity on top. Make a ring out of additional foil to hold the head upright on the grill.
Nest the head of cabbage in the foil ring on the prepared grill and cook on indirect medium-hot heat for 45 minutes to an hour or more, depending on the size of the head. To test for doneness, carefully open the top of the foil packet and pierce the center of the cabbage with a paring knife. It should pierce easily. If still resistant, close the foil and cook longer until the interior of the cabbage is softened.
Carefully unwrap the cabbage on a platter or in a bowl to reserve the juices. To serve, slice into wedges or roughly chop it, drizzled with the reserved juices.
Note: This can also be done in the oven at 375°F, cooking for an hour to an hour and a half. Rest the cabbage in a shallow roasting pan to catch any drips.
Variations: Use bacon fat in lieu of some or all of the butter. Mix crumbled cooked bacon, feta or grated Parmesan cheese into the butter.
1 stick salted butter, softened
4 cloves of garlic, minced
1/4 tsp fresh ground black pepper
Prepare a medium hot grill for indirect cooking.
Leave the head whole, but cut out the core. Mix together the softened butter, garlic and black pepper. Stuff most of the butter down into the core cavity of the cabbage. Rub the remainder of the butter on the outer leaves.
Wrap the head of cabbage in a double layer of foil, making sure to keep the butter-stuffed cavity on top. Make a ring out of additional foil to hold the head upright on the grill.
Nest the head of cabbage in the foil ring on the prepared grill and cook on indirect medium-hot heat for 45 minutes to an hour or more, depending on the size of the head. To test for doneness, carefully open the top of the foil packet and pierce the center of the cabbage with a paring knife. It should pierce easily. If still resistant, close the foil and cook longer until the interior of the cabbage is softened.
Carefully unwrap the cabbage on a platter or in a bowl to reserve the juices. To serve, slice into wedges or roughly chop it, drizzled with the reserved juices.
Note: This can also be done in the oven at 375°F, cooking for an hour to an hour and a half. Rest the cabbage in a shallow roasting pan to catch any drips.
Variations: Use bacon fat in lieu of some or all of the butter. Mix crumbled cooked bacon, feta or grated Parmesan cheese into the butter.
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