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Aug 7, 2007 03:31 PM

Cabbage on the Grill- So good

Had a head of cabbage, and was not in the mood for a slaw. Sliced up some garlic and shallots. Quartered the cabbage, and put some butter, garlic, shallots in the layers of the cabbage. I had a lemon pepper grinder I had bought at TJ's, so I sprinkled some in the layers,too. Wrapped in individual tin foil packets- with a splash of olive oil and some water. I cooked them on the top rack of the grill while I cooked the ribs, then in to the lower rack for a few minutes to get the outer leaves caramelized. They were really good, and a nice change of pace. Served with ribs, biscuits and rice.

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  1. Yum.

    I'm a big fan of radicchio quartered, with a little salt an olive oil, then grilled just until the edges get a little char.

    1. This sounds great. Easy, and you're right, like a nice change of pace. Thanks for sharing it. I see a grilled cabbage quarter in my near future.

      1. What type of cabbage did you use?

        1 Reply
        1. re: tomgrrrl

          Just a green cabbage- Was not too big, and a quarter was a good sized individual serving.

        2. Did you take the foil off at the end or leave it wrapped? Yum. Thanks, never thought of that.

          1 Reply
          1. re: bear

            Left it wrapped. THe bottom of the cabbage was nicely charred, and the rest was fork tender. I think I may also try it another way next time- quartered cabbage in tinfoil, with a bit of chicken stock. Onto the grill to steam, then out of the foil- brush with garlic infused oilive oil, and directly onto the grill to get a nice char.

          2. I have done something similar with halved romaine hearts.....delicious!!! Brushed with olive oil and grilled a minute or 2 on each side. YUM!

            1 Reply
            1. re: tomgrrrl

              Great idea- I prefer romaine, but one family member prefers iceberg. So there is always lots of lettuce in my house- and any ideas are appreciated!