Tuesday, September 25, 2012

Grilled Cabbage

This was one of the side dishes on Labor Day.  I made some Asian Coleslaw and had some left over cabbage.  I had saved this recipe to try some other time and thought it would be a great time to try it out.  I normally am not a big fan of head cabbage.  This was a wonderful way to eat it.  Grilling the cabbage brought out the natural sweetness in it.  The seasoning was delicious (especially the addition of butter and Parmesan cheese).  Yummo!!  

Try making this the next time you heat up the grill.  You maybe surprised cause I think your kids may even like it!

Grilled Cabbage 
Servings: 4
1 head cabbage
4 pats of butter
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 Tbsp. grated Parmesan cheese

1) Cut cabbage into 4 wedges (be sure to leave the core attached).  Mix salt, garlic powder, onion powder, black pepper and Parmesan cheese in a small bowl.  Set aside.

2) Place each wedge on a piece of doubled heavy-duty aluminum foil.  Top each wedge of cabbage with a tap of butter and sprinkle with the seasoning mixture.
3) Fold foil around the cabbage and seal each wedge tightly.

4) Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turn twice.


Malay-Kadazan girl said...

I have never heard of grilled cabbage before. Sounds very interesting and delicious. Healthy too. Green meat.