Throw a cabbage on the grill

Robin McDaniel
Grilled Cabbage is an excellent source of vitamin C and a good summertime vegetable.

Photo by Robin McDaniel

Grilled Cabbage is an excellent source of vitamin C and a good summertime vegetable.

Cabbage… You either love it or hate it, and I love it. I enjoy cabbage whether it is cooked or raw, but a special treat during the summer is to throw a cabbage on the “barbie “ and grill it.

Cabbage has been used for centuries in soups or stews, coleslaw or just eaten shredded. It is an excellent source of vitamin C. Cabbage can be eaten raw, steamed, braised, sautéed, stir-fried and grilled.

When purchasing cabbage, the heads should be firm and compact and have only a few loose outer leaves.

Grilled Cabbage

1 small head cabbage with outer leaves removed

4 slices bacon

salt and pepper

2 tablespoons butter or margarine (melted)

Cut cabbage head into four wedges. Lay each wedge on a square of aluminum foil. Drizzle a small amount of butter over each one. Salt and pepper to taste.

Wrap a piece of bacon around each wedge and then wrap in foil. Place on grill over medium heat or over hot coals and grill until tender, about 30 to 40 minutes. Serve over a bed of rice.

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