Cabbage Lovers: Hold on to your seats ...

[DAP]

If you love cabbage, you'll love this. If you don't love cabbage, you may start.

If you still don't love cabbage, you may hate those who do!



Buy a head of good cabbage (savoy, etc). Turn it stalk side up, take a good sharp knife, and cut the hard white core out leaving a cone shaped hole.

Now, fill this whole with some butter, garlic and onions and most importantly, as much crush ice or ice cubes as ya can. Then set it down on the cored bottom and make a foil tent for it.

Put in on the grill and let her bake/steam/grill for about 50 minutes or until tender.

Undescribeably delicious. You can modify and put all kinds of things in that core. We're fond of goat cheese in there .... go nuts .. but cook it slow and cook it long.

To die for...

Free Teewurst for anyone who tries it and doesn't like it.

[Melensdad]

I do the same thing . . . but with a modification. I've never used ice. I just fully wrap it with a couple layers of heavy foil. The moisture of the cabbage is enough to fully steam cook the cabbage as long as the foil is securly wrapped and sealed.

BTW, stuff it with mushrooms, butter & garlic. YUM.

And I will agree with DAP, you must COOK IT SLOWLY and for a LONG TIME. If it is over a hot part of the grill it will burn, I think it is best to turn off the burners (or move the coals) under the cabbage.

[Snowcat Operations]

Sounds great! Will try next time the grill is on.

[DAP]

That makes sense bob ... we have a grill that uses only wood for fuel .. I've found these grills to run much hotter, cook much faster as a result and require a ton more tending and work to master, but there's something about food cooked on wood ...

Point being .. I tried the cabbage without the ice and it dried out on me .. perhaps cause of the high temps or the difficulty in regulating these wood burning grills ..

It sure is good eatin though ...

Hoping your up and off that recliner soon!

[Doc]

That does sound good. Now I have two things I want to try on the grill, beer can chicken and stuffed cabbage. And the wife has been wanting to try zucchini on the grill. I'll have to try them all at once.

[DAP]

Zuccinni: Slice it 1/4" thin lengthwise, olive oil brushed on both sides, salt then pepper ... crisp them up on the grill


to die for ...

[Melensdad]

Originally Posted by DAP

Zuccinni: Slice it 1/4" thin lengthwise, olive oil brushed on both sides, salt then pepper ... crisp them up on the grill


to die for ...

Can't you get anything right?

This is the right way to do it. Zucchini: Slice it 1/4" thin lengthwise, olive oil brushed on both sides, pepper then salt (and a nice grey flaked salt is best) ... crisp them up on the grill


to die for ...

[bczoom]

Originally Posted by B_Skurka

[I]pepper then salt [I]

And Bob insists anything stirred must be rotated in a clockwise fashion (so it doesn't resemble the rotation of water going down a drain...

[Melensdad]

Originally Posted by bczoom

And Bob insists anything stirred must be rotated in a clockwise fashion (so it doesn't resemble the rotation of water going down a drain...

Yes, that is true. Especially since all you guys stopped off at my house and clogged up all the drains. Oh wait, that is a different thread.

[jakki]

niam niammmmmmmmmmm, OK, I'm hungry...Love roasted vegies!! Never tried this one before, sounds like my new fave!!!

[jakki]

Originally Posted by B_Skurka

Can't you get anything right?

This is the right way to do it. Zucchini: Slice ...

.... ..This is the right way to spell it ZUCCHINI.....



....how's the beach?

[Melensdad]

Originally Posted by jakki

....how's the beach?

Hot, sandy and wet. I posted photos in another thread! But right now it is a little overcast, seems like there is a 20 minute rain every afternoon that clears up pretty quickly.

[RoadKing]

Originally Posted by B_Skurka

Can't you get anything right?

This is the right way to do it. Zucchini: Slice it 1/4" thin lengthwise, olive oil brushed on both sides, pepper then salt (and a nice grey flaked salt is best) ... crisp them up on the grill


to die for ...

Actually you can put a lot of things on it. I like it as you describe + oregano or a combo italian seasoning.

[DAP]

Originally Posted by B_Skurka

Hot, sandy and wet. I posted photos in another thread! But right now it is a little overcast, seems like there is a 20 minute rain every afternoon that clears up pretty quickly.

Bob .. what beach you on?

[Melensdad]

Crescent Beach

[Snowcat Operations]

Just put a head of cabbage on the grill. Filled with Butter Onions mushrooms and Shrimp! Will see how it turns out.

[Doc]

Your making me hungry and I already ate tonight.

[Melensdad]

I never thought of shrimp! But if you add a little garlic to that, it would be like shrimp scampi in a cabbage.

[DaveNay]

Originally Posted by B_Skurka

I never thought of shrimp! But if you add a little garlic to that, it would be like shrimp scampi in a cabbage.

Hmmm....I'm a little concerned about the shrimp getting overcooked.

[Snowcat Operations]

The shrimp was perfect. The cabbage was half done so next time I will add a bit more ice. Only the outter half of the cabbage was done. I bought the pre cooked frozen shrimp hoping that along with 3 sticks of salted butter would do the trick for steaming the cabbage. I cooked it on the BBQ for about 45 minutes at medium heat (plenty hot). I could hear the butter just boiling! The mushrooms and onions were great! I had planned on the garlic but found the clove a bit old so I by passed it altogether. Still not bad for my first try. Next time will see Bigger hole cut in the bottom. Garlic, Shrimp, 3 sticks of butter and a 1/2 cup of ice. More onions and mushrooms next time as well plus everything will be salted and peppered before being some what loosly wrapped but fully sealed. Thanks for the idea!