Grilled Cabbage Recipe 475

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Arrange the cabbage wedges into the bottom of a large metal baking dish. Pour the water into the dish. Place a teaspoon of butter on each cabbage wedge. Season liberally with garlic powder, seasoned salt, and pepper. Cover the dish with aluminum foil.
• Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

Steps:

• Preheat a grill for medium-high heat.
• Combine the garlic, Parmesan, 1/4 cup of the olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender. Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper. Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.
• Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook. Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.
• Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter. Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.
• Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
• Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
• Brush one side of the steaks with some of the oil mixture.
• Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Fill the hole created from coring the cabbage with butter, salt, and pepper. Roll bacon slices and stuff into hole in cabbage. Lay any leftover bacon slices over the top of cabbage. Wrap the whole cabbage in aluminum foil.
• Cook cabbage on preheated grill until tender, 45 to 50 minutes. Remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

Steps:

• Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper. , Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.