Grilledcabbagewedgeswithacreamyonionvinaigrette Recipes

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.

Steps:

• Preheat grill for medium heat, and lightly oil grate.
• Place cabbage on a large sheet of aluminum foil. Top with onion slices, bell pepper slices, garlic, black pepper, and butter. Fold edges of foil together to seal, then wrap entire package again with another sheet of foil.
• Cook on hot grill for 30 to 45 minutes, turning packet every 10 minutes.

Steps:

• Vinaigrette -- Make Ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving.
• Bacon -- I also make this ahead to save some time. Simply add the chopped bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator.
• Cabbage -- First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6-8 wedges per head (depends on the size). Melt the butter, I did mine in a small glass in the microwave. Brush the cut sides of the cabbage with the melted butter and season well with salt and pepper.
• Grill -- This can be done on a charcoal, gas or even an inside grill. Grill each side approximately 5 minutes. You want a bit of a char, but not too long; you want the cabbage to still be a bit crispy.
• Serve -- Top each cabbage wedge with the onion vinaigrette and bacon bits. This is absolutely delish! ENJOY!

Steps:

• Remove any wilted leaves from the outside of the iceberg lettuce. Remove the core and slice the head of lettuce in half from top to bottom. Cut each half into 3 wedges.
• Arrange 6 wedges on a platter. Top each wedge with sliced radishes and halved cherry tomatoes. Drizzle about 1/2 cup of dressing all over the lettuce and veggies. Top with the blue cheese and chives. Place baked onion rings on top. Serve with extra dressing on the side.
• Add the mayonnaise, sour cream, vinegar, garlic powder, chives, dill, parsley, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a high-powered blender and blend until smooth and creamy, about 1 minute. Transfer the dressing to a bowl and refrigerate until ready to serve. Dressing can be kept in an airtight container in the fridge for up to 1 week.
• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Slice the onion into 1-inch-thick rings. Separate the rings and save the small inner rings for another use. Add the large rings to a bowl and cover with the water. Let the onions sit while you prepare the dredging stations.
• Add the flour and 1/2 teaspoon salt to a medium shallow bowl and whisk to combine. Add the panko, garlic powder, onion powder, 1/2 teaspoon salt and pepper to a second shallow bowl and whisk to combine. Add the egg whites to a third shallow bowl and whisk vigorously until they are frothy and foamy, but not holding peaks.
• Remove each onion ring from the water, shaking off any excess, and place immediately into the flour mixture, making sure to toss until it's fully coated. Next, dip the onion ring into the egg white mixture, flipping to coat thoroughly. Shake off any excess egg white and transfer the onion ring to the panko mixture, gently pressing in the breadcrumbs to adhere. Place the onion ring on the prepared baking sheet and continue the process with the rest of your onion rings.
• Generously spray the onion rings with non-stick cooking spray. Flip the onion rings and generously spray the other side. Bake until golden brown and crisp, flipping halfway through, about 20 minutes.

Steps:

• Place each wedge in a separate piece of foil.
• Dot with butter and sprinkle with seasoning salt. If you like, you can drizzle with very small amt olive oil and top off with cracked black pepper.
• Close up the foil, making 4 small packages.
• Grill on medium (mine registered at 400) for 10-15 minutes.
• Remove from grill and let rest for 3-5 minutes to let the juices reabsorb, then remove from foil, pour any remaining juices on top and enjoy!

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:

• Coarsely chop cabbage in large casserole dish sprayed with PAM.
• Sprinkle onion on top of cabbage.
• Pour melted butter over cabbage.
• Sprinkle with salt.
• Mix Mayo and soup together and then spread over cabbage and onions.
• For topping, mix together melted butter, crushed crackers and grated cheese.
• Sprinkle over top of casserole.
• Bake at 350 for 45 minutes or until bubbly and brown.
• Enjoy!

Steps:

• Cut cabbage into four wedges; place each on a piece of double-layered heavy-duty foil (about 18 in. square). Spread cut sides with butter. Sprinkle with salt, garlic powder, pepper and Parmesan cheese. Wrap a bacon strip around each wedge. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.