Bbq Cabbage Recipes

Steps:

• Cut cabbage into wedges and separate wedges.
• If you are using other ingredients, slice those up as well.
• Prepare foil by spraying with Pam or something else that will prevent sticking Place cabbage and other ingredients in center of foil.
• Sprinkle with salt and pepper to taste.
• Drop butter or margarine on top of cabbage.
• Fold foil into "packet" by folding sides in first, then rolling ends (be sure there is no way the butter can drip out) Cook on grill (charcoal or gas, but charcoal tastes best) on medium heat for about 30 minutes. The mixture is done when cabbage and other ingredients are tender!
• Enjoy!

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 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.

Steps:

• Preheat grill for medium heat.
• Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.
• Grill for 30 to 40 minutes on the preheated grill, until tender.

Steps:

• Cut cabbage into four wedges.
• Place each wedge on a piece of doubled heavy-duty aluminum foil.
• Spread cut sides with butter.
• Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
• Wrap bacon around each wedge.
• Fold foil around cabbage, sealing each wedge tightly.
• Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Steps:

• Cook the bacon in a large saucepan over medium-low heat until the fat has started to render but the bacon is not yet crisp. Add the red onions, apples, salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the chicken broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
• Once cabbage is cooked, remove the lid and add the Neely's BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Transfer to a serving bowl and top with pat of butter. Serve hot.

Steps:

• Preheat an outdoor grill for medium heat.
• Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
• Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

Steps:

• Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
• Cut the core out of the cabbage and discard. Push out to open the head of cabbage to allow the goodness to get into the leaves of the cabbage. Cut the remaining butter into dice. Stir the barbecue sauce into the bacon and onion mixture. Prop the cabbage upright on the aluminum foil ring, cavity facing up.
• Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings (save any remaining bacon fat for basting pork chops or making baked beans). Season the cabbage lightly with salt and generously with pepper.
• Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and pre- heat on high until you see smoke, then reduce the heat to medium.
• When ready to cook, place the cab- bage on its aluminum foil ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
• Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.

Steps:

• Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side or heat an oven to 180C/160C fan/gas 4. Wash the cabbage of any grit or soil. Beat the butter with the rest of the ingredients and a pinch of salt.
• Open the outer leaves to expose the main ball, spread out the leaves and make a few big cuts into the heart. Smear the butter mix over the middle, draw the outer leaves back up, and secure with string (this will stop the leaves falling off ).
• Sit the cabbage in a roasting tin and cook in the barbecue or oven for 1 hr 15 mins until the outer leaves are charred and an inserted skewer doesn't offer too much resistance. Remove the cabbage and cut off the string, then remove the outer leaves to expose the cooked middle. Cut into wedges and baste with the butter in the tray while warm, so the cabbage soaks up the flavours.