Grilled Cabbage Packets Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge.
• Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil.
• Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.

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 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 grill for medium heat, and lightly oil grate.
• Place each wedge of cabbage on a 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 packets every 10 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:

• Slice cabbage into six 2" thick slices.
• Lay each slice on individual sheets of foil (approximately double the size of the cabbage slice).
• Top with thick onion slice, 1 T butter, and 1/6 of the bacon pieces.
• Salt & pepper to taste.
• Seal foil into packet.
• Grill at 375 for 30 minutes .
• P.S. This can also be made as a casserole in a 13x9 glass pan sealed in foil, baking at 350 for 30 minutes.