Braised Cabbage Head

6-8     1 hour     Grill

Typically braising is done with meat. It’s also not really in the world of barbecue. But it’s a cooking method that works perfectly with this hearty vegetable side dish. Because the cabbage is 91% water, it can take a lot of heat and hold its moisture.

Not only does it taste fantastic, it’s affordable, and a macho show stopper on the grill. Who says cabbage ain’t cool!

4 slices bacon

1 fresh cabbage head

¼ cup (½ stick) butter, softened

3 chicken bouillon cubes

2 teaspoons freshly ground black pepper

½ cup grated Parmesan cheese

1. Cook the bacon halfway (about 3 minutes in the microwave).
2. Let cool and chop the bacon.
3. Preheat the grill to medium- high heat (350°F - 400°F).
4. Core the cabbage completely from the stem end. This will create a deep hole that you can stuff.
5. Smear the butter all over the inside of the cored-out cabbage head.
6. Add the bouillon cubes, bacon pieces, and pepper.
7. Wrap the cabbage in aluminum foil, leaving only the hole at the top exposed.
8. Place the cabbage on the grill with the exposed part up. Use a ring of crumpled foil to stabilize.
9. Close the lid and grill the cabbage head for 1 hour.
10. Pour the contents of the cavity into a large bowl, and chop the cabbage head.
11. Add the cabbage pieces to the bowl and toss to coat.
12. Pour onto a serving platter and sprinkle with the Parmesan cheese to serve.

Cabbage heads can last up to two weeks in the refrigerator and sealed in a plastic bag.