Grilled Cabbage Wedges Food

GRILLED CABBAGE

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.

GRILLED CABBAGE WEDGES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
• Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

GRILLED 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.

GRILLED CABBAGE WEDGES

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Remove the tough outer leaves of the cabbage. Cut it into 8 wedges (or more if the cabbage is large), leaving the stem intact.
• Place the wedges on a baking sheet. Rub both sides with 1 tablespoon of the olive oil. Sprinkle on 1/4 teaspoon kosher salt and fresh ground pepper on one side of the wedges, then flip them and sprinkle the remaining 1/4 teaspoon kosher salt on the other side.
• Place the cabbage directly on the grill grates. Grill 5 to 6 minutes per side (10 to 12 minutes total) until softened, turning once.
• In a small bowl, mix together the balsamic vinegar, the remaining 1 tablespoon olive oil, honey or maple syrup, and onion powder. Drizzle the mixture over the wedges and serve.

GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD

Steps:

• Preheat a grill for cooking over medium-high heat.
• Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
• Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
• Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
• Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
• Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.

CHARRED CABBAGE

Steps:

• Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.

GRILLED CABBAGE WEDGES WITH A CREAMY ONION VINAIGRETTE

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!

GRILLED CABBAGE WITH BACON AND ONIONS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Slice cabbage into 6 wedges.
• Place each cabbage wedge on a sheet of double-lined foil. Season with salt and pepper. Add 1/2 teaspoon sugar to each wedge. Drizzle each with 1 tablespoon melted butter. Add bacon, onion, bell pepper, and garlic to each evenly. Wrap up with foil.
• Cook on the preheated grill until tender, about 30 minutes, turning after 15 minutes.

CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE

Steps:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
• Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
• While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
• Variations
• Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
• Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
• Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.

CABBAGE ON THE GRILL

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.

SAVOY CABBAGE WEDGES WITH BUTTERMILK DRESSING

Steps:

• Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.
• Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15-20 minutes.
• Serve topped with dressing, blue cheese, and more chives.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill.