You almost feel guilty cutting apart such a beautiful vegetable, but once you taste the yumminess of this recipe all guilt goes out the window!
I confess that I purchased this most beautiful cabbage at the grocery store for the sole purpose of photographing it. Squished in between kale and green onions, all of those amazing colors started singing to me! I did a double take and literally stood in the produce aisle gazing at its beauty for a good thirty seconds. "Go, Mommy! Move cart, Mommy!" jolted me back into reality, so I grabbed the prettiest one I could find and gently set it in the cart.
Once at home, I took about a hundred photos of it and then wondered what in the world I was going to do with my pretty new cabbage. I like cabbage, but I have not done much cabbage cooking. It was a nice day, so I decided to try cooking it on the grill. I must say that I love how it turned out. Even my sometimes veggie-picky husband liked it!
Cut the cabbage to make eight wedges. I cut the core off the affected pieces after I had cut the cabbage into wedges. I found this easier (and safer) than trying to stab a knife through thirty layers of cabbage in the shape of a cone.
Place the cabbage wedges on a large piece of aluminum foil.
Put a pat of butter on top of each wedge.
Sprinkle a generous amount of garlic salt and pepper over all of the wedges.
Wrap the aluminum foil tightly around the cabbage wedges to completely surround and cover them.
Cook on the grill at medium heat for 30 minutes. Now, I am not a fan of mushy vegetables. I tend to like my veggies a little bit crunchy. Cook for 40-45 minutes if you prefer the softer variety of cookedveggies.
I admit that I do feel slightly guilty about cutting up, cooking and eating such a beautiful specimen. Is that weird?
Like grilled vegetables? Then you will love my Grilled Corn with Spicy Cilantro Lime Butter.