*This dish may sound odd, but it's delicious. My Dad, Howard McCarthy (aka "Sarge"), used to make this everytime he would grill out, when I was a girl. My husband now makes it at least once every weekend, during grillling season. You can make it mild or spicy...to suit everyone's taste...since each packet is individually portioned. If you don't want to start up the grill, it works great in a baking dish, in the oven too. I really hope you try this! Colette
SARGE'S GRILLED CABBAGE
1 large head green cabbage 1 stick butter or margarine (softened but not melted) Salt and Pepper Cajun Seasoning and/or garlic powder, if desired.
Wash cabbage and remove any loose outer leaves. Cut cabbage in half, then in fourths, then into eighths. Tear off 8 pieces of heavy duty aluminum foil(be sure it is large enough to completly cover cabbage and allow for room to fold the foil tightly around wedge.
Place one wedge of cabbage in the center of a sheet of cabbage. Cut margerine into 8 equal pieces. Rub cut surfaces of cabbage wedge with butter. Sprink with salt and pepper (and/or cajun seasoning and garlic powder) to taste.
Carefully pull up edges of foil and fold them together a couple of times, to make a tight seal. Do the same with the sides of the foil. Follow the same process for the remaining cabbage wedges.
Place on grill, above hot coals, approx. 1 hour before meat is placed on grill. Or, bake in a 350*F oven for approx 1 hour or until cabbage is tender. If baking in an oven, be sure to place packets in a baking dish to catch any butter!
Colette
