We’re big cabbage fans around our camp; cabbage is incredibly versatile, can either be a supporting player or the star of the show, is hardy, stores well, and readily available for most of us around the country.
When this recipe popped up in Garden and Gun’s feed a few months back, I have to admit I was a bit skeptical at first, though finishing vegetables on the grill, or just plain grilling vegetables is pretty much always a great prep, and done right, wins over even the pickiest eaters.
We cooked this up yesterday afternoon, and it was amazing to say the least. We’re real-wood fire people in our grill and smoker worlds, and using a very good butter also pushes this dish over the top.
1 medium-sized cabbage, loose outer leaves removed, stem trimmed flat
2-3 tbsp good butter
1 medium lemon, quartered
Optional toppings
Finely chopped chives or thinly sliced green onions
Toasted pepitas or sunflower seeds
Your favorite spice mix
Preheat the oven to 300, then roast the cabbage whole on a foil-lined baking sheet until a small knife can easily penetrate to the core, roughly 2 hours.
Remove from the oven, fire your grill, and melt the butter.
When the cabbage is cool enough to handle, peel away the dark outer leaves until down to less-brown layers, cut into quarters, brush with the butter and dust with any spice or spice mix you’re using, and grill until slightly charred and well marked (won’t take long).
Pull from the grill, brush once more with the butter, spritz with the lemon, and go to it.
Enjoy.
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