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Grilled Cabbage

Cabbage is not the most common grill item, but it is delicious. The grilling gives it that familiar fire roasted flavor and cooking quickly leaves it with a bit of a crunch. To bring out the full flavor I highly recommend using Creole Seasoned Salt rather than simple salt and pepper.

1 medium sized head of cabbage

Olive oil for brushing

Creole Seasoned Salt

Parmesan or pecorino Romano cheese (optional)

Remove any damaged outer leaves from the cabbage. Cut it into quarters through the core. Cut the quarters in half through the core. Run a thin metal skewer through all the cabbage leaves. This is easier if the skewer just misses the core. Brush liberally with oil and season.

Prepare the grill for high heat direct cooking. Place the cabbage directly over the fire and grill for 4 minutes per side, lid closed. Turn the cabbage once more and grill the first side for 4 more minutes.

Remove the skewers from the cabbage, plate them, and top with cheese if desired. Cheese on cabbage sounds strange, but it is good.


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