Friday, 8 March 2013
BBQ Braised Cabbage
I had a really nice head of organic cabbage that had been hanging out in my fridge for a couple of weeks, just waiting for some inspiration. I was thinking of making another batch of sauerkraut with it, being as my supply is starting to run low, but just hadn't gotten around to it yet. I was also thinking of making my favourite spicy cabbage from a post on my old blog (http://9cooks.blogspot.ca/2010/01/will-trade-for-duck-eggs.html), but again, it just hadn't happened yet. So there the cabbage sat. On Saturday Jim and I had picked up some Steam Whistle Spicy Beef Sausage With Beer at a really cool place in Kitchener: (http://www.fiddleheadshealth.com/retailer/store_templates/shell_id_1.asp?storeID=6CDFC10EFEFF4F04BA13BEC66142CE79) I knew I was going to BBQ them tonite, and on a whim decided to BBQ the cabbage too. Why not, right? I threw it in a double layer of foil, heated up the grill, and found a brand new favourite way to have cabbage. This will be repeated OFTEN! The cabbage takes on a smoky buttery sweetness that is amazing. It was the perfect side to our sausages.
½ of an organic Cabbage, cut into 4 wedges.
4 pats of butter
Salt and pepper to taste
8 pieces of foil, big enough to wrap around the wedges, you will use 2 pieces for each wedge
Place a wedge of cabbage on 2 pieces of foil , top with a pat of butter , and salt and pepper to taste.
Wrap foil up around cabbage well, and repeat with the other 3 wedges.
I used the indirect BBQ method, turning off the middle burner on our BBQ but leaving the outer 2 on medium heat.
Close lid and leave for 35-40 minutes. Unwrap carefully and enjoy!