Now here’s a recipe you just have to try. The idea of grilling cabbage made sound a little odd at first, but it makes it really good and sweet and the tangy spice of our Jack’s Creek Bar-B-Que Sauce pairs just right with this sweet n’ smoky side dish. The key to grilling cabbage is carefully cutting the cabbage into wedges, leaving the core attached to hold each wedge together while on the grill. Once cooked, you can remove the core if you want, but hold on to any leftovers, as it’s even better the next day chopped up in a salad.
1 head green cabbage
½ cup Martin’s Bar-B-Que Jack’s Creek Sauce
¼ cup olive oil
1T kosher salt
Remove any loose outer leaves and place the head of cabbage, core facing up, on a cutting board. Using a sharp chef’s knife, cut cabbage in half, directly through the middle of the core. Cut directly through center core on each section again, and one more time after that, ending up with eight pieces, all held together by a sliver of the core. Set aside.
Add the Jack’s Creek, olive oil and kosher salt into a shallow baking dish and whisk together with a fork. Place cabbage wedges in dish, cut side down and press into the marinade. Flip them over to allow the other cut side to soak up more of that tasty Jack’s Creek marinade. Set aside.
Preheat your grill to to medium heat. Once hot, carefully place cabbage wedges on grill, flat side down. Grill about 5 minutes on each side, or until dark grill marks have formed and cabbage is fully cooked and tender. Remove from grill and serve.