Cabbage

Tommy

I know I did this a week or so ago but I didn't have pics and didn't include the recipe so in an attempt to redeem myself and possibly stir up a few new cabbage heads here goes.
As you can see I also fixed one for my unsuspecting neighbor. And yes they took it.[p]Original recipe came from How to Grill by Steven Raichlen.
1 Head of Cabbage
1 Med Onion
4 Thick slices of bacon
2 Good fist sizes of bulk sausage. My wife thinks thats about 2-lbs.
1 Stick of butter.
1/4 Cup of your favorite BBQ sauce.
Salt and pepper.[p]Cut out the stem from the cabbage and make a bowl, the deeper the bowl the more stuffing it will hold and I'm thinking right now the next one will be a little bigger.
Saute onion, bacon, and sausage untill soft. I took my basting brush and smeared the renderings from this all over the cabbage, then salt and pepper the outside as you see fit.
Pour in the BBQ sauce.
Fill cabbage bowl with stuffing.
Cut 1/4" pats of butter and cover the top of your cabbage, completely.
You can direct or indirect grill this at 350 degrees. I used my plate setter and cooked for 1-1/2 hours. The original recipe says to cook for 1 to 1-1/2 hours but being a Mississippi boy I like my cooked veggies soft.
I absolutely love this. [p]Da Rings
[p]Smoking with cherry chips.
[p]Ready to eat.
[p]

Tommy

Tommy,
Yall will just have to forgive me I forgot to make the photos smaller. I'm still learning.

Mike in Abita

Tommy,
They look good to me.[p]

Susan Egglaine

Tommy,
When I bought my egg a few months ago, my dealer said cabbage is one of his favorite things on the egg. It would be a good way to use one of the twenty heads that are all ripe at ther same time next summer! I will give ita try before then. THANKS!

Rick's Tropical Delight

Tommy,
nicely done

ranger ray

Tommy,
thanks for the idea.... i'm gonna give a shot when make anew batch of sausage... rr

Big'un

Tommy,
That looks great! I'll try that soon! Great pics!

Mustard

I tried this last night using half a head of cabbage I had in the fridge and ground pork instead of sausage. Came out great!

I was thinking about doing it strictly as a side dish and stuffing with vegetables, i.e. onion, mushrooms, squash (yellow and zucchini), and a little a bacon for seasoning. Any thoughts on this idea? Any suggestions on what veggies to use?

Greg