If you like cabbage, you will enjoy this version of it. Leo told me about it while we were grilling chickens, and I decided to try it. Last night I was grilling my chicken over indirect heat at 300 degrees so I set these on the direct heat and cooked them about 15 minutes, turning them once. If I was just grilling it I would probably do it at 350 degrees and it might get done a little faster and with a little more brown. It wasn’t extremely tender, but I really liked the flavor – and also how easy it is for a side dish. We had to cut it with a knife to eat it, but that didn't really bother us.
1 head of green cabbage, rinsed with outer leaves removedOlive oil
Season-all seasoning of choice – I used Uncle Chris’s Gourmet Steak Seasoning by Fiesta
Slice the cabbage into “steaks” about 1” thick. Brush olive oil on both sides or spray them heavily with a spray olive oil if you have it. Heavily season both sides. Put them directly on the grill or on a grill pan. The trick will be to keep them from falling apart, hence one reason for slicing them so thick. Once the bottom has browned a bit, carefully flip them over until the other side has browned. I cooked them about 15 minutes at 300 degrees, but if you like your cabbage more tender you might want to cook them a little longer or at a higher heat.