This is a Picture step direction of how I prepare my brother Leo's Grilled Cabbage, then Garnish it with Red Bell pepper strips. You may garnish it how ever you like, or not at all. It just makes it much more appealing when it is garnished.
Since it was the 4th of July, my daughter Briana Did this one, so she would know how to make it by herself. We took some pictures to make it a little easier to visualize the steps.
This is a great way to get your veggies in during the summer,& so tasty & flavorful too.
I put my own spin on this recipe to make the presentation more appealing.
You will need a 3 1/2 pound TO 4 POUND head of cabbage, Remove outer leaves to save and garnish platter if desired. You MAY ALSO USE KALE OR MUSTARD GREENS I DID HERE. If you use the outer leaves from the cabbage, they will look more attractive if the leaves are blanched( they will turn a BRIGHT GREEN COLOR AFTER BLANCHING)
With the tip of a sharp knife carefully remove the core from the bottom of the cabbage. Then core out enough excess cabbage by going to the inside of the cabbage with sharp knife removing enough shreds to make a well deep enough for the butter mixture.
Chop Bell pepper, onions or shallots, and garlic, or you can mince garlic if desired.
Add chopped vegetables to a small bowl, then add the softened butter and the spices, blend together till combined.
Fill the core of the cabbage with the softened butter mixture, and rub any excess over the top and out side of the cabbage.
Now tear 3 sheets of heavy duty aluminum foil, that is long enough to wrap around entire head of cabbage. Wrap cabbage in first layer being sure to cover entire cabbage. Then turn cabbage a quarter to half turn and wrap completely again. Turn one additional time and cover completely again
Now place whole cabbage on grill with the core side facing upward, over indirect coals. Close lid and cook till cabbage is done, usually about `1 hour to 1 1/2 hour, or when you press into cabbage with index finger, it leaves an indention. If you have a smaller cabbage will not require as much time, and if you prefer more crisp cabbage, it will take less time also.
Remove from grill and allow to cool where you can unwrap safely without burning yourself. The cabbage is to the RIGHT OF THE TURKEY. Sorry I didn't get the complete picture. Line a platter with the outer leaves of the cabbage, or use kale or mustard greens. Then place cabbage on center of platter.
Beginning from center of cabbage with a sharp knife, slice down side of cabbage into desired wedge sizes. Allowing cabbage to fall in a spiral fashion as you cut onto lined platter.
Now drizzle wedges with soft squeeze margarine, then sprinkle with chopped chive. Place red bell pepper strips between each wedge, and then around the center of cabbage if desired. Of course this is optional. You can even just chop a few strips and sprinkle the chopped pieces over cabbage if desired.
Fill bell pepper halves with desired condiments of your choice, Horseradish, Mustard, or Catsup. Serve and enjoy.