Grilled Cabbage with Bacon

Name: Grilled Cabbage with Bacon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 cabbage head
Ingredients: 1 head cabbage; 2 tablespoons butter, or as needed; 1 sweet onion (such as Vidalia®), chopped; ½ pound bacon, or more to taste; 1 cup barbeque sauce; 2 slices bacon, or as desired

Rating: 4 stars

1 Rating
1 Review
1 Photo

A great recipe to take to a potluck. You will need copies of the recipe. Great to set on table for presentation, then cut up so easy to handle.

By Rick Nelsen

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Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

1 cabbage head

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 head cabbage
2 tablespoons butter, or as needed
1 sweet onion (such as Vidalia®), chopped
½ pound bacon, or more to taste
1 cup barbeque sauce
2 slices bacon, or as desired

Directions

Step 1

Cut the knot from the bottom of the cabbage and remove the core.

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Step 2

Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
Step 3

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
Step 4

Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
Step 5

Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
Step 6

Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

199 calories; 10.2 g total fat; 23 mg cholesterol; 669 mg sodium. 21.8 g carbohydrates; 6.4 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Soup Loving Nicole

09/07/2018

Great idea and the flavor was good but you'll need to make some adjustments. By just cutting the core out I could see that I had way more filling than would fit in the hole. So I carved more out but was still only able to get half of it in there and then there was no room for butter. You'll either need to cut such a big hole that you waste a lot of the cabbage or either just scale the filling in half. Cook time was spot on. Read More

1 Ratings