Recipe: Low and Slow Cabbage (whole head foil-wrapped and cooked on a grill)

LOW AND SLOW CABBAGE

"Everyone on the circuit has a version of this recipe, but I like this simple, pared-down version. I often add barbecue sauce during the last hour, some add cream cheese, and one team's secret is grape jelly!"

1 medium cabbage head
4 tablespoons butter, cut into small piece
1 tablespoon barbecue spice rub

With a sharp paring knife, remove the core of the cabbage, creating a hole about three inches deep. Gently loosen cabbage leaves. Slice a small piece off the opposite (non-stem) end of the cabbage to level it.

Turn cabbage over, sprinkle the cavity with the barbecue spice rub, and spread butter in the cavity and between leaves of cabbage.

With the cavity pointing up, wrap the cabbage in heavy-duty aluminum foil so that all but the top is covered.

Prepare a grill to 325 degrees F.

Place the cabbage on the center of the cooking grate, and allow to cook over medium indirect heat for 2 to 3 hours or until very tender and leaves can be pulled from the core with little resistance. Baste occasionally with the melted butter from the core of the cabbage.

Eat by pulling the leaves from the center, or cut into wedges and serve.

Makes 4 servings
Source: Elizabeth Karmel in Chile Pepper Magazine, June 2006