Foil Baked Cabbage Recipe 395

GRILLED CABBAGE

Steps:

• Cut cabbage into four wedges.
• Place each wedge on a piece of doubled heavy-duty aluminum foil.
• Spread cut sides with butter.
• Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
• Wrap bacon around each wedge.
• Fold foil around cabbage, sealing each wedge tightly.
• Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

FOIL-WRAPPED CABBAGE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge.
• Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil.
• Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.

FOIL BAKED CABBAGE RECIPE - (3.9/5)

Steps:

• Oven to 425ºF. Start with a whole head of cabbage and remove a couple of the outer layers. Rinse the head as best you can. Then cut off the stem part of the cabbage and quarter the cabbage. Tear off 4 pieces of foil that are long enough to cover and seal in each wedge of cabbage completely. Place each wedge on its own piece of foil and create a pouch. Place 1 to 2 tablespoons of salted butter or butter substitute in each pouch. Mince 2 cloves of garlic, more if you like it more garlicky) and put about a half a clove in each pouch. If you are using pre-minced garlic, I would say about 1 to 2 teaspoons in each pouch. Salt and pepper the cabbage, then roll the foil pouches tightly closed. I place an extra layer around the other way to ensure it was creating an adequate steaming pocket. Place on a baking sheet and leave in the oven for approximately 1 hour or until cabbage is nice and tender. Remove from oven, add additional salt or pepper to taste and enjoy.

CABBAGE AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

BAKED CABBAGE

Steps:

• Preheat the oven to 450 degrees.
• Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
• Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.
• Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
• Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.