A Simply Delicious Side Dish
- Carbohydrate 0.493122866986114 g
- Cholesterol 20.3354166838572 mg
- Fat 7.67768271882921 g
- Fiber 0.0933608798598867 g
- Protein 0.138850611092021 g
- Saturated Fat 4.86096586548716 g
- Serving Size 1 1 serving (15g)
- Sodium 91.0295072577622 mg
- Sugar 0.399761987126228 g
- Trans Fat 0.538488337794919 g
- Calories 70 calories
Step-by-step
- Cut cabbage into eight wedges; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Spread cut sides with butter. Sprinkle with onion, garlic salt and pepper.
- Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.
Softened butter does the heaviest structural lifting in this preparation, acting as both a flavor carrier and a moisture barrier that traps natural juices inside dense brassica leaves during direct heat exposure. Building an airtight foil packet ensures the vegetable steams effectively before exterior charring can occur. Heavy-duty foil measuring twenty-four by twelve inches prevents accidental tears when turning wedges on the grate.
Managing Heat and Foil Safety
Medium heat on a gas or charcoal grill translates to an internal grate temperature between 350°F and 400°F. Cook the wrapped wedges for twenty minutes without opening the seal, allowing ambient convection to soften the tough fibrous core completely. Piercing the thickest part of a wedge with a metal skewer provides the most reliable visual and textural cue for doneness; resistance should be zero. Opening the foil packet requires caution because trapped steam expands rapidly and causes severe thermal burns upon release.
- Substitute olive oil or plant-based margarine at a 1:1 ratio if dairy-free cooking is required.
- Store leftover wedges in a sealed airtight container in the refrigerator for up to three days.
- Pre-slice the medium head into exact wedges to promote even heat distribution across all eight portions.
