Tuesday, March 15, 2011

Grilled Stuffed Cabbage

Thank you Paula Dean for this great recipe - Grilled Stuffed Cabbage!  With a few adjustments, this recipe became allergy-friendly and equally delicious.

Another Grilled Stuffed Cabbage

1/2 lb sliced bacon
1 cup chopped onion
1 C cooked rice
1 medium green cabbage
1/2 C salt, divided into two equal portions
1/4 C garlic powder

  1. Place a vary large pot of water on the stove and begin heating it to boil.  This pot must be large enough to fit the entire head of cabbage and replace the lid.  There must also be enough water in the pot to cover the cabbage until it just begins to float.
  2. Cut the bacon slices into 1/4 inch pieces.
  3. Cook the bacon and onion until just beginning to brown but still soft.
  4. Remove the bacon and onion from the pan.  Reserve the drippings.
  5. Mix the bacon and onion with the cooked rice.
  6. Leaving the cabbage whole, remove the core to create a cavity at least 3inches in diameter and deep enough to fit the filling without perforating the cabbage head.
  7. By now, the pot of water should be boiling.
  8. Slowly pour 1/4 C salt into the water.  Be careful that it does not boil over.
  9. Place the cored cabbage in the pot of boiling water and cover.
  10. Cook about 5 minutes.
  11. While the cabbage cooks, crumple a piece of aluminum foil into a ring just large enough to hold the cabbage in an upright position.
  12. Now that the cabbage is a bright green color, carefully remove it from the pot.  Allow the water to drain from the inside of the cabbage.
  13. Place the cabbage on the aluminum ringwith the hole facing up.
  14. Blot the outside of the cabbage with papertowels.
  15. Lightly baste the cabbage with the drippings from the bacon.
  16. Sprinkle the cabbage with salt and garlic powder.
  17. Fill the cabbage with the bacon mixture.
  18. Preheat grill.
  19. Place the cabbage and its ring stand on grill.  Close the lid and cook for 15-20 minutes or until brown.
  20. Remove from the grill and cut into wedges to serve.

NOTE:  Par boiling the cabbage head ensures that the cabbage is cooked to complete doneness.  If you do not have a sensitivity to uncooked cabbage, you may forgo this step entirely.  In that case, you will need to cook the cabbage longer on the grill.

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