Let’s be honest, anytime of the year is great for grilling! If you are not a fan of braving the cold Nebraska wind, consider a counter top model. I ran across a brand new George Foreman grill at a garage sale, best $10 I ever spent!
Grilling can allow you to really expand your creativity with all of the food groups. One of my favorite vegetables is cabbage. Here is a basic recipe, feel free to add or subtract seasonings to fit your taste buds. Also, I chose red cabbage, but you may use green as well. The red is so colorful and has a lovely taste.
- 1 medium head of cabbage, your favorite type
- 2 tbs. olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1. Rinse and remove outer leaf of cabbage.
- 2. Cut 1" thick slices of cabbage. Place on aluminum foil (be sure it is big enough to form a pocket to cover all of the cabbage)
- 3. With basting brush, rub cabbage with oil and seasonings.
- 4. Cover the cabbage completely with the foil and grill over medium heat. Check every 5 minutes or so to be sure you do not over cook. Cook to desired tenderness.
- Notes: You can do this on a counter top grill. Note that you may need to add more olive oil to keep it moist as a table top grill tends to take the liquid out of the cabbage. Feel free to alter this recipe to your liking. I have seen variations that include butter in place of olive oil and adding bacon. My goal is to bring "skinny" options or low-fat ways of preparing food. Also, grilled vegetables of any kind could be easily substituted, the possibilities are endless!