Reviewed: May 29, 2009

I have been making this recipe for five years now instead of garlic i use about 5 beef boulion cubes, talk about amazing. We usually grill tri-tip so i put this on 30 minutes before the steak when the steak is done the cabbage is ready. I will have to try it with garlic because I am a garlic nut. Thank you!

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Nov. 18, 2008

I love this! I spread a little bit of olive oil instead of the butter, and since I make one wedge at a time for myself, I don't need the ice cube. It still comes out great and I've made this many times since trying it the first time!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 13, 2008

Core area needed to cook longer, very good taste.

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Angela

Cooking Level: Intermediate

Living In: Aliso Viejo, California, USA

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Reviewed: Jun. 14, 2008

I'm giving this 4 stars because I think I did something wrong. I have recently bought a new grill and I'm not used to it yet. My cabbage was slightly burned on the outside and just not done enough for my taste. It was fun to make and an excellent idea, I just don't know if I would try it again. I'd rather have mine steamed. The flavors didn't get fully into the cabbage.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: May 27, 2007

This was excellent, whole family enjoyed. Grilled some sausages and potatoes and this was the perfect side dish!

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: May 21, 2006

Just OK, on the dry side. Needs flavoring.

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CLUEKE

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Reviewed: Apr. 13, 2005

I don't know what I did wrong because we did not like this recipe at all. The butter never melted, and we BBQed this on med-high (and high) for 40+ minutes. The outer half cooked enough, but the inside was still raw. Thank goodness cabbage is cheap because I threw away a bunch of it!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 25, 2004

This was very good. I made two cuts about 2/3rds of the way down the cabbage so I could add some onions inside and let the foil hold it back together.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 24, 2003

I didn't get to try this..but only because my husband ate it all. =0. He loved it! Well before everyone thinks that he is a pig (actually he is almost a clone of Nick Cage), I scaled the recipe down to use the 1/4 of a "small" head of cabbage that was left over. He said that it was really good & to do a repeat, which is all good to me! Thanks Gail!

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Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Nov. 10, 2002

I think i put too much garlic, but it had a GREAT flavor. It was raining so we put it in the oven for 40 minutes then took it out cut it in four and stuck it in the steamer for 15 minutes. It turned out really good and I bet it would be better if I was able to put it on the outdoor barbeque!

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