Grilled Cabbage I Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 21, 2006
Just OK, on the dry side. Needs flavoring.
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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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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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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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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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Reviewed: Aug. 21, 2002
This is the best way to cook cabbage and it is GREAT! Try it!
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