Reviewed: Jun. 18, 2009

UPDATE: I just made this again last night and I am still amazed at how good it turns out and how easy it is. I left out the bell pepper this time but it was just as good. Thank you again for the recipe it is awesome! I am giving this recipe 5 stars for flavor, innovation and ease! We love fried and boiled cabbage but never thought of putting it on the grill. I added 1/4 cup butter and also some olive oil,celeryt seed and plenty of fresh ground pepper. I made 2, one with the green pepper and one without. I also added some cooked crumbled bacon. Both were really good. Thanks for sharing! it was a hit and good the second day too (for what little was left).

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Reviewer:

Laura

Cooking Level: Expert

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Reviewed: May 23, 2009

Good recipe but it takes a lot longer to cook than the recipe says. I also used a whole stick of butter, not 1/4 of a cup.

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AKiesler

Cooking Level: Expert

Living In: New Albany, Indiana, USA

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Reviewed: Aug. 9, 2008

I didn't follow the recipe exactly. I didn't use peppers or onions and I only used half a cabbage. I cut the cabbage in wedges and then peeled the layers apart and put it in a zip lock bag. Then I melted the 1/4 cup of butter and put two cloves of minced garlic in the butter and poured it over the cabbage and shook the bag to coat it. Then I wrapped the cabbage in the foil and grilled 40 minutes. It was delicious!

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Beth

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

I had expected something out-of-this-world because of all the high ratings this recipe got, but I'd say I just got some good cabbage. The cabbage tasted like cabbage, which I liked, but it wasn't anything mindblowing. I might make again because it's healthy, but I don't see myself craving this or dreaming about it or anything like that. :)

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 2, 2008

This was delish!! Such a change from boiled and fried cabbage. It takes on the characterstics of fried cabbage though, just somewhat healthier. I followed the recipe exactly with the exception of adding grated parmasean cheese, it added a wonderful flavor to it. I also did not turn my cabbage for fear that the butter would run out and ruin my new grill lol...but i think it turned out great because it left a very charred outer layer that was very good. Thanks for posting. I could almost ate a half a head of cabbage tonight!!

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FROMPHILLY

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 29, 2008

This is funny I had basically the same grilled cabbage I concocked last summer! I used papricka, pepper salt and a Mrs. Dash for spices than i used green red yellow and orange pepper with butter in the cabbage wedges. You can use little or as much different additives as you want a very flexible recipe!

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Ms.CooksALot

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Feb. 24, 2008

Loved the flavours & easy to make. Instead of foil, I use 2 aluminum (disposable) containers and hold together with foldback clips. I find them easier to flip &/or check when they are done. I like my green peppers cooked less (they were abit mushy) so next time I will add them part way through cooking.

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MustangSally

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Reviewed: Jun. 10, 2007

I liked this...especially the convenience of cooking it on the grill while you're already grilling. But will try it with a few more spices next time.

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Gizmo

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2006

I liked it, but the family said it was just ok. I found wedges didn't work that well, since it's hard to coat spices all over and the center was still crunchy. I'd chop it up like a salad & wrap it up that way.

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Amy

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Reviewed: Jul. 5, 2006

I should have read the reviews first...it was a bit bland. Next time I try this, I will add more garlic and spice. Definitely better than boiled cabbage though!

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Rosemary

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Reviewed: Apr. 27, 2005

With more garlic, this recipe is 5 stars *****. I only used a quarter of a head of cabbage, but used three cloves of garlic. PERFECT. Nutritious & delicious!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 4, 2005

This was prett good. Next time I might use a little more butter. My husband, who hates anything green that grows, said this was "Definately edible." Now that's the highest praise you can ask for!

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