Reviewed: Aug. 18, 2012

Amazing!! I had some cabbage that needed to be used and it was way too hot to cook inside, this was a great way to cook cabbage! Will be doing this again! I individually wrapped the pieces in foil on indirect heat and didn't turn them. So tasty!

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Reviewer:

faithirene

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jul. 1, 2012

This was so good! Like others, I wrapped mine individually in foil and grilled w/o the pan over indirect heat. Fantastic! Both hubby and myself said we'll make it this way from now on. :)

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1 user found this review helpful

Reviewer:

pam

Cooking Level: Intermediate

Reviewed: May 2, 2012

I cooked mine in the oven instead of the grill but it seemed to take longer to get tender! I just cooked it longer and it turned out great!!

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2 users found this review helpful

Reviewer:

kdgalyon

Reviewed: Mar. 26, 2012

Good recipe! I wrapped my wedges in aluminum foil I sprayed with cooking spray and sprinkled them with salt, pepper and garlic powder (topped with the dab of butter). Perfect with some salty smoked sausages we grilled.

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3 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Mar. 20, 2012

I wrapped each individual wedge in aluminum foil and grilled. I also used nonfat butter flavored spread, making this fat free. I had no idea that cabbage could be that delicious!

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2 users found this review helpful

Reviewer:

Sarah P

Reviewed: Oct. 24, 2011

I did this on my george foreman (being an apartment with no outside access dweller). I then added it to my kelbasa, onions, and egg pasta. Stuck all in crockpot and I think the grilled versus sauted cabbage made a nice difference than usual.

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4 users found this review helpful

Reviewer:

aliciafig

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 5, 2011

Pretty darn good. Not earth shattering, but worth trying a second time for sure. I had 2 little cabbages; one I quartered and one I cut in eights. I I should have quartered them both.

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4 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Aug. 6, 2011

I added an eighth of an large onion right next to each wedge. Added wonderful flavor.

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6 users found this review helpful

Reviewer:

Robin

Reviewed: Apr. 11, 2011

Came out great! I made mine into individual packets for easy serving. Go heavy on the salt, and easy on the pepper though. Cabbage needs a good bit of salt, but a lot of black pepper is not so tasty on it. Thanks for the recipe!

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6 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Feb. 26, 2011

What a great way to eat cabbage! I love what the grilling does to the flavor of the cabbage. In order to cut some calories and fat, I use I Can't Believe it's Not Butter instead of real butter.

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9 users found this review helpful