That long explanation is just to say that, as of two weeks ago, I now head to the Bentonville farmer's market every Saturday morning to pick up our lug of produce for the week. I have really enjoyed the challenge of using what we receive in the lug, which so far has consisted of lettuce, spring onions, broccoli, new potatoes, & cabbage. When we got our head of cabbage this week, I was a little mystified as to what to do with it. Cabbage always feels like a fall/winter vegetable to me. It makes me think of hearty soups or an accompaniment to sausages. I know coleslaw is summery, but I didn't really feel like slathering the cabbage in all that oil & dressing.
|Photo by: Taste of Home|
- Sliced the cabbage into wedges and arranged on a large piece of foil
- Placed a small pat of margarine on each wedge, then seasoned them all with a few shakes of Tony Chachere's creole seasoning.
- Sealed the foil and placed on a preheated grill (I left them on about 20-25 minutes because they were fairly thin wedges, and just flipped the foil packet once).