When we finished this meal, TM told me that cabbage was one of those foods that it burns more calories to digest then the food had itself, a negative calorie food. Awesome, we need to eat more of it. And, by the way, this is a delicious way to make cabbage — in tinfoil on the grill with a few spices and some olive oil.

We had it with pork chops, also grilled, and some of the homemade applesauce that I canned last fall.  Great spring dinner on a very nice evening.

Leftover cabbage freezes well and also tastes great topped with a tablespoon or so of cream cheese.

Grilled cabbage

Whole cabbage

Olive oil

Onion, thinly sliced

Garlic salt

Pepper

 

Cut the cabbage into eight equal wedges. Place two wedges on top of tin foil and drizzle with olive oil. Flip the wedges over on the tin foil so the olive oil side is down. Then top them with more olive oil, onion slices, garlic salt and pepper.  Fold tin foil into a grilling packet.  Repeat with remaining wedges so you have four packets of cabbage.

Grill on medium heat for 20 minutes. If you want the caramelized cabbage shown in the picture, don’t flip the packets and it will cook more on the side nearest the heat. (We like to grill on old fashioned charcoal, by the way, but you also can use a gas grill.)