Bacon-wrapped grilled cabbage is a great side to go with steaks, chops, chicken, or burgers and it really easy to fix!
My husband loves cabbage any way you cook it. I’m not a fan though, except for cabbage slaw….when someone else makes it!
I don’t know if it’s the trouble that it takes to make “real” slaw by grating the cabbage or cleaning up the mess. But, it sure is better when eaten at a favorite fish or seafood place))
Inspired by Pinterest, I tried making bacon-wrapped grilled cabbage on the grill. It was both simple and tasty. The crispy bacon and tender cabbage had a smoky flavor that was delicious. It was easy to make, and anything cooked on the grill leaves me with some free time to enjoy.))
Wash and quarter the cabbage. Looks like I actually had five pieces, so I probably didn’t slice it up very evenly.
Wrap cabbages with strips of thick-sliced bacon and secure them with toothpicks.
The bacon should be the thick-sliced that you typically buy in a package. Well, we never get bacon cut to specifics though you can.
I watched Paula Deen do a recipe the other day and her bacon was cut ….get this….5/8″ thick! That’s over a half-inch!
She was doing brown sugar maple bacon cooked in the oven. It had never occurred to me to use bacon that thick. I don’t think I’ve ever seen bacon that thick! How about you?
Brush with melted butter. Side note, we live in the south….if it’s not moving, we brush it with butter….or batter it and fry it. We’re not choosy….but almost everything deserves at least a little bit of butter)))
Once you have brushed the wedges with butter, you can add salt and pepper. You can always add more salt and pepper once it’s finished cooking.
Prepare the Grill
This part is easy for me. I just fix the food and pass it to my husband who gets the grill ready. Typically, he cleans the grill and has the heat up to around 500 or so. Then he turns the heat back to around 300-350 to cook the cabbage.
Sorry, but I did not pay attention to the length of time it took to cook the cabbage. We put the cabbage wedges on before the meat and just cooked them until the bacon was crisp and the cabbage tender.
I’m not sure exactly how many strips of bacon I used, probably one piece per wedge. Of course, can you ever have too much bacon? No! Don’t forget about the toothpicks! Sometimes they will burn off down to the level of the cabbage so go looking for them.
Bacon-wrapped grilled cabbage and steak….add a salad and a glass of tea and you’re done! I think the steaks pictured above were really for another night. Even I wouldn’t serve bacon-wrapped cabbage with bacon-wrapped steaks)))
We’re leaving off bread nowadays too and cutting back on carbs. Sigh….it’s hard dealing with a slower metabolism and weight gain. Joys of retirement)))
More from My Kitchen