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Method1) Prep. Melt the butter in a pan on the stovetop or a side burner of your grill, or in a glass bowl in the microwave, and then stir in the honey and salt.2) Peel off the outer layer or two of the cabbage so that the remaining head doesn't have loose floppy edges that will burn easily. Slice the cabbage in half through the core, and then in half again so you have quarters, each with a bit of core intact. If you have a large head of cabbage, cut it into eighths. The core on each piece will hold the cabbage wedge together.3) Fire up. Set up your grill for 2-zone cooking: one side hot with direct radiant heat and the other side with no coals or burners on so that side will cook with indirect convection heat. Shoot for about 325°F on the indirect side.4) Cook. Place the cabbage cut side down over direct heat and grill until it starts to brown, moving it every minute or two so the grill marks don't burn it. Flip it so the other cut side is down and then brown it too, moving it around the same way.5) Now move the 4 pieces to the indirect convection heat side to roast and finish cooking the cabbage through. Place the pieces cut side up on the grill and brush the cut sides generously with the honey butter. Toss a small amount of wood on the flames, no more than a fist full of chips or a single chunk, just to get some smoke rolling. Close the lid to trap the smoke. Come back in about 15 minutes and paint some more honey butter on the cut sides of the cabbage. Keep checking and painting every 15 minutes or so to glaze the cabbage.6) The cabbage is done when you can easily poke a skewer all the way to the center. When it is tender in the center, after about 45 minutes.7) Serve. Take the cabbage off of the grill, hit it with honey butter one last time, and serve immediately.