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1/2 teaspoon salt. Heat grill to medium heat. While the grill is warming up, place all the sauce ingredients into a blender and blend until smooth, about two minutes. Cut the cabbage in half, and then each half into quarters, making sure to leave the core so the cabbage stays together on the grill. Spray with avocado oil spray, salt and pepper.
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Cut cabbage into 8 wedges; place on a double thickness of heavy-duty foil (about 24x12 in.). Spread cut sides of cabbage with butter. Sprinkle with onion, garlic salt and pepper. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat until tender, about 20 minutes. Open foil carefully to allow steam to escape.
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Peel any dark green or wilted outer leaves off the cabbage; discard. Place the cabbage onto a cutting board. Use a sharp knife or meat cleaver, cut the cabbage in half. Cut the two halves in half to get four equal-sized wedges of cabbage, leaving the stem intact, which helps keep the cabbage together when cooked.
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Directions. Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes. Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown.
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Set aside, tossing occasionally, while the grill heats or up to 1 hour. Step 3. In a small bowl, use a fork to mash together the butter, lime zest, garlic and smoked paprika. Season to taste with salt and hot sauce. Step 4. When ready to grill, drain the cabbage and pat the outsides very dry.
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Preheat the oven to 425 degrees F (218 degrees C). Grease a large baking sheet well. (You can line with foil or parchment paper if you prefer. Arrange the cabbage steaks in a single layer. Roast cabbage steaks in the oven for about 30-35 minutes, until tender and crispy on the edges.
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Directions. In a medium sized bowl, whisk together olive oil, mustard, honey, vinegar, and salt. Set aside. Place cabbage wedges on a baking dish and drizzle with olive oil and salt. Flip and repeat the same on other side. Heat grill to high heat. Place cabbage wedges onto grill and cook, flipping occasionally, until cabbage is slightly charred.
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Instructions. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside. Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices.
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Directions. Combine 2 tablespoons (30ml) lime juice and all of fish sauce, sugar, and garlic in a small microwaveable bowl. Microwave on high heat until steaming-hot, about 20 seconds. Add chile flakes. Stir until sugar is dissolved. Allow to cool in refrigerator, then stir in remaining lime juice and herbs.
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Purée the garlic, parsley, vinegar, oregano, crushed red pepper, salt, and pepper in a food processor. Stir the olive oil into the parsley mixture and allow it to rest for at least 15 minutes.
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Step 2: Get Grilling. Fold the foil around the cabbage and for a tight seal. Grill it, covered, over medium heat for about 20 minutes or until the cabbage becomes tender. Once it's ready, carefully open up the foil and allow all the steam to escape. Sear the cabbage wedges on the grill for a minute before you plate and serve.
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Directions. Preheat grill for medium heat. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil. Grill for 30 to 40 minutes on the preheated grill, until tender.
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Place the cabbage directly on the grill grates. Grill 5 to 6 minutes per side (10 to 12 minutes total) until softened, turning once. In a small bowl, mix together the balsamic vinegar, the remaining 1 tablespoon olive oil, honey or maple syrup, and onion powder. Drizzle the mixture over the wedges and serve.
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Grill the cabbage: Place the cabbage directly on the grill. Grill for 5-6 minutes on the first side. Then flip and cook for 2-3 minutes on the second side until it is crispy on the outside and tender on the inside. You can also place the cabbage in foil and place the foil on the grill and cook for 5-7 minutes.
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Step 2. Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill.
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Make sure the grill is greased. Brush cabbage steaks with olive oil, salt and pepper and grill each side 6-8 minutes, depending on thickness. Covering the grill helps. Whisk up the mustard chive dressing. Make a bed of cabbage steaks. Slice the sausage at a diagonal. Layer on the sausage and spoon on mustard seed dressing.
