I got this recipe from one of those cards you randomly come across in the grocery store, and it has since disappeared from the internet, so I'm publishing it here so I will always have it. I originally wanted something for when I buy a cabbage, because I never go through a full one before it gets sad and soft, and it is a surprisingly great recipe.
1/2 large green cabbage
1 tbsp vegetable oil
3 tbsp butter
1 tsp salt
1/4 cup mayonnaise
1/3 cup sour cream
1 1/2 tbsp fresh dill
1 tbsp fresh parsley
1/4 tsp cayenne
1/4 tsp celery seed
1/4 tsp garlic powder
1/4 tsp salt
Put all ingredients for dill cream in a bowl and whisk together until smooth. Place in the fridge and let those flavours meld until ready to use
Preheat grill to medium heat. Coat the cut side of cabbage in vegetable oil. Place on the grill cut side down and allow to char for at least 20 minutes. The cabbage will look burnt and blackened from the char grilling - this is a good thing! Gently flip and grill for another 20 minutes. Remove from heat.
Double up two sheets of tinfoil and place cabbage in the centre, cut side up. Top with butter and salt. Tightly seal the edges of the tinfoil to create a sealed packet. Place on top rack of grill for 30 minutes or until tender.
Let cool in foil for 15 minutes before cutting. Cut into wedges or two-inch chunks. Drizzle with dill cream, or if you are like me, dip it in that delicious sauce, dip dip dip.
