Grilled Koolheads™ Cabbage Steaks with Cranberry Glaze & Pomegranate
Servings 8
Ingredients
- 1 head cabbage
- 1 8 ounce can cranberry sauce
- 1 teaspoon dried sage
- 1 tablespoon molasses
- pinch salt
- butter pan spray
- arils of 1 medium pomegranate
- 8 8" skewers
Instructions
- Preheat grill to medium heat while preparing cabbage.
- Slice cabbage into eight ¾” thick “steaks.” Slide a skewer all the way through
to hold in place. (If very large cabbage, cut rounds in half.) - In a microwave-safe glass bowl, heat the cranberry sauce about 1 minute until
“melted.” Stir in sage, molasses and pinch of salt. - Spray each side of the steaks with butter pan spray. Brush one side with the sauce and gently place steaks onto hot grill, brushed side down.
Cover, and let cook on first side about 2 minutes or until cabbage has light char and getting tender. Brush top side with sauce, carefully turn and repeat on the other side. - Place onto serving platter and brush with any remaining sauce mixture. Scatter with pomegranate arils. Serve warm or at room temperature.