Everyone on the barbecue circuit has a version of this recipe. Because I truly believe that less is more, I like this simple pared down version that I created but that's me and might not be you. Some people I know, add barbecue sauce during the last hour of cooking time, some add cream cheese to the butter, some sprinkle with grated cheese and I even met a team whose secret ingredient was grape jelly! So, if you feel like adding your own personal touch, go right ahead, you are in good company!

Ingredients

1 medium-sized whole green cabbage

½ stick of butter, cut into small pieces

1 tablespoon barbecue spice rub (either home-made or pre-mixed) or Kosher salt and freshly-ground pepper

Methods/steps

Grilling Method: Indirect/Medium Heat

Remove the core of the cabbage with a sharp paring knife, leaving a hole about three inches deep. Gently loosen cabbage leaves. If necessary, cut a small piece off the bottom to level the cabbage. Sprinkle the center of the cabbage with the barbecue spice rub or salt and pepper, and spread pats of butter in cavity center and and between leaves of cabbage.

Wrap the cabbage in heavy-duty aluminum foil so that all but the top is covered.

Place the cabbage in the center of the cooking grate for about 2-3 hours or until very tender. You should be able to pluck the leaves from the core with little resistance. Baste occasionally with the butter in the cabbage core. Eat by pulling the leaves from the center or cut into 4 wedges and serve.