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<blockquote data-quote="Brandi" data-source="post: 2599930" data-attributes="member: 24446">I like cabbage done certain ways but I&#039;ve been around too many guys who have stuffed themselves with cabbage and spent the next two days off gassing.&nbsp; I would think smoked/BBQ cabbage would have even worse side effects.&nbsp; I will say that&#039;s the weirdest item I&#039;ve heard of being grilled or smoked, even weirder than one of my favorites... grilled salad!Grilled salad - cut head of very cold romaine lettuce in half.&nbsp; Drizzle the cut surface of the lettuce with olive oil, sprinkle with kosher salt.&nbsp; Lay cut side of romaine down over an extremely hot fire just long enough to sear the lettuce lightly.&nbsp; Remove from heat and immediately shave Parmesan over it so the residual heat in the lettuce starts to warm the cheese or (my favorite) sprinkle blue cheese over the grilled lettuce, fresh ground black pepper and salad dressing of your choice.&nbsp; (I like making my own dressing out of avocado, fire roasted Chile&#039;s, buttermilk)...basically a creamy, smooth, smokey, tangy dressing.&nbsp; You can get wild with it, I&#039;ve done several different variations.&nbsp; The grilled lettuce done correctly is amazing.&nbsp; Just don&#039;t grill the lettuce too long or it will get bitter and gross.&nbsp; It should be smokey flavored not burnt flavored.</blockquote>

[QUOTE="Brandi, post: 2599930, member: 24446"] I like cabbage done certain ways but I've been around too many guys who have stuffed themselves with cabbage and spent the next two days off gassing. I would think smoked/BBQ cabbage would have even worse side effects. I will say that's the weirdest item I've heard of being grilled or smoked, even weirder than one of my favorites... grilled salad! Grilled salad - cut head of very cold romaine lettuce in half. Drizzle the cut surface of the lettuce with olive oil, sprinkle with kosher salt. Lay cut side of romaine down over an extremely hot fire just long enough to sear the lettuce lightly. Remove from heat and immediately shave Parmesan over it so the residual heat in the lettuce starts to warm the cheese or (my favorite) sprinkle blue cheese over the grilled lettuce, fresh ground black pepper and salad dressing of your choice. (I like making my own dressing out of avocado, fire roasted Chile's, buttermilk)...basically a creamy, smooth, smokey, tangy dressing. You can get wild with it, I've done several different variations. The grilled lettuce done correctly is amazing. Just don't grill the lettuce too long or it will get bitter and gross. It should be smokey flavored not burnt flavored. [/QUOTE]

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