Sorry about the late response. The recipe I used involved inverting the cabbage, carving out the core leaving a cone-shaped opening, using a foil ring to hold the cabbage upside-down, then filling the opening with a mixture of bacon, butter cubes and bbq sauce. I would not use that recipe again -- my guess is that just cooking it plain would be better.
The recipe did call for brushing the outside of the cabbage with bacon grease, which I forgot to do so can't comment on the result.
Looks like a great meal.
Last edited by bridgman; 07/01/07 12:52 AM.
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