This is a great way to cook cabbage for your St. Patrick’s Day dinner, but you can also cook it on a grill or over a campfire if you’re camping or tailgating.
1 giant head of cabbage
Half a cube of butter, cut in chunks
One onion, cut in chunks
1 clove garlic, minced
About 6 slices bacon, fried, drained on paper towels, and crumbled
Half a bottle of beer (Guinness works well, but any beer will do)
Seasoned salt
Heavy duty aluminum foil
I like to cook this in a Dutch oven, just in case my foil pack springs a leak, but you can cook it with foil alone. I put two long strips of foil in an “X” in the bottom of the pot, making sure they’re long enough to wrap over the cabbage and seal well. Cut the cabbage in a cross hatch pattern almost all the way to the bottom, three or four slices each way. Leave the core in to help hold the whole mess together, and lift it onto the middle of the foil, throwing any straggling bits of cabbage on top. Sprinkle the butter, garlic, and bacon over the top. Sprinkle on a little seasoned salt, then pour the beer over the top. Seal it up well in foil and bake at 350 degrees for two hours. (See my recipe for corned beef in an Instant Pot/pressure cooker, which also cooks in two hours.)