Cabbage lovers, rejoice! You will love, love, love this delicious recipe and it will yield two meals with some simple planning.

Cabbage haters, rejoice! With the addition of cheese and bacon, here’s a dish that just may turn your hate into love. Or at least a strong like. C’mon, give it a try!

This recipe appeared in one of my newsfeeds from https://www.mccormick.com/grill-mates/recipes/main-dishes/grilled-cabbage-steaks-with-bacon-and-blue-cheese and I immediately knew I had to try it. I love cabbage raw, steamed, sautéed, stuffed, etc., so this was a no-brainer, especially since I was eager to throw cabbage on the grill for a new way to prepare it. I decided to go ahead and use the prepackaged marinade instead of making my own and made just a couple of tweaks to the recipe, adding bacon grease and changing the oil type.

You can make this indoors on a stovetop grill, like I did. But an outdoors grill should be fine, too. And leftovers are awesome to cut up and reheat in a skillet with some sliced kielbasa for a complete meal.

So just in time for St. Patrick’s Day, consider making cabbage this way. It will go great with your corned beef.

Ingredients (makes 3 to 5 steaks)

• 6 slices thick-slab bacon
• 1 tablespoon bacon drippings
• 1 package McCormick® Grill Mates® Smoky Applewood Marinade
• 3 tablespoons garlic-infused canola oil (I use Pampered Chef)
• 2 tablespoons cider vinegar
• 2 tablespoons organic maple syrup
• 1 large head green cabbage, cut into 3/4-inch thick slices (about 5 to 6 steaks)
• ½ cup blue cheese, crumbled
• 2 tablespoons thinly sliced green onions (optional)

Preparation

Cook bacon in large skillet on medium heat until crisp. Reserve 1 tablespoon of the drippings. Place bacon on paper towels to absorb grease, crumble when cool and set aside.

Mix McCormick® Grill Mates® marinade mix, oil, vinegar, maple syrup and reserved bacon drippings in small bowl until well blended.

Brush the steaks with some of the marinade.

Place cabbage steaks in large sealable plastic bag, add the rest of the marinade and coat well. Refrigerate for 30 minutes or so.

Remove cabbage steaks from marinade, reserving any leftover marinade. Grill cabbage steaks over medium heat 5 to 6 minutes per side or until tender crisp, brushing with leftover marinade.

Serve cabbage steaks topped with blue cheese, crumbled bacon and green onions.

If you have leftover cabbage steaks, use them within a day or two in a one skillet meal. Coarsely chop the cabbage. Heat a tablespoon of olive oil in a large skillet and add the cabbage and some sliced kielbasa. Sauté until the kielbasa has browned on both sides. Violà, dinner is served.

Bon appétit!

Eat, drink and be merry!

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