Recipe Review: Grilled Polish Vegetables

Grilled Polish Vegetables

1 small cabbage, cored

2 tablespoons olive oil

½-1 teaspoon onion powder (optional)

1/8-¼ teaspoon black ground pepper

4 medium carrots cut into 1-inch pieces

2 celery ribs cut into 1- inch pieces

1 small onion cut into wedges

½ pound whole fresh mushrooms

1 small green pepper cut into pieces

Cut cabbage into 6 wedges; spread oil on cut sides. Place cabbage on a piece of heavy-duty foil, about 24 inches by 18 inches. Sprinkle with onion powder, if desired and pepper. Arrange remaining vegetables around cabbage.  Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

This turned out GREAT!  I loved it,  not sure Dan would eat it, but he’s still in Germany, so more for me.  I actually forgot the onion, which I am kicking myself for, but it was still so tasty.

I paired it with venison steaks, but I am sure it would be good with anything!

Source:  Combatives Group


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