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Barbecued Savoy Cabbage Pockets
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By:
Sanderson Sanders
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Barbecued Savoy Cabbage Pockets Recipe rolls oysters seasoned with fresh thyme and salt and pepper in savoy cabbage leaves and then grills to create a delicious cabbage and oyster dish.
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INGREDIENTS
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8 to 12 savoy cabbage leaves or green cabbage leaves
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1/4 cup olive oil
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1 pint shucked oysters
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
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Salt
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Pepper
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DIRECTIONS
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1:
Immerse cabbage leaves in boiling water for 3 minutes; drain. Remove center vein. Brush cabbage leaves with some of the olive oil. Divide oysters between cabbage leaves; lightly sprinkle with some thyme, salt and pepper.
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2:
Roll up, jelly-roll style, folding in sides. Brush outer leaves with some more olive oil. Place in foil pan, seam side down. Place uncovered foil pan on grill. Cover grill; cook indirectly over medium-hot briquets for 10 to 15 minutes or until oysters are done and edges are curled.
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3:
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4:
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