Grilled Red Cabbage with Garlic Cream

From CHRISTMAS WITH SOUTHERN LIVING 2006. Stop with any preconceived notions about this being cabbage and just TRY IT. Seriously. Give yourself some extra time by following the make-ahead tips in the recipe. We also give an indoor cooking option that produces similar results. (Danette: My whole family LOVES this dish.  We were very skeptical when we first decided to make it, because none of us really love cabbage, but even the kids ask for this one! Also, try doubling the sauce so you have extra to dip hot rolls into. It is so good!)

Prep: 10 min. Cook: 24 min.
 
CABBAGE

2 small heads red cabbage (about 3 pounds)
2 tablespoons water
2 teaspoons minced garlic
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Remove outer leaves, and cut each cabbage head into 6 wedges, leaving core portion attached to hold the wedges together. Place wedges in a large glass bowl; add 2 tablespoons water, and cover loosely with heavy-duty plastic wrap. Microwave at HIGH for 9 minutes or until tender. (For make ahead: Arrange cabbage wedges on a jelly-roll pan, and refrigerate to cool quickly and stop the cooking process. Cover and chill up to 2 days.)

Combine olive oil and remaining minced garlic in a small bowl; brush oil over cabbage wedges. Sprinkle cabbage with salt and pepper. Grill, covered with grill lid, over medium-high heat (350° to 400°) 12 minutes or until browned and slightly charred, turning once. Arrange cabbage on a serving platter; drizzle each wedge with about 1 tablespoon garlic cream.

Yield: 12 servings.

Indoor Cooking Option: Broil steamed cabbage on ungreased baking sheets 5 1/2 inches from heat 24 minutes or until browned and slightly charred, turning once.

GARLIC CREAM SAUCE

2 tablespoons butter or margarine
1 teaspoon garlic
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Melt butter in a small saucepan over medium heat; add garlic, and saute 1 minute or until garlic is golden. Add cream, and bring to a boil. Reduce heat, and simmer over medium-low heat 10 minutes or until slightly thickened. Add salt and pepper. (For make ahead: Cover garlic cream, and chill up to 2 days; reheat in microwave or saucepan.)