Had a head of cabbage, and was not in the mood for a slaw. Sliced up some garlic and shallots. Quartered the cabbage, and put some butter, garlic, shallots in the layers of the cabbage. I had a lemon pepper grinder I had bought at TJ's, so I sprinkled some in the layers,too. Wrapped in individual tin foil packets- with a splash of olive oil and some water. I cooked them on the top rack of the grill while I cooked the ribs, then in to the lower rack for a few minutes to get the outer leaves caramelized. They were really good, and a nice change of pace. Served with ribs, biscuits and rice.