Foil Packet Cabbage Wedges

Foil Packet Cabbage Wedges 6 slices bacon, chopped 1 medium head cabbage 1/2 stick butter, sliced thin 1 medium onion, sliced thin 1 cup chicken broth 1/4 teaspoon each salt, pepper, garlic powder, onion powder, Creole/Cajun seasoning and Cavender's Greek seasoning (optional), or to taste Preheat oven to 400 degrees F. Cook bacon until fat is rendered but still limp and not crisp. Use a slotted spoon to remove bacon and set aside, reserving bacon drippings. Remove outer leaves of cabbage, cut in half, trim out core and cut cabbage into wedges about 1-1/2 to 2 inches thick. Pull off sheets of aluminum foil for each wedge, large enough to wrap them. Add two thin slices of butter to each sheet of foil and top with cabbage wedge. In a small bowl, combine equal parts salt, pepper, garlic powder, onion powder, Creole or Cajun seasoning, and Cavender's Greek seasoning, if using; sprinkle evenly over each wedge. Gather up foil to form a tub and evenly distribute chicken broth around sides of each cabbage wedge. Top each wedge with thinly sliced onion, spoon reserved bacon drippings over each wedge and distribute bacon among each. Gather foil at top, roll over to seal and bring edges of foil to top to seal. Place on rimmed baking sheet and bake at 400 degrees F for about 1 hour, or to desired tenderness. Transfer each foil packet to serving plates, carefully loosen and top each with a pat of additional butter, if desired, or open and transfer wedges to a platter, topping with juices from each packet. Notes: Substitute beer for the chicken broth. To Grill: Double wrap or use heavy duty foil. Place on preheated grill over medium heat, and cook about 40 to 45 minutes, turning several times. Open Roasted Cabbage Wedges: Brush a rimmed baking sheet with 1/2 tablespoon oil; arrange wedges in single layer and brush both sides with another 1/2 tablespoon oil. Season each side as above. Bake at 400 degrees F for 30 minutes or until fork tender and lightly browned. Baked Whole Cabbage: Preheat oven to 400 degrees F. Piece together two large sheets of heavy duty aluminum foil and place into a rimmed casserole dish. Prep bacon as above. Place cabbage core side down and cut in a crosshatch pattern, hasselback style, that is to slice close to bottom but not all the way through. Cut slices of cold butter and stuff into slits of cabbage. Repeat with sliced onion, adding any remaining onion on and around cabbage head. Gather foil around cabbage head to form a bowl and slowly pour chicken broth into the slits. Season as above. Drape bacon across the top of cabbage, wrap foil around head and seal. Bake for 2 to 3 hours, or until cabbage is completely tender, when a knife inserted into top of cabbage goes through easily. Actual time will depend on your oven and size of cabbage head. Open foil and coarsely chop cabbage to serve. May also be prepared in the same manner and simmered on top of the stove in a covered Dutch oven. May also cook over direct heat on grill for about 1 hour, or on smoker or indirect grill heat for 2 to 3 hours.