Grilled Cabbage Slaw

Here's a warm slaw straight off the grill.

1 medium head green cabbage ( about 2 1/2 pounds), cored and cut into 2-inch thick rounds

1 yellow onion, quartered

16 ounces bacon

6 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon Creole mustard

1 tablespoon honey

1 teaspoon salt

1 teaspoon ground black pepper

1 1/2 cups chopped toasted pecans

Spray grill rack with nonflammable cooking spray. Oreheat grill to high heat (400 to 450℉).

Grill cabbage and onion, uncovered until browned and tender, 3 to 4 minutes per side. Remove from grill; coarsely chop. Transfer to a large bowl; set aside.

Preheat a 12-inch cast-iron skillet on grill, covered with grill lid, for 5 minutes. Add 5 to 6 bacon slices to skillet; cook, uncovered, turning once, until bacon is crispy, 3 to 4 minutes. Remove bacon from skillet; let drain on paper towels. Repeat with remaining bacon, reserving 3 tablespoon drippings in skillet. Add lemon juice, parsley, mustard, honey, salt, and pepper to skillet; cook, whisking constantly, until slightly thickened, 1 to 2 minutes. Carefully remove skillet from grill.

Pour dressing over cabbage and onion mixture, tossing to coat. Crumble bacon; sprinkle bacon and pecans over cabbage, tossing until combined. Serve warm.

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Enjoy!!!

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