On Sun, 13 Jul 2014 17:31:54 -0600, Janet Bostwick
> wrote:

>On Sun, 13 Jul 2014 13:24:16 -0400, Brooklyn1
> wrote:
>
>snip
>
> I don't think I'd like roasted cabbage slabs, probably be
>>better grilled, and easier, but I still wouldn't like it, I think the
>>texture would be all wrong, I don't think it would cook evenly, part
>>over cooked, part undercooked... and it would tend to fall apart so
>>may as well stir fry chopped cabbage, at least it would cook evenly.
>>And by adding cooked egg noodles and meat it'd be a complete one dish
>>meal. I love cabbage, in all its infinite preparations, from
>>sauerkraut, to slaw, to cabbage soup, and everything inbetween... and
>>I especially like all the Chinese type cabbages.
>>http://www.foodnetwork.com/recipes/r...up-recipe.html
>
>I think I'm with you on this one. I recently tried Cauliflower
>'steaks' because I thought it sounded good. I didn't enjoy the char,
>or the thickness.
>Janet US

I grill all kinds of veggies but cabbage, cauliflower, and broccoli
won't cook evenly so you'll get lots of that bitter char... I like
well cooked, especially baked goods but I don't like those awful
charred/carbonized edges... at least with toast you can scrape the
chared parts away and it's still fine but with chared veggies the
bitterness permeates all of of it.