And Katie.... what's the deal with that baked vidalia onion? I remember the beef cube, but does anything else go on top; a pat of butter, EVOO, anything? That is also going to go on the grill
Jeff,
Is it really that simple? Just wedge the cabbage, drizzle a little balsamic vinegar, toss in a hunk of ham (or cube it?) and s&p, a little water....
That sounds really good I want to get it right because it is going on my list of things to try.
Pacanis, just hollow out the root end of each onion. I use my melonballer, but you could use a spoon. Put the onion(s) into a baking dish, "well" side up. Put a beef bouillon cube and about 1 teaspoon butter into the "well" of the onions. Put water in the baking dish about 1/4-inch deep. Cover tightly with foil and bake for about 1 hour at 350.
I put the onion "balls" I scoop out of the onions in the pan, too. Wouldn't dream of wasting any part of a Vidalia. Enjoy!