Savoy Cabbage Pockets Recipe
Ingredients
| 8 to 12 savoy cabbage leaves or green cabbage leaves | ||
| 1/4 cup olive or vegetable oil | ||
| Oysters | 1 Pint, shucked | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Immerse cabbage leaves in large saucepan of boiling water 3 minutes; drain.
Remove center vein.
Brush cabbage leaves with 2 tablespoons of the oil.
Divide oysters among cabbage leaves; lightly sprinkle with thyme, salt and pepper.
Roll up leaves, jelly-roll style, folding in sides.
Brush outer leaves with remaining 2 tablespoons oil.
Place in foil pan, seam-side down.
Place uncovered foil pan on grill not directly over coals.
Cover grill; cook over medium-hot briquets 10 to 15 minutes or until oysters are firm and edges curled.
Remove center vein.
Brush cabbage leaves with 2 tablespoons of the oil.
Divide oysters among cabbage leaves; lightly sprinkle with thyme, salt and pepper.
Roll up leaves, jelly-roll style, folding in sides.
Brush outer leaves with remaining 2 tablespoons oil.
Place in foil pan, seam-side down.
Place uncovered foil pan on grill not directly over coals.
Cover grill; cook over medium-hot briquets 10 to 15 minutes or until oysters are firm and edges curled.
Chef
