Happy St. Patrick’s Day Grilling

Here in Michigan, we have been having some great warmish weather. In fact, on St. Patrick’s day, it is supposed to be 53° F and partly sunny (some of you may think that is still cold, but we had a lot of days under 34°).

I love grilled food, especially once the snow melts and it’s above 45°. Once March comes, I find myself sending my husband out to grill a lot (just being honest here), and with Saint Patrick’s Day just around the corner, I want to share some of my favorite St. Patrick’s Day-themed recipes.

Grilled Cabbage:

It took me a lot to get this cabbage to taste just right, I would either undercook or burn them. I also tried a multitude of seasonings and found a great combination.

Serves 6 people


  • Seasoning Salt (my favorite is the seasoning salt they sell at Big Boy Restaurants).
  • Garlic powder
  • Sweet Onion
  • 1 Cabbage
  •  Cold Butter (salted or unsalted)
  • Also needed: Aluminum foil


  1. Chop Onion into small pieces.
  2. Cut cabbage into 1 -1.5-inch-long pieces and make sure you separate the bunches.
  3. Cut your Aluminum foil roughly 24 inches long.
  4.  Put the cabbage and onion, it should be a 4:1 ratio (so 4x more cabbage than onion).
  5. Add 3 small 1/3 of inch butter pieces. Add seasoned salt and garlic powder to taste. You can always add more even after the cabbage is cooked so add lightly.
  6. Fold aluminum into a thin square pocket, make sure all your ends are tight. A whole cabbage makes 6 pockets; each pocket is for one person
  7. Cook on the grill for 10-15 minutes. You can keep it longer if you want the cabbage to be a little brown but be careful it is easy to burn.

Grilled honey glazed carrots

Serves 6 people- 3 carrots a person


  • 18 Large Long Skinny Carrots
  • Cooking oil (any will do vegetable, olive oil, coconut oil, etc)
  • Salt & Pepper to taste
  • 6 tbs Honey
  • 1 Grapefruit or 1 orange
  • Also needed:  Basting brush


  1. Peel and Cut carrots long-wise into two.
  2. Toss your carrots in the oil before grilling
  3. Grill for 10-15 minutes
  4. In a saucepan, at low heat,  melt your honey, squeeze the grapefruit (or orange) into the mix. Add salt and pepper to taste (You can always add more even after the carrots are cooked so add lightly.) Mix well.
  5. Right before you remove your carrots from the grill, use the basting brush to brush the honey mixture.
  6.  Cook for 1 more minute. If you do it longer you will burn the mixture.


Grilled Corn Beef:

Now I cannot take credit for this one, so I will just share this link. It is delicious.

Plate of corned beef and vegetables
Image belongs to Spruce Eats



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