Quail Grilled in Cabbage Leaves
- 1/2 cup butter
2 tadlespoons snipped fresh parsley
1/4 teaspoon dried thyme leaves
1/4 dried marjoram leaves
6 whole quail, skin on
6 large cabbage leaves
Salt & Pepper
- Melt butter in small saucer pan, mix in parsley, thyme, and marjoram.
Start brickets on grill.
Brush herb-butter over outside of birds
Soak six 24-inch-long pieces of kitchen string in water.
Wrape each bird in one cabbage leaf, folding in the ends of the leaves in if are too large.
Tie with wet strings
Grill cabbage-wraped birds over prepared charcoal for 15 minuts, turning frequently.
Remove birds from grill, carfully remove cabbage leaves; discard. Brush quail with herb-butter mixture.
Grill unwraped birds untill golden brown and cooked through, 3 to 5 minuts, turning once.
Salt lightly before serving.