BBQ Cabbage & Halloumi Sliders
Preheat BBQ to medium. Bring large saucepan of water to a boil.
Discard tough outer cabbage leaves. Core cabbage; discard core. (Note: Part of the cabbage is used in a slaw and the rest is grilled.) Chop all cabbage leaves into 2-in. (5-cm) wide wedges. Measure out about 1 1/2 cups (375 mL); chop into bite-sized pieces. Toss with onion, mayonnaise, 2 tbsp (30 mL) BBQ sauce, salt, pepper and paprika. Cover and refrigerate.
Blanch remaining cabbage in boiling water 3 to 4 min. until pliable. Transfer to an ice bath; drain. Cut into 1/2-in. (1-cm) ribbons. In large bowl, toss ribbons with cider vinegar, 1/2 cup (125 mL) water and remaining BBQ sauce. Spread in 9 x 13-in. (3 L) foil roasting pan. Cover pan tightly with tin foil and place on grill. With lid down, grill 45 to 60 min., shaking pan every 15 min. until cabbage is tender. Cool 10 to 15 min.
Meanwhile, brush halloumi slices with oil. Grill 2 to 4 min., turning once, until lightly charred. Divide grilled halloumi and cabbage onto bottoms of slider buns. Top with chilled slaw and cap with bun tops.