BBQ Cabbage & Halloumi Sliders

Prep time: 15min
Total time: 90min
Makes: 8
1/2
red cabbage
1.5 lb/750 g
2 tbsp
finely chopped red onion
30 mL
2 tbsp
mayonnaise
30 mL
1/3 cup
barbecue sauce, divided
75 mL
1/4 tsp
salt and pepper
1 mL
pinch
paprika
1 tbsp
cider vinegar
15 mL
1/2 lb
halloumi cheese, cut into 1/2-in. (1-cm) thick slices
250 g
1 tsp
olive oil
5 mL
8
Sensations by Compliments Mini-Slider Buns
Per serving (1/8 of the recipe):
calories
240
fat
13 g
saturated fat
6 g
carbs
23 g
sugar
6 g
protein
11 g
cholestrol
25 mg
fibre
3 g
sodium
710 mg

Directions

  1. Preheat BBQ to medium. Bring large saucepan of water to a boil.

  2. 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.

  3. 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.

  4. 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.