• 6 large potatoes (white)
  • 1 tablespoon/15mL salt
  • For the Dressing:
  • 1 cup/240 mL sour cream
  • 1 cup/240 mL mayonnaise
  • 1 tablespoon/15 mL green onion (minced)
  • 1 clove garlic (minced)
  • 3-4 strips bacon (cooked and crumbled)
  • 1 medium pickle (dill, finely chopped)
  • 1 teaspoon/5mL salt
  • 1/4 teaspoon/1.25mL black pepper



  1. We assume you will have a nice Irish beer to help calm your impatience. Preheat grill to 400F and coat a baking sheet or cast-iron pan with a nice dose of Old World Olive Co. Garlic EVO. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
  2. Rub both sides of cabbage with smashed garlic.
  3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
  4. Finally, sprinkle each side with a bit of sea salt and freshly cracked black pepper.
  5. Grill on each side for at least 5 minutes (watch for flare ups) so as to get some nice grill marks. Put on sheet or pan and indirect grill for 30 minutes.