Beer can cabbage a la Epicurious (recipe in the link). I used Great Lakes Conway's Irish Ale and yesterday's pomegranate BBQ sauce (ingredients in a previous post), grilled for about 1.5 hours and basted every 15 minutes or so. Once the cabbage cooked through, I chopped it and tossed it with the rest of the sauce, lots of salt, and some olive oil.
A bit fussy to be sure, but fun. I'd consider making such a dish again but with a smokier BBQ sauce and by rubbing some dry spices along with the salt/pepper/oil all over the cabbage before I put it on the grill. I also think the grill is unnecessary and the whole ordeal could happen in the oven more speedily in the future (and I'd love to try it with red cabbage!).