In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.
Related Grill Skills
Shredding Cabbage
Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about 18 millimeters thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 2.5 wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium-high heat (about 200ºC) and preheat a grill-proof griddle for about 5 minutes.
Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.
Grill the patties on the griddle over medium-high heat, with the lid closed, until cooked to medium doneness (70ºC), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.
Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.
