Ingredients:

½ cup butter
2 tbsp snipped fresh parsley
1/3 tsp dried thyme leaves
¼ tsp dried marjoram leaves
6 whole quail, skin on
6 large cabbage leaves
Kosher salt

Directions:

Start grill. Melt butter in small saucepan. Stir in parsley, thyme, and marjoram. Brush herb-butter mixture over outside of birds. Soak  six 24-inch-long pieces of kitchen string in water. Wrap each bird in one cabbage leaf, folding ends of leaf in if leaves are large. Tie with wet string. Grill cabbage-wrapped birds over prepare grill for 15 minutes, turning  frequently. Remove birds from grill. Carefully remove cabbage leaves; discard. Brush quail with herb-butter mixture. Grill unwrapped birds until golden brown and cooked through, 3-5 minutes turning once. Salt lightly before serving.