Parboil cabbage for 20 to 30 minutes.
Add bacon and onion to skillet and cook until just beginning to brown but remains soft; about 3 to 5 minutes. Drain bacon and onion in a strainer over a bowl and reserve the drippings.
Cut the core out of the cabbage about 3-inches down towards the center and in a circle about 3-inches in diameter. Sprinkle and rub the House Seasoning onto cabbage. With a pastry brush, brush the reserved bacon drippings all over cabbage. Set aside.
Add barbecue sauce to the bowl with the bacon and onions. Mix together. Fill cabbage with this mixture.
Crumble a piece of aluminum foil into a ring about 3-inches in diameter. Place ring on top of grill and set cabbage on top.
Allow to cook for 20 to 25 minutes. Quarter cabbage with a knife when ready to serve.
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen, 2007