Barbecued Cabbage
Smoky and buttery cabbage cooked slowly on the barbecue, perfect as a flavorful side dish.
Equipment
- Smoker
- aluminum foil
- Tongs
Ingredients
- 2 large or 3 medium green cabbages
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons BBQ rub
- 200 g unsalted butter
Instructions
- Preheat the smoker to 250°F (120°C).
- Remove the core from each cabbage without cutting them apart.
- Rinse the cabbages and remove any wilted outer leaves.
- Pat dry with a towel.
- Sprinkle salt, pepper, garlic powder, and rub into the hollow center.
- Place butter inside each cabbage.
- Wrap each cabbage tightly in aluminum foil and keep them upright.
- Place them in the smoker.
- Smoke for 4 to 6 hours until soft.
- Remove from foil and discard any burnt leaves.
- Cut into quarters and serve warm.
Notes & Wine Advice
Notes
Use firm cabbages for the best texture.Cook until fully tender for optimal flavor.
Keep the smoker temperature stable for even cooking.
Variations
Add bacon for a richer flavor.Use herb butter for extra depth.
Add chili flakes for a spicy version.
Wine Advice
This dish pairs well with a crisp white wine or a fresh Rosé.These wines balance the buttery and smoky flavors nicely.
Nutrition values
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 11 g | Sodium: 380 mg | Sugar: 5 g