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Smoked Cabbage.

Started by Darko, January 08, 2019, 11:57:57 AM

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Darko

Has anyone here smoked or grilled a head of cabbage? Ideas would be much appreciated.

Fat Tony

I smoked a head of cabbage awhile ago.  I cut the core out and filled it with cooked, chopped bacon, melted butter and diced onion. Using foil, I made a ring for the cabbage to sit in and not roll around. Smoked at 225-250. I don't recall how long it took.

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HoosierKettle


Quote from: Fat Tony on January 08, 2019, 12:17:23 PM
I smoked a head of cabbage awhile ago.  I cut the core out and filled it with cooked, chopped bacon, melted butter and diced onion. Using foil, I made a ring for the cabbage to sit in and not roll around. Smoked at 225-250. I don't recall how long it took.

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Dude, I'm liking the sound of that.

I've grilled it a couple times in thick slices and it all falls apart.

Maybe I could hold it all together with bacon


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JEBIV

So going to try this, seems like you would get a new flavor from cabbage

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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Dc_smoke309


Quote from: HoosierKettle on January 08, 2019, 01:40:37 PM

Quote from: Fat Tony on January 08, 2019, 12:17:23 PM
I smoked a head of cabbage awhile ago.  I cut the core out and filled it with cooked, chopped bacon, melted butter and diced onion. Using foil, I made a ring for the cabbage to sit in and not roll around. Smoked at 225-250. I don't recall how long it took.

Sent from my SM-S727VL using Tapatalk

Dude, I'm liking the sound of that.

I've grilled it a couple times in thick slices and it all falls apart.

Maybe I could hold it all together with bacon


Sent from my iPhone using Weber Kettle Club mobile app

Bacon, ya know it's like the duck tape of food .
Lol !!!


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Darko

Thanks for the input. I plan to try it this weekend.

Jules V.

Quote from: Darko on January 10, 2019, 09:08:45 AM
Thanks for the input. I plan to try it this weekend.
Not making it today but this is how i usually do it. Stuffed with sautéed  onion with  either cooked bacon or ham. Smoked at 275F for 3-4 hours. Brush it with duck fat every 45 minutes or an hour.



HoosierKettle


Quote from: Jules V. on January 10, 2019, 10:31:24 AM
Quote from: Darko on January 10, 2019, 09:08:45 AM
Thanks for the input. I plan to try it this weekend.
Not making it today but this is how i usually do it. Stuffed with sautéed  onion with  either cooked bacon or ham. Smoked at 275F for 3-4 hours. Brush it with duck fat every 45 minutes or an hour.




What is the bowl for?


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Jules V.


SMOKE FREAK

I have grilled it before with onions and bacon and stuff...Not impressed...Maybe I didn't do it right...

hawgheaven

Never tried the smoked/grilled method on cabbage. My wife makes one of the best cabbages on the stove top... that's hers.
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

Hell Fire Grill

I think if you "Smoke" cabbage it'll get wilty and probly degrade a little to quick to be good food...but on the other hand if you "Cold Smoke" it for ~1 hour then let it ferment for a couple months it might turn into kraut laced with majic. Im not sure how the smoke would effect the ferment process.

What I have done just a few times is to 1/4 the head (with the core intact to help keep it all together) and slather it with a infusion/concoction of EVOO, S&P, minced garlic & onion, brushed into the cut faces. Then grilled H'n'F ,direct ,face up so the infusion runs in and not out.





You can't always get what you want....but if you try sometimes you get what you need

Darko

Unfortunately, I didn't get to make it, but thanks for the ideas. Hopefully it'll happen soon.

YardBurner

Done this one several times with outstanding results.

https://barbecuebible.com/recipe/barbecued-cabbage/
(God I miss his old board)

Real easy to change up the ingredients.

Darko

Thanks for that. I actually have all of Raichlen's books. I didn't even think to look.