Smoked Cabbage.

[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]

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 [emoji848]


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[JEBIV]

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

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[Dc_smoke309]

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 [emoji848]


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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.]

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]

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.]

What is the bowl for?

The cabbage sits on top so it will not tip or roll around.

[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.

[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.

[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.