Smoked Cabbage???

[jjdbike]

I spoke with a barbecue guy from TX who raved about smoked cabbage. I looked it up and it is reported to be smoky and delicious. The recipes that I saw were basically, season, add fat, wrap tightly in aluminum foil to seal, smoke for 2-3 hours.
I’m not sure how it will be smoky wrapped in foil. Might as well be cooked in the oven.

Anyone here ever make or eat smoked cabbage?

In my mind, I could see sealing to braise to soften, then opening and exposing cabbage to the smoke. I also could imagine moist porous cabbage leave sucking up a lot to smoke, potentially too much.

What are your thoughts, suggestions, recipes?
Thanks in advance!
JD

[Panhead John]

What a timely post! I’ve never smoked cabbage before so I’m no help there but…. this YouTube video popped into my feed yesterday and it looks really good. I actually bought a head of cabbage today and am going to try it this weekend, maybe on the kettle, not sure, might do it in the oven.

https://youtube.com/shorts/fDysU8Yi5E8?si=PRnky1kMyHMAGRnD

[OC Sandy]

Oh my! Now I want to try cabbage like this.

[Alan Brice]

PJ, How do you smoke anything in the oven?!? Asking for a friend.

[Panhead John]

Well, I didn’t say I was going to smoke it in the oven. Said I might DO the above recipe in the oven, if I didn’t do it on the kettle….😀

[Davek8282]

Here is a recipe from the free side of the site that I have made quite a few times and it is delish.

How Sweet It Is: Smoky Grilled Honey Butter Cabbage - Meathead's AmazingRibs.com

[Panhead John]

OC Sandy and anyone else…..the lady in the video I posted above sure didn’t help us out with naming the seasonings she used, but I was able to pause it enough to find out. Here’s what she used, and of course paprika at the end. I don’t have any of these but the paprika, so I’ll just do a few substitutions.

[Panhead John]

I’ve never tried Kinders and I’m not a fan of Old Bay myself. I’ve been thinking about this and decided to do my cabbage tonight a different way. No way I wanna try FOUR different seasonings like these on one dish, that just seems crazy. Five if you count the paprika!

[jfmorris]

acorgihouse I have not liked ANY of the Kinders sauces or spices I've tried either. When Sam's and Walmart started pushing it a couple of years ago, I got all excited and bought a few items, and most got tossed as I did not like the taste of any of it.

[Huskee]

I ahve those 2 Kinder's seasonings, and they're awesome. Kinder's is making some really good stuff.

[Donw]

I think grilled cabbage would be a better tern. I got this recipe from Cook’s Country years ago and it is quite good, especially for vegetarians you might invite over.

Ingredients:
Salt and pepper
1 head green cabbage (2 pounds), cut into 8 wedges through core
1 tablespoon minced fresh thyme
2 teaspoons minced shallot
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil

DIRECTIONS
1. Sprinkle 1 teaspoon salt all over cabbage wedges and let sit for 45 minutes. Combine thyme, shallot, honey, mustard, lemon zest and juice, and ¼ teaspoon pepper in bowl. Slowly whisk in oil until incorporated. Reserve ¼ cup vinaigrette for serving.
2. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
3. Clean and oil cooking grate. Brush 1 cut side of cabbage wedges with half of vinaigrette. Place cabbage on grill, vinaigrette side down, and grill, covered for gas grill, until well browned, 7 to 10 minutes. Brush tops of wedges with remaining vinaigrette; flip and grill, covered for gas, until second side is well browned and fork-tender, 7 to 10 minutes. Transfer cabbage to platter and drizzle with reserved vinaigrette. Season with salt and pepper to taste. Serve.

[jjdbike]

This is what I did:

1. Washed and removed outer leaves.
2. Cut out core and saved the outside top of the core.
3. Seasoned hole where core was, layered butter and seasoning till nearly full. I poked a hole in the butter and poured in W sauce. Caped the hole w/ the core.
4. Rubbed outside w/ W sauce and seasoned w/ Meat Church Honey Hog.
5. Made ring stand out of foil and stood it up in the smoker grate.
6. Smoked at 185 for 2 1/2 hours.
7. Wrapped in foil, poured butter over top and re-sesaoned outside and sealed it.
8. Brough smoker upto 275 to braise. & tenderize cabbage.
9. Once probe tender. kept wrapped and reseted.

While I was smoking the cabbage, I did a double smoked, cherry, bourbon brown sugar glazed spiral ham, slathered a seasoned 1/2 chub of bologna and smoked and glazed that.
See pics below.

[JeffJ]

I've done it. It's good but IMO gotta go easy on the wood. Maybe the best I had was indirect with charcoal and no wood. Greens are tricky to apply smoke to based on my experience.

[jjdbike]

I've done it. It's good but IMO gotta go easy on the wood. Maybe the best I had was indirect with charcoal and no wood. Greens are tricky to apply smoke to based on my experience.

I did it on my Traeger at 185 for 2 1/2 hours uncovered. No problem w/ too much smoke. If it was my stick burner it might have been different.
Thanks

[jfmorris]

I have sliced a cabbage into 1/2 to 1 inch thick slices and grilled it, with olive oil and seasonings on it, and we liked it. After I made smoked buffalo cauliflower bites a few years back, and they were absolutely gross because of excess smoke absorption, I decided most veggies are better grilled than smoked. I *love* smoke, but that cauliflower absolutely soaked up too much.

[jjdbike]

I have sliced a cabbage into 1/2 to 1 inch thick slices and grilled it, with olive oil and seasonings on it, and we liked it. After I made smoked buffalo cauliflower bites a few years back, and they were absolutely gross because of excess smoke absorption, I decided most veggies are better grilled than smoked. I *love* smoke, but that cauliflower absolutely soaked up too much.

Thanks!
Good to know.
Best regards.
JD

[Murdy]

I've done Raichlen's recipe several times with good results:

https://barbecuebible.com/recipe/barbecued-cabbage/

Looks kinda cool because you do the cabbage whole.