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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 1 |
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Love cabbage and this idea Ingredients:
barbecued cabbage |
source: how to grill by steven raichlen (workman, 2001), pg. 360 |
method: indirect grilling |
serves 6 to 8 |
4 tablespoons (1/2 stick) butter |
4 slices bacon, cut crosswise into 1/4-inch slivers |
1 small onion, finely diced |
1 medium green cabbage (about 2 pounds) |
1/4 cup of your favorite barbecue sauce |
coarse salt and black pepper |
you’ll also need: 2 cups wood chips, soaked in cold water to cover, then drained. best of barbecue grill ring (optional) or aluminum foil, crumpled into a 3-inch ring |
Directions:
1. 1) Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain the bacon and onion in a strainer over a bowl and reserve the drippings.
2. 2) Core the cabbage by angling your knife about 3 inches down toward the center and cut in a circle that is about 3 inches in diameter. The piece removed should look like a cone. Discard this piece. Dice the remaining butter. Stir the barbecue sauce into the butter/bacon mixture. Prop the cabbage upright on the grill ring or aluminum foil, cavity facing up. Place the bacon and onion mixture in the cavity and top with the diced butter. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage with salt and pepper.
3. 3) Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
4. 4) When ready to cook, place the cabbage on its ring in the center of the hot grate away from the heat. If using a charcoal grill, toss all the wood chips on the coals. Cover the grill.
5. 5) Grill the cabbage until very tender (when done, it will be easy to pierce with a skewer), 1 to 1-1/2 hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour if the cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut the cabbage into wedges and serve.
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