Barbecued whole cabbage is stuffed with onion, garlic, and kielbasa. It makes a fun presentation and is delicious to boot.
Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
- 1 medium-size green cabbage (about 2 pounds)
- 3 Tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 ounces kielbasa (about 3 inches), cut into 1/4-inch dice
- 1/4 cup of your favorite barbecue sauce
- Coarse salt (kosher or sea) and freshly ground black pepper
- .
- 2 cups wood chips (preferably hickory or pecan), soaked for 1 hour in cold water to cover, then drained
Preparation:
Crumple a 12-inch-long piece of aluminum foil and shape it into a ring about 3 inches in diameter. Use this ring to hold the cabbage upright while stuffing and cooking it.Set the cabbage on a cutting board on its crown. Cut out the core by angling your knife about 3 inches down toward the center of the cabbage and cutting in a circle that is about 3 inches in diameter. Pull out the core and discard it. The piece removed should look like a cone. Prop the cabbage upright on the aluminum foil ring, cavity facing up.
Melt 2 tablespoons of the butter in a skillet over medium heat. Brush a little melted butter (about 1/2 tablespoon) over the outside of the cabbage. Add the onion, garlic, and kielbasa to the skillet with the melted butter and cook over medium heat until lightly browned, 3 to 5 minutes. Spoon the kielbasa mixture into the cavity in the cabbage. Pour the barbecue sauce on top and top with the remaining 1 tablespoon of butter. Season the outside of the cabbage with salt and pepper.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
When ready to cook, if using a charcoal grill, toss all the wood chips or chunks on the coals. Place the cabbage on its aluminum foil ring in the center of the hot grate, away from the heat, and cover the grill.
Cook 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. Present the cabbage on its ring to your guests, then cut into wedges and serve.
Yield: 8 servings
Author's Note:
Some pit masters wrap their cabbage in aluminum foil before frilling. This gives you a softer, juicier cabbage, but you won't get as much smoke flavor. Cook it unwrapped, as I do here, or roast it wrapped in foil for 30 minutes, discard the foil, and then let the cabbage finish grilling exposed to the smoke. --Steven Raichlen
Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)
Reprinted with permission.
