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Smoked Cabbage

Alright, folks, gather ’round the virtual campfire because today, we’re diving into the smoky world of… drumroll, please… smoked cabbage! Now, I know what you’re thinking, “Cabbage? Really?” But trust me, this humble veggie can transform into a smoky sensation that’ll make your taste buds dance the cabbage patch. So, grab your apron, fire up the grill, and let’s get smokin’!

smoked cabbage

How to Make Smoked Cabbage

First things first, let me break down the basics of how to make this smoky sensation:

Step 1: Choose the Right Cabbage – First things first, pick the best type of cabbage for this smokin’ adventure. Savoy cabbage or good ol’ green cabbage works like a charm.

Step 2: Core and Season – Core that cabbage like a pro. Make a little well in the center and fill it up with flavor. You can’t go wrong with garlic, olive oil, salt, pepper, and a dash of paprika.

Step 3: Wrap it Up – This is where the magic happens. Wrap your cabbage in heavy-duty foil, creating a cabbagey cocoon of deliciousness.

Step 4: Fire Up the Grill – Get your grill smokin’ hot! Place your cabbage bundle right on those hot grates. Close the lid and let the smoke work its magic for about an hour. You’ll know it’s ready when it’s tender and smoky.

Step 5: Unwrap and Slice – Carefully unwrap your cabbage bundle. Slice it into wedges, and you’re ready to serve up some smoky perfection.

Best Type of Cabbage for Smoking

Ah, the age-old question. When it comes to smoked cabbage, you want a cabbage that can handle the heat without turning into a mushy mess. Savoy cabbage is your best buddy for this smoky journey. Its delicate leaves hold up well, and they soak up that smoky goodness like a sponge.

Green cabbage also does the job, but just keep in mind that it might need a bit more time on the grill to get that tender smokiness.

smoked cabbage head

What to Serve

You can’t have smoked cabbage all on its lonesome, right? It’s like the sidekick that needs a buddy to shine! Pair it up with some grilled chicken, juicy sausages, or even some smoked brisket if you’re feeling fancy. Top it all off with a dollop of homemade coleslaw, and you’ve got a barbecue feast for a king!

Recipe Tips

Alright, time for some pro tips to take your smoked cabbage game to the next level:

  • Don’t Overdo the Smoke – We want that smoky flavor to shine, but don’t go overboard. Too much smoke can overpower the delicate cabbage taste. Keep it subtle, my friends.
  • Experiment with Seasonings – Don’t be afraid to get creative with your seasonings. Add some chopped bacon bits, a cheese sprinkle, or a balsamic glaze drizzle for extra pizzazz.
  • Size Matters – Cut your cabbage into wedges of equal size so they cook evenly. No one wants a partially raw cabbage surprise!

What To Do With Leftovers

Now, let’s talk about the wonderful world of leftovers. If you somehow manage to have any smoked cabbage left (it’s that good), here are a few ideas:

  • Smoky Cabbage Soup – Toss those leftovers into a pot with some broth, potatoes, and carrots. You’ll have yourself a hearty cabbage soup that’ll warm your soul.
  • Cabbage Tacos – Shred that smoky goodness and stuff it into tortillas with your favorite taco toppings. It’s a taco twist you won’t forget.
  • Smoked Cabbage Slaw – Chop it up finely and mix it with mayo, vinegar, and a pinch of sugar. You’ve got yourself a smoky coleslaw that’ll elevate your sandwiches and burgers.

smoked cabbage recipe

Alright, folks, there you have it – the smoky cabbage adventure of a lifetime! I hope this guide has inspired you to try something new on your grill. So, go out there, get smokin’, and let the flavor explosions commence! And remember, in the world of barbecue, if you can smoke cabbage, you can smoke anything. Thanks for hanging out, and until next time, keep grillin’ and chillin’! Smoky cheers, my friends!

Smoked Cabbage

Elevate your side dish game with our mouthwatering smoked cabbage recipe. Smoky, tender, and full of flavor - you won't be able to resist!

Course Salad
Prep Time 15 minutes
Cook Time 1 hour
Servings 4


  • 1 head of Savoy cabbage or green cabbage
  • 4 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika


Preparing the Cabbage

  1. Choose the Right Cabbage: Select a fresh head of Savoy or green cabbage. Check for any wilted or damaged leaves and remove them.
  2. Core the Cabbage: Place the cabbage on a cutting board, core it by making a deep, cone-shaped cut at the base of the cabbage. Remove the core and discard it.
  3. Season the Cabbage: In a small bowl, mix the minced garlic, olive oil, salt, pepper, and paprika to create a flavorful seasoning blend.
  4. Season the Cabbage: Place the cored cabbage on a large sheet of heavy-duty aluminum foil. Pour the seasoning mixture into the well you created by removing the core. Rub the seasoning mixture all over the cabbage, ensuring it's well-coated.

Smoking the Cabbage

  1. Fire Up the Grill: Preheat your grill to medium-high heat. For charcoal grills, arrange the coals on one side for indirect grilling.
  2. Wrap the Cabbage: Carefully wrap the seasoned cabbage in the aluminum foil, creating a tight seal. Make sure the foil is secure to trap in all that smoky goodness.
  3. Grill the Cabbage: Place the wrapped cabbage directly on the grill grates. If you're using a gas grill, turn off one of the burners underneath the cabbage to create indirect heat. Close the grill lid.
  4. Let it Smoke: Allow the cabbage to smoke for approximately 1 hour. Keep the grill temperature around 300°F (150°C). You'll know it's ready when the cabbage is tender when pierced with a knife.

Serving the Smoked Cabbage

  1. Unwrap and Slice: Carefully use tongs to remove the smoked cabbage bundle from the grill. Be cautious; it'll be hot! Gently unwrap the foil.
  2. Slice and Serve: Cut the smoked cabbage into wedges or slices. Arrange it on a serving platter.

Recipe Notes

Optional: Enhance the Flavor

  • If you want to add an extra layer of flavor, drizzle some balsamic glaze or sprinkle grated Parmesan cheese over the smoked cabbage before serving.
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