Best 2 Beer Can Cabbage Recipes
**Beer Can Cabbage: A Culinary Symphony of Savory Flavors**
Prepare to embark on a culinary adventure with beer can cabbage, a delectable dish that tantalizes taste buds with its unique blend of flavors and textures. This hearty and flavorful dish features a whole cabbage roasted to perfection, infused with the malty essence of beer and complemented by a medley of aromatic herbs and spices. The result is a symphony of savory flavors that will leave you craving more.
**Explore a World of Beer Can Cabbage Recipes**
This article presents a diverse collection of beer can cabbage recipes, each offering a unique take on this classic dish. From traditional methods to creative variations, there's a recipe here to suit every palate. Discover the simplicity of the classic beer can cabbage recipe, where the cabbage is roasted with just a can of beer and a few basic seasonings.
For those seeking a more robust flavor profile, the bacon-wrapped beer can cabbage recipe adds a smoky and savory touch. Garlic lovers will delight in the garlic butter beer can cabbage, where a luscious garlic butter mixture elevates the dish to new heights.
If you prefer a spicy kick, the spicy beer can cabbage recipe infuses the cabbage with a blend of chili powder, cumin, and cayenne pepper. And for a vegetarian twist, the vegetarian beer can cabbage recipe replaces the bacon with a flavorful combination of mushrooms and bell peppers.
No matter your preference, these beer can cabbage recipes promise an unforgettable culinary experience. So gather your ingredients, fire up the oven, and get ready to savor the deliciousness that awaits.
BEER-CAN CABBAGE
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. It's a smoky, sweet vegetarian play on pulled pork for Beer-Can Cabbage Sandwiches, but the chopped cabbage can also be served as a side dish.
Provided by Katherine Sacks
Categories Flaming Hot Summer Cabbage Grill Vegetarian Vegan Wheat/Gluten-Free Grill/Barbecue Beer Steam Side Labor Day Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8-12
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Toss in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.
- Do Ahead
- Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave.
BEER-CAN CABBAGE SANDWICHES
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming-plus-grilling technique. Slathering the cabbage with barbecue sauce during cooking gives it a smoky, sweet flavor. Top with rich cheddar cheese, fresh slaw, and spicy pickled jalapeños and you'll never miss the meat in this hearty vegetarian sandwich.
Provided by Katherine Sacks
Categories Grill/Barbecue Cabbage Vegan Flaming Hot Summer Vegetarian Dinner Sandwich Backyard BBQ Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 sandwiches
Number Of Ingredients 15
Steps:
- Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"-deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
- Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45-50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
- Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
- Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
- Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
- Do Ahead
- Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
Tips:
- Choose the right cabbage. Select a head of cabbage that is firm and heavy for its size. Avoid heads with any signs of bruising or wilting.
- Core the cabbage properly. To core the cabbage, use a sharp knife to cut out the tough center core. Be careful not to cut too deeply, as you don't want to remove too much of the cabbage.
- Cut the cabbage into wedges. Once the cabbage is cored, cut it into 8-12 wedges. The wedges should be about 1-2 inches thick.
- Season the cabbage wedges. Season the cabbage wedges with salt, pepper, and any other desired spices. You can also add a drizzle of olive oil or melted butter.
- Wrap the cabbage wedges in foil. Wrap each cabbage wedge in a piece of aluminum foil. Make sure the foil is tightly sealed around the cabbage so that the steam doesn't escape.
- Place the cabbage wedges on the grill. Place the wrapped cabbage wedges on a preheated grill. Grill the cabbage for 15-20 minutes, or until the cabbage is tender and slightly charred.
- Serve the cabbage wedges. Serve the cabbage wedges immediately with your favorite dipping sauce.
Conclusion:
Beer can cabbage is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and tender cabbage dish that is sure to impress your family and friends. So next time you're looking for a new way to cook cabbage, give beer can cabbage a try.
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