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.
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Hello Hi
[email protected]I've made this recipe several times and it's always a hit with my family. It's easy to make and the cabbage always comes out tender and flavorful.
namuyanja daphine
[email protected]This is a great recipe for a party. I doubled the recipe and it was a hit.
Bhaiya Don
[email protected]I used a dunkelweiss beer and it gave the cabbage a nice malty flavor.
Rosa Diaz
[email protected]I added some diced carrots and celery to the cabbage and it was a great addition.
Ayuub Heybe
[email protected]This recipe is a great way to use up leftover cabbage. I had some leftover from making coleslaw and it worked perfectly.
Muxhii Mishuu
[email protected]I was pleasantly surprised by how good this turned out. The cabbage was tender and flavorful and the sausage was nice and juicy.
Isaac Muzerengwa
[email protected]I've made this a few times now and it's always a crowd-pleaser. I usually serve it with mashed potatoes or egg noodles.
Angel Rolon
[email protected]This is a great budget-friendly recipe that's perfect for a weeknight meal.
Brother Keef Tv
[email protected]I love corned beef and cabbage but this is a great alternative if you don't have a lot of time to cook. I used pre-cooked sausage and it was still delicious.
Tee Banks
[email protected]Just made this, so easy and delicious. Thanks for sharing!
MD MOTAKIN
[email protected]This recipe is a keeper! Will definitely be making it again. ?
Md rubel Ali
[email protected]Not bad for a weeknight meal. Cabbage was a bit too crunchy for my liking, but the flavor was good. I might try cooking it a bit longer next time.
Srabon Rahman
[email protected]I was looking for a simple cabbage recipe and this fit the bill! I used Italian sausage and added a few extra spices to give it a little kick. Served it over mashed potatoes and it was a hit. ?
Chinenye Juliet
[email protected]Cabbage and sausage are two classic comfort foods combined in one! This recipe is easy to follow and the cabbage cooks down beautifully, while retaining a little bit of its crunch. I loved the hint of umami from the beer. My family loved it!