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View Full Version : Smoked Cabbage??


Fordman4ever
03-24-2011, 02:14 PM
I saw a recipe the other day for smoked cabbage. you core it, fill it with butter, salt, pepper, bouillon cube(chicken or beef), wrap in foil but leave cored section open, smoke at 250 for 4-5 hours.

i really want to try this but wanted to know if anybody had tried this already and how good was it?

thanks.

T.G
03-24-2011, 02:22 PM
Interesting. Why not just try it - what do you have to lose? A couple heads of cabbage - that's like what, $1 each? Trying new stuff is what keeps BBQ & grilling interesting. How many of us would have the level of interest we have in it now had we never decided to try something different and more interesting than those first burgers and hot dogs that we started out cooking?

One thought on the recipe, if you're putting a bullion cube in, I'd use unsalted butter and leave out the extra salt. Probably enough salt in the cube already.

Fordman4ever
03-24-2011, 03:00 PM
Thats a good point, Thanks Adam.

Fordman4ever
03-24-2011, 03:08 PM
Found these pics of a smoked cabbage stuffed with bacon and onions. I'm definitely gonna try this next weekend.

http://img717.imageshack.us/img717/9603/71240521.jpg
http://img532.imageshack.us/img532/2170/62329339.jpg

T.G
03-24-2011, 03:15 PM
That looks good.

Then again, it's hard to not look good when bacon is involved.

backwoods357
03-24-2011, 03:18 PM
That looks like a heart attack, but worth it. :dr

jledou
03-24-2011, 03:21 PM
The wheels they are turning ... bacon, butter how could this not turn out good ... and I like cabbage. I am thinking a little smoked sausage to go along with it and a few cold beers. Now if only the weather would cooperate ...

SvilleKid
03-24-2011, 03:45 PM
That looks good.

Then again, it's hard to not look good when bacon is involved.

:tpd::D:r

I wonder about the time, though. I dislike cabbage that has cooked down to mush, and 4-5 hours seems long?? Hard to say, never having tried this. BUT, after seeing the post, I know what will be in my smoker the next time I fire it up for some serious smoking!!! Thanks for the idea!!!!

Fordman4ever
03-31-2011, 06:06 PM
Alright, I'm going for it.

Cored the cabbage
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-31-05_304.jpg

cooked up bacon, onions, garlic and butter.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-31-10_654.jpg

Filled the cabbage
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-36-25_377.jpg

gonna throw it on the smoker tomorrow for about 3-4 hours then into the oven for about 2 hours. Can't wait to see how it turns out.:tu

jledou
03-31-2011, 08:49 PM
Looks like you got a good start Earl!

Fordman4ever
03-31-2011, 10:33 PM
Can't wait to get it off the smoker and eat it. I'm gonna have to run like 5 miles to work it off but its totally worth it.

Fordman4ever
04-01-2011, 02:39 PM
Cabbage is done. Its amazing

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_14-33-40_836.jpg

jledou
04-01-2011, 02:46 PM
:tu:tu

BloodSpite
04-01-2011, 03:15 PM
Good stuff then? I may have to try this tomorrow myself

ucla695
04-01-2011, 07:07 PM
Better cooked outside than stewed inside for hours! Well done!

T.G
04-01-2011, 07:45 PM
Nice! Might have to give this one a try soon.

JaKaacH
04-01-2011, 09:22 PM
Great Idea!!
I have grilled cabbage before. Same general direction just not as many ingredients. I slice the heads of cabbage into quarters, rub on olive oil or margarine, season salts of your choice, then wrapped in foil. About 45 minutes on med./high heat. Great if you like cooked cabbage..

Next time going to try the bacon and garlic recipe..:dr Yum

bigpedunn
04-02-2011, 09:52 AM
Next time I fire up the smoker I think I will give it a try looks good!

txsmoke
04-03-2011, 07:36 PM
This looks darn good! This might have to be on the menu next weekend. Good way to trick the kids into eating veggies.

mosesbotbol
04-03-2011, 07:42 PM
I can't wait to try this! Thanks.

thermal
07-12-2011, 09:58 AM
Core out your cabbage, but don't go all the way through to the bottom. Using about 1/2 stick butter for each head of cabbage, stuff in some butter, a crumbled chicken bouillon cube, some more butter, another crumbled cube, and top it off with butter.

Fordman4ever
02-05-2012, 10:20 AM
Doing this again. I hope it turns out as good as the last one.

jaredrose
02-10-2012, 02:52 AM
I love to experiment and I am going to try this soon.