Core cabbage and set aside one large cabbage leaf.
Layer butter and rub inside the core until full. Use finger to make a well inside the butter.
Pour white balsamic vinegar into well. Secure cabbage leaf over top of cabbage.
Smoke at 250 for 4 hours. Wrap in tinfoil and smoke 2 hours or until desired tenderness.
“Cabbage is the king of the kitchen”— said no one, ever. However, we are hardly ready to throw the humble cabbage under the bus. In fact, after you take one bite of this surprisingly succulent and flavorful smoked cabbage dish, you might just change the way you feel about cabbage in general.
For many centuries, cabbage has been a go-to garden vegetable. You will find it featured in many Eastern and Western European dishes, as well as some that have been Americanized. Plus, plenty of people who are trying to eat fewer carbs have discovered that with a little boiling, cabbage leaves can make darn sturdy wraps for meats, seafood, poultry, veggie and even tofu-based sandwiches.
Cabbage definitely deserves a second look, and maybe a third one, too. Instead of passing cabbage by the next time you are browsing the grocery store aisles, give it a chance. After all, it can become the star of the show if you get creative, as you will with this barbecued cabbage recipe.
Our barbecued cabbage recipe intrigues you because, quite frankly, you are new to the notion of tossing a butter-and-spice laden cabbage into your Grilla Grill smoker. We get it. But what perplexes you most is what types of foods will go best with smoked cabbage.
Fear not because we have you covered. Why not try partnering whole cabbage from the grill with one of the following main courses?
As a final side note, we encourage you to make our whole cabbage on the grill as written the first time. After that, feel free to play around with some different tastes, such as various seasonings and rubs. You may even want to try different butter types and brands to see which tempt you the most. Have fun re-discovering a veggie that gets too little respect!