Smoked Cabbage
Seen these done before so I had to try one of myself.
Ingredients I used for this one is fairly simple
Whole Cabbage
1/2 pound bacon
med onion
1 clove garlic
1/4 cup butter
Salt pepper to taste
Cook time 4 to 5 hrs
(http://img85.imageshack.us/img85/4718/92732908.jpg) (http://img85.imageshack.us/my.php?image=92732908.jpg)
Fried bacon, then onion and garlic in the bacon fat
Cored cabbage about 3/4 of the way down then added melted butter into
Cabbage then stuffed the Cabbage with bacon onion garlic mix.
(http://img210.imageshack.us/img210/2200/44558009.jpg) (http://img210.imageshack.us/my.php?image=44558009.jpg)
Little more bacon on top for good measure.
(http://img688.imageshack.us/img688/8831/87631931.jpg) (http://img688.imageshack.us/my.php?image=87631931.jpg)
Smoking this one with two hours of apple at 240 degrees
Leave Cabbage sit on tinfoil or small aluminum pan in smoker do not cover up
you want the smoke to get at it.
After the smoking part is done.
wrap the cabbage in tinfoil add a little liquid of your choice and
seal it up
It will probably take another 2.5 hours to finish
will post the outcome when its done.
That sounds great. :)
This sounds good. I really like the "Little more Bacon for good measure" Can never have too much bacon!!
Cabbage and bacon has to be good!
Looking forward to the results.
;D
I'm not a fan of cabbage, but this does look interesting.
Is it done yet, Is it done yet, Is it done yet? ;D
Now that gives a whole new meaning to a cabbage roll, which I love.
Looks good, real good.
Could you give a little more info on how you cored that baby?
Little bit of liquid? Sounds like Kim Chee on the way.
Quote from: OU812 on April 16, 2010, 07:14:45 AM
Is it done yet, Is it done yet, Is it done yet? ;D
Now that gives a whole new meaning to a cabbage roll, which I love.
Looks good, real good.
Could you give a little more info on how you cored that baby?
Should be out in a hour or so, had a pork butt that was taking
It's sweet time. ;D
The coring was done the old fashion way just used a
Small knife and kept cutting around the core, piece by piece
only went about 3/4 of the way down.
A cabbage fattie... Something to think about next St Paddy's day! (or stuffed w/ some chopped corned beef, perhaps?)
Quote from: squirtthecat on April 16, 2010, 07:52:13 AM
A cabbage fattie... Something to think about next St Paddy's day! (or stuffed w/ some chopped corned beef, perhaps?)
Squirt you typed the words right from under my fingers. ;D
Corned beef stuffed cabbage with onions and sliced carrots.
Quote from: KevinG on April 16, 2010, 07:49:12 AM
Little bit of liquid? Sounds like Kim Chee on the way.
Oh yeah Kim Chee just need the crushed red pepper and the Diakon Radish and to add in there.
This recipe is very versatile, the ingredients you can use are
Unlimited for the stuffing, sausage, peppers, cheese, corn beef
Italian dressing, just to name a few.
Same as the liquid, V8 juice, chicken broth, water, or what ever
you desire.
The next one I'm going to do will be stuffed with corn beef.
Here's how it looked after 2 hours of smoke.
(http://img527.imageshack.us/img527/6819/83865482.jpg) (http://img527.imageshack.us/my.php?image=83865482.jpg)
Wrapped the cabbage back up in tinfoil and added 1/2 cup of chicken
Broth with it.
The steam will make it softer.
All wrapped up ready for the smoker Temp was holding between 230 to 245.
Time to go back in the smoker.
(http://img683.imageshack.us/img683/2904/70195647.jpg) (http://img683.imageshack.us/my.php?image=70195647.jpg)
After another 3.5 hours it's done.
For the last hour cranked the bradley right up.
Smells delicious and just think there is no heavy cabbage smell in the
house, this a bonus.
(http://img406.imageshack.us/img406/6498/55706955.jpg) (http://img406.imageshack.us/my.php?image=55706955.jpg)
(http://img717.imageshack.us/img717/9603/71240521.jpg) (http://img717.imageshack.us/my.php?image=71240521.jpg)
(http://img532.imageshack.us/img532/2170/62329339.jpg) (http://img532.imageshack.us/my.php?image=62329339.jpg)
Going to grate a little bit of chesse on top for the finishing touch.
Love the taste of this cabbage, no comparison to boiled
HOLY CRAP!
That baby looks GREAT!
I am so doin this!
Thanks for the post Smoke some
Happy you approve OU812
If you can, stick with a smaller cabbage around 3 pounds
The bigger ones are a lot tougher. Will also take a lot
longer to cook. first time I've did one in the bradley
I would suggest turning up the heat more then I stated in
My first post when the smoking part is done.
Quote from: Smoke some on April 16, 2010, 09:38:04 AM
Happy you approve OU812
If you can, stick with a smaller cabbage around 3 pounds
The bigger ones are a lot tougher. Will also take a lot
longer to cook. first time I've did one in the bradley
I would suggest turning up the heat more then I stated in
My first post when the smoking part is done.
Gotcha.
Thanks.
Boy, that looks good! I have to try one - or two. Thanks for the post SS.
Quote from: OU812 on April 16, 2010, 09:13:53 AM
HOLY CRAP!
That baby looks GREAT!
I am so doin this!
Thanks for the post Smoke some
Yeah What He Said!!
That looks delicious!!
WOW that is nice just put Cabbage on my shopping list.
That looks great Smoke some.
You need to have Habs put that on the recipe site!
Thanks for sharing it.
I agree with the recipe site! Outstanding!
Habs, do you want to try it or would you like a volunteer ;D ;D ;D prior to posting on the recipe site? This looks just too good to pass up.
Quote from: ArnieM on April 16, 2010, 05:54:57 PM
Habs, do you want to try it or would you like a volunteer ;D ;D ;D prior to posting on the recipe site? This looks just too good to pass up.
Might need to draw names for a volunteer!
It looks to good not to try IMHO!
;D
Where the heck is Habs when you need him? Ok, I'll do one original and one with corned beef and one ... where'd that cat go? Have to keep it down to two I guess. >:(
Ya know, it might be interesting to do a Bradley throw down with cabbage. I love the stuff and luckily my wife takes these little pills ...
Here's one more pic, focus was off but it shows the cored out section
Going to carve the next one a little bigger and deeper to add more stuffing.
(http://img688.imageshack.us/img688/9536/25170409.jpg) (http://img688.imageshack.us/my.php?image=25170409.jpg)
I poured the used stock over cabbage when it was done and cut up.
The chicken broth for steaming really added a nice taste to it.
Smoke flavor is not overpowering don't be afraid to throw the smoke at it.
The only other suggestion I have for cooking is to crank the heat up
When it's wrapped in foil, as long as you have enough juice for steaming
Your good to go.
When they're done the head will be soft and mushy feeling.
Hi Arnie;
I'm only on for a short time in the morning and evening.
The more that try this recipe the better. I may try this, but I don't really care for cabbage so my opinion will be biased.
I'm going grocery shopping today, so I'll do one with breakfast sausage, with pepper jack cheese.
Smoke Some;
Well the weather finally cooperated late yesterday afternoon, and I was able to try your smoked cabbage. The original plan was to use caramelized onions in butter, hot Italian sausage and Colby cheese. It was a hectic day, so I forgot to add the cheese.
I started by browning about 1/2 pound of Italian sausage. While that was bronwing, I cored the cabbage, then I decided to hollow it out a little more. I used a very sturdy tablespoon that came with a camping mess kit. I switched to that spoon after bending the handle of my regular tablespoon. I used half of the cabbage that was hollowed out, and added that to the caramelized onions, cooked that down for a while then added a splash of rice vinegar.
The browned sausage did not break down as much as I wanted so I put that in a mini processor and ground it. I added the sausage to the onion/cabbage mix; let it cool and mixed in one beaten egg. Stuffed the cabbage and followed your smoking/cooking instructions. With this mixture, I found I could really pack it in without fear of it expanding and splitting the cabbage.
I really don't care for cabbage unless it a slaw, but I will definitely make another one of these and try bacon next time. I didn't cook it as long as it should have been, but going by feel was misleading. It felt soft, but when I probed it with a skewer I felt a lot of resistance. I should have gone by the skewer.
I included a couple of pictures to show how much more stuffing you can add when it is hollowed out. Next time I'm going to try to hollow it out more.
Click on photos to enlarge:
(http://i5.photobucket.com/albums/y174/Formatted/Smoked%20Vegetables/th_Smoked_Cabbage1-1.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Smoked%20Vegetables/Smoked_Cabbage1-1.jpg)
Out of the smoker.
(http://i5.photobucket.com/albums/y174/Formatted/Smoked%20Vegetables/th_Smoked_Cabbage2-1.jpg) (http://i5.photobucket.com/albums/y174/Formatted/Smoked%20Vegetables/Smoked_Cabbage2-1.jpg)
Ready to serve.
Thanks for the recipe.
Hi Habanero Smoker;
I will give you the Hat's Off for trying smoked cabbage when it is
Not one of your favorite things.
It's kind of like asking me to experiment with Liver, not one of my
Favorites buy any means.
I am curious as to what liquid or juice you used when the cabbage was
Wrapped in tinfoil on the final cooking stage.
I also like your idea of using a skewer to check when it's Done.
Thanks for the reply.
Looks good Habs, real good.
I like your idea of addin the beaten egg to hold the stuffin together when its quartered.
I havent had time to get this done yet, was at the ball fields all night Fri. then all day Sat. and most of the day Sun.
Did have time to get my deer loin done though.
This stuffed cabbage is definitely on my to do next list.
I went with apple juice, and the combination worked well. I forgot to mention that I use maple bisquettes.
OU812;
It is definately a food worth making. As Smoke Some mention get a smaller head. I had a 3 pound head, and I will get smaller ones next time.
Oh I will be doin this, its just gotta find the time.
Its softball season and daddy has to go and watch his little girl play in the dirt.
Corned beef and cabbage.
Kept the ingredients to the basics as you can see in pictures
Corned beef, onion, garlic, butter and chicken broth.
Poured 1/4 cup of butter into cored cabbage and let it seep into the cracks.
Fried the onions and garlic in butter, then mixed with corned beef
Stuffed the cabbage (packed that baby)
(http://img696.imageshack.us/img696/8643/30625022.jpg) (http://img696.imageshack.us/my.php?image=30625022.jpg)
After the smoke part, I wrapped it up and steamed with chicken broth.
Fresh out of the smoker, total smoke/cook time 5.5 hours
The rest of the corned beef was wrapped in tinfoil, in the smoker it went for the last 1.5 hours
(http://img688.imageshack.us/img688/2966/67980967.jpg) (http://img688.imageshack.us/my.php?image=67980967.jpg)
Quartered and ready to eat
(http://img401.imageshack.us/img401/4331/64790429.jpg) (http://img401.imageshack.us/my.php?image=64790429.jpg)
Here's my plate,
(http://img260.imageshack.us/img260/2653/57522401.jpg) (http://img260.imageshack.us/my.php?image=57522401.jpg)
Did you use the skewer to check for doness, or did you go by the time?
I did use the skewer to check when it was done,
it's allot more reliable then going by feel.
Thanks for the tip Habanero.
My liquid of choice would be apple cider vinegar................YUMMO!!!
I wonder how this would be using a red cabbage?
Ray
I'm having company this Saturday so it looks like a great time to experiment ;D
I just did up some hot Italian sausage and hickory smoked bacon - almost there. I'm figuring on a small head for appetizers for six.
Ray, I'm sure the red cabbage would work. I'm thinking of rice wine vinegar for mine.
Boy, this stuff is fun :D
I chose apple juice, becuase I sauteed the onions and shredded cabbage with rice vinegar; and the sweetness of the apple juice worked well.
Thanks Habs, sounds good.
Made this cabbage using the bacon. All I can say is WOW!
It's a keeper for sure. Served with a little balsamic vinegar.
Thanks for sharing Smoke some.
;D
Quote from: HawkeyeSmokes on April 24, 2010, 07:02:03 PM
Made this cabbage using the bacon. All I can say is WOW!
It's a keeper for sure. Served with a little balsamic vinegar.
Thanks for sharing Smoke some.
;D
No problem HawkeyeSmokes
happy to hear you approve ;)
Maybe next week. Had pasta with my hot Italian sausage on Saturday. My wife's homeless girlfriend (Julie) made eggplant parm for today. The cabbage just didn't seem to fit in.