Author Topic: Smoked Cabbage  (Read 85163 times)

Offline Smoke some

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Smoked Cabbage
« on: April 15, 2010, 06:06:24 pm »
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



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.




Little more bacon on top for good measure.



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.

Offline pensrock

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Re: Smoked Cabbage
« Reply #1 on: April 15, 2010, 06:21:22 pm »
That sounds great.  :)

Offline Tenpoint5

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Re: Smoked Cabbage
« Reply #2 on: April 15, 2010, 06:52:59 pm »
This sounds good. I really like the "Little more Bacon for good measure" Can never have too much bacon!!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline HawkeyeSmokes

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Re: Smoked Cabbage
« Reply #3 on: April 15, 2010, 08:22:20 pm »
Cabbage and bacon has to be good!

Looking forward to the results.

 ;D
HawkeyeSmokes

Offline Habanero Smoker

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Re: Smoked Cabbage
« Reply #4 on: April 16, 2010, 02:43:36 am »
I'm not a fan of cabbage, but this does look interesting.


     I
         don't
                   inhale.
  ::)

Offline OU812

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Re: Smoked Cabbage
« Reply #5 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?

Offline KevinG

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Re: Smoked Cabbage
« Reply #6 on: April 16, 2010, 07:49:12 am »
Little bit of liquid? Sounds like Kim Chee on the way.
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Offline Smoke some

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Re: Smoked Cabbage
« Reply #7 on: April 16, 2010, 07:49:53 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.

squirtthecat

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Re: Smoked Cabbage
« Reply #8 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?)

Offline OU812

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Re: Smoked Cabbage
« Reply #9 on: April 16, 2010, 08:06:52 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.

Offline Tenpoint5

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Re: Smoked Cabbage
« Reply #10 on: April 16, 2010, 08:09:30 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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Smoke some

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Re: Smoked Cabbage
« Reply #11 on: April 16, 2010, 08:20:51 am »
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.


Offline Smoke some

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Re: Smoked Cabbage
« Reply #12 on: April 16, 2010, 09:08:26 am »
Here's how it looked after 2 hours of smoke.






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.




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.










Going to grate a little bit of chesse on top for the finishing touch.
Love the taste of this cabbage, no comparison to boiled

Offline OU812

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Re: Smoked Cabbage
« Reply #13 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

Offline Smoke some

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Re: Smoked Cabbage
« Reply #14 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.