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Posted: 10/10/2005 9:48:21 AM EDT
A lot of folks asked about this last time I made it, so here's a tutorial.


You need a sharp knife, minced garlic, butter, salt, pepper, and cabbage. (duh)


Carefully cut the core out of the cabbage.


Use a fork to hollow out a fist-sized area inside the cabbage.


Add salt, pepper, a sitck of butter cut into small pieces and minced garlic.  I use about 3-4 tablespoons of garlic per head of cabbage.  I also added a few dashes of ground chipotle peppers.


Double-wrap the cabbage in heavy-duty foil.


On to the smoker, next to the pork butts.


Smoke for 4 hours at 200-225*.  Watch out for steam and hot butter while handling.


The cabbage will have steamed itself nicely inside the foil.


Chop and serve!
Link Posted: 10/10/2005 9:49:30 AM EDT
Dear god I am hungry now.
Link Posted: 10/10/2005 9:52:37 AM EDT
Damn that looks good!
Link Posted: 10/10/2005 9:56:17 AM EDT
damn all of these "smoked foods" threads.  looks like i am going to have to get a smoker and try my hand at it.
Link Posted: 10/10/2005 10:08:50 AM EDT
Tagged, because I haven't tried anything like that yet.
Link Posted: 10/10/2005 10:10:52 AM EDT


Looks tasty!
Link Posted: 10/10/2005 10:11:55 AM EDT
And be prepared for the GREEN CLOUD afterwards  
Link Posted: 10/10/2005 11:04:21 AM EDT
Something new, looks good
Link Posted: 10/10/2005 11:17:46 AM EDT
I still like the looks of your butt though.
Link Posted: 10/10/2005 11:20:48 AM EDT
I'm gonna have to have dinner early now. Thanks.
Link Posted: 10/10/2005 11:27:43 AM EDT
Link Posted: 10/10/2005 11:28:32 AM EDT
Yeah, it might counteract the heart-attack-on-a-platter AKA smoked butt. Does the cabbage pick up any flavor from the hickory (you DO use hickory, right)? Or would you give it a shot of Liquid Smoke (apologizing in advance if that is sacrilegious to any of you).

Do you just love how people take a perfectly good recipe and start tinkering?
Link Posted: 10/10/2005 11:34:44 AM EDT
Screw the cabbage what is the deal with those tasty looking birds on the right side of the grill?
Link Posted: 10/10/2005 11:36:39 AM EDT
Link Posted: 10/10/2005 11:37:33 AM EDT

Originally Posted By VTHOKIESHOOTER:
Screw the cabbage what is the deal with those tasty looking birds on the right side of the grill?



Them's butts not birds.  Food pr0n - pulled pork
Link Posted: 10/10/2005 11:41:26 AM EDT

Originally Posted By callgood:
Yeah, it might counteract the heart-attack-on-a-platter AKA smoked butt. Does the cabbage pick up any flavor from the hickory (you DO use hickory, right)? Or would you give it a shot of Liquid Smoke (apologizing in advance if that is sacrilegious to any of you).

Do you just love how people take a perfectly good recipe and start tinkering?



Oak for this cook, sometimes mesquite, sometimes apple or pecan.  It picks up a little smoke flavor, not much due to the foil.  

Liquid Smoke is from Hell and shall not be brought into my house.  

Feel free to tinker, I am by no means the inventor of smoked cabbage.  I got the idea from one of the guys on the Texas BBQ Rub message board.  I am going to try smoked apples next.  Apples with the core cut out and filled with red hots and brown sugar.  Yum!
Link Posted: 10/10/2005 11:52:35 AM EDT
I like cabbage but the wife cant stand it so I dont boil it too often.  I do smoke and grill out a bunch and this seems to be a trouble free way to get a cabbage fix.

Thnaks
Link Posted: 10/10/2005 12:16:27 PM EDT

Originally Posted By photokirk:

Originally Posted By VTHOKIESHOOTER:
Screw the cabbage what is the deal with those tasty looking birds on the right side of the grill?



Them's butts not birds.  Food pr0n - pulled pork

Didn't see your first thread.  Damn that looks tasty.
Link Posted: 10/10/2005 12:21:28 PM EDT

Holy crap that looks disgusting.  

Wow - tastes certainly do differ.  I wouldn't eat that on a bet.





Link Posted: 10/10/2005 12:24:18 PM EDT

Originally Posted By photokirk:
........................ I am going to try smoked apples next.  Apples with the core cut out and filled with red hots and brown sugar.  Yum!



Like mama used to make! A few more smoker dishes and I'll be in charge of the whole damned meal!
Link Posted: 10/10/2005 12:30:09 PM EDT

Originally Posted By photokirk:
I got the idea from one of the guys on the Texas BBQ Rub message board.



Got a link?
Link Posted: 10/10/2005 12:33:44 PM EDT

Originally Posted By Q3131A:

Originally Posted By photokirk:
I got the idea from one of the guys on the Texas BBQ Rub message board.



Got a link?



Texas BBQ Rub board
Link Posted: 10/10/2005 12:42:09 PM EDT
Your toilet is going to be hating you.    I killed a third of a pumpkin pie and I am in the same boat.

Fetal Position + sweating = no more pumpkin pie
Link Posted: 10/10/2005 1:18:36 PM EDT

Originally Posted By DK-Prof:
Holy crap that looks disgusting.  

Wow - tastes certainly do differ.  I wouldn't eat that on a bet.








Try it before you knock it.  The variety of stuff you can cook on a smoker is surprising.  Smoked veggies are pretty tasty.  Smoked cheese is really good as well.  I will sometimes smoke a block of cheddar when the pit is down to coals and the pit temp is around 100*.  Smoked chicken, smoked cheddar cheese and a fresh roll makes for a damn tasty sammich.
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