Food Pr0n - Smoked Cabbage

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[ARCHIVED THREAD] - Food Pr0n - Smoked Cabbage

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!

Posted: 10/10/2005 9:49:30 AM EDT

[#1]

Dear god I am hungry now.

Posted: 10/10/2005 9:52:37 AM EDT

[#2]

Damn that looks good!

Posted: 10/10/2005 9:56:17 AM EDT

[#3]

damn all of these "smoked foods" threads. looks like i am going to have to get a smoker and try my hand at it.

Posted: 10/10/2005 10:08:50 AM EDT

[#4]

Tagged, because I haven't tried anything like that yet.

Posted: 10/10/2005 10:10:52 AM EDT

[#5]

Looks tasty!

Posted: 10/10/2005 10:11:55 AM EDT

[#6]

And be prepared for the GREEN CLOUD afterwards

Posted: 10/10/2005 11:04:21 AM EDT

[#7]

Something new, looks good

Posted: 10/10/2005 11:17:46 AM EDT

[#8]

I still like the looks of your butt though.

Posted: 10/10/2005 11:20:48 AM EDT

[#9]

I'm gonna have to have dinner early now. Thanks.

Posted: 10/10/2005 11:27:43 AM EDT

[#10]

very very interesting. I must try this.

Thanks for the great idea!

Posted: 10/10/2005 11:28:32 AM EDT

[#11]

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?

Posted: 10/10/2005 11:34:44 AM EDT

[#12]

Screw the cabbage what is the deal with those tasty looking birds on the right side of the grill?

Posted: 10/10/2005 11:36:39 AM EDT

[#13]

Posted: 10/10/2005 11:37:33 AM EDT

[#14]

Quoted:
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

Posted: 10/10/2005 11:41:26 AM EDT

[#15]

Quoted:
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!

Posted: 10/10/2005 11:52:35 AM EDT

[#16]

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

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

[#17]

Quoted:
Quoted:
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.

Posted: 10/10/2005 12:21:28 PM EDT

[#18]

Holy crap that looks disgusting.

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

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

[#19]

Quoted:
........................ 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!

Posted: 10/10/2005 12:30:09 PM EDT

[#20]

Quoted:
I got the idea from one of the guys on the Texas BBQ Rub message board.

Got a link?

Posted: 10/10/2005 12:33:44 PM EDT

[#21]

Quoted:
Quoted:
I got the idea from one of the guys on the Texas BBQ Rub message board.

Got a link?

Texas BBQ Rub board

Posted: 10/10/2005 12:42:09 PM EDT

[#22]

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

Posted: 10/10/2005 1:18:36 PM EDT

[#23]

Quoted:
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.

[ARCHIVED THREAD] - Food Pr0n - Smoked Cabbage

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