Smoked Cabbage Recipes

SMOKED CABBAGE

Steps:

• Clean the head of cabbage and core out the center. Put 1⁄2 of the stick of butter/margarine in the cored out cabbage.
• Slice jalapeño pepper and put in cabbage center. Add 1 tablespoon Texas Rib Rangers Spicy Rub to cabbage center. Rub the remaining butter around the outside of the cabbage.In a small bowl combine the ingredients.
• Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify flavors.
• Wrap cabbage in heavy foil and place in smoker or grill. Cook until cabbage is soft to touch (about 2 to 3 hours depending of size of cabbage).
• Remove from heat and check for tenderness. If not tender put back on heat and let it finish cooking. If tender remove and serve immediately.

SMOKED CABBAGE RECIPE

Steps:

• Adjust the heat on the smoker to low and cover. Allow the heat to reach 250 degrees Fahrenheit.
• Remove the thin outer leaves from the cabbage. Cut the cabbage in half in the direction of the core and then half each to create quarters
• Coat the cabbage with 1/2 the olive oil and season it to taste with salt and pepper..
• Arrange the cabbage quarters on their side on a smoker tray. Place the tray in the smoker and cover. Smoke the cabbage with the smooth side down for 20 minutes. Flip and smoke on one of the wedge sides another 20 minutes. Then flip to remaining uncooked wedge side and smoke for the last 20 minutes. Remove and let rest for 5 minutes. Serve with sauce.
• Add all ingredients to a blender or food processor and mix well. If too thick feel free to add more of the liquid ingredients. Taste and tweak as necessary.

SMOTHERED CABBAGE

Steps:

• Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
• Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
• Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
• Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

CABBAGE SAUSAGE SUPPER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender.

SOUTHERN SMOTHERED CABBAGE

Steps:

• Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
• Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
• Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

SMOKED CABBAGE SLAW WITH CREAMY HORSERADISH

Steps:

• Set up your smoker following the manufacturer's instructions and heat to 225 degrees. Add applewood or hickory wood as specified by the manufacturer. If using a charcoal grill, set it up for indirect grilling, using half a chimney starter of coals instead of a full chimney. Add wood chips or chunks to the coals following the manufacturer's instructions.
• Meanwhile, peel and core the apple, then cut the cabbage, onion, apple and carrots into thin shreds on a mandolin, in a food processor fitted with a shredding or slicing disk, or with a chef's knife. Stir the raisins into the slaw. Working in batches if necessary, divide the mixture among 2 disposable 9-by-13-inch aluminum foil drip pans; spread in a loosely packed even layer. (Cabbage mixture should be no deeper than 1 inch.) Place each pan over another 9-by-13 aluminum pan of ice so the vegetables smoke without cooking.
• Transfer pans to the smoker or grill, cover and smoke until lightly bronzed with smoke but still raw, 10 to 15 minutes. Transfer smoked slaw mixture to a large bowl and repeat as necessary to smoke any remaining slaw.
• Meanwhile, make the dressing: Combine the mayonnaise, horseradish, vinegar, sugar, mustard and celery seed in another large bowl and whisk until the sugar is dissolved. Season to taste with salt and pepper.
• Stir the smoked vegetable mixture into the dressing; season to taste with salt, sugar and vinegar. Serve right away, or refrigerate, covered, up to a few hours before serving.

SOUTHERN FRIED CABBAGE WITH SMOKED SAUSAGE

Steps:

• Melt 1 tablespoon butter and oil in a large pot or 1 1/2-quart braiser over medium heat. Add sausages and cook, flipping once, until golden brown, about 6 minutes. Transfer to a plate.
• Add remaining 1 tablespoon butter to pot, along with onion, brown sugar, and Creole seasoning. Cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Stir in half of cabbage and vinegar; season with salt. As mixture begins to reduce in volume, add remaining cabbage; season with salt. Cover and cook, stirring a few times, until cabbage is softened and wilted but still has a slight crunch, about 25 minutes. Season with salt and pepper to taste.
• Nestle sausages into cabbage and cook just until warmed through, about 2 minutes. Cut sausages into 1/2-inch-thick pieces; serve with cabbage and mustard, if desired.

SMOKED CABBAGE

Steps:

• In a small bowl combine first 5 ingredients (butter - onion powder).
• Core cabbage, cutting out a good size cavity and then place the seasoned butter in the cavity.
• Wrap cabbage with heavy duty aluminum foil.
• Place cabbage, cored end up, on top rack of grill, close lid and smoke until soft (2-4 hours).
• Unwrap cabbage and discard any blackened leaves and then cut the cabbage into wedges.