BBQ cabbage
Aug. 7th, 2004 06:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thebratqueenOkay, a couple of people asked about this one. Here's the recipe. I swear to you it tastes good. Though I don't know if I would classify it as a health food ;)
BBQ Cabbage
1 small green cabbage head
4 tablespoons butter
4 slices of bacon, cut crosswise into quarter-inch strips
1 small onion, diced
1/4 cup BBQ sauce
Kosher salt
pepper
Preheat your grill and set it up for indirect grilling.
Melt a tablespoon of butter in a pan set on medium heat. Then add onion and bacon. Fry for 3-5 min, until just starting to brown. Remove from heat and drain, reserving the bacon grease.
Using your favorite Psycho-style chef's knife, carefully remove the core of the cabbage. What you want to do is cut a circle that's maybe 6 inches in diameter and goes deep enough to get the core out. You're basically making a shallow bowl.
Tear off a big piece of aluminum foil and crumple it up until you make a ring. Put the cabbage, bowl-side up, into the ring.
Mix the BBQ sauce with the bacon and onion. Pour that into the bowl.
Cut the remaining 3 tablespoons of butter up into tiny pieces, and dot those into the bacon mixture.
Baste the rest of the cabbage with the bacon grease.
Sprinkle the whole thing with salt and freshly cracked pepper.
Put the entire thing, ring and all, onto your grill for indirect grilling. It will need anywhere from an hour to an hour and a half to cook.
When done, the outside will look slightly charred, and the cabbage head will be easily pierced with a skewer (but will not be wilted or limp). Test it at an hour and if it needs more time, go the extra half hour.
Carefully remove the cabbage, ring and all, and bring it over to the table. Allow your dinner guests to ooh and ahh, and go "The Hell?" Then impress them by using your Psycho-style chef's knife to cut the cabbage into wedges (slice it from top to bottom, so that each piece has some of the bacon mixture).
Enjoy!
(You can also add wood chips to your fire, if you're into smoking your food while grilling it. I've never done this, but I'm told it's also good.)
BBQ Cabbage
1 small green cabbage head
4 tablespoons butter
4 slices of bacon, cut crosswise into quarter-inch strips
1 small onion, diced
1/4 cup BBQ sauce
Kosher salt
pepper
Preheat your grill and set it up for indirect grilling.
Melt a tablespoon of butter in a pan set on medium heat. Then add onion and bacon. Fry for 3-5 min, until just starting to brown. Remove from heat and drain, reserving the bacon grease.
Using your favorite Psycho-style chef's knife, carefully remove the core of the cabbage. What you want to do is cut a circle that's maybe 6 inches in diameter and goes deep enough to get the core out. You're basically making a shallow bowl.
Tear off a big piece of aluminum foil and crumple it up until you make a ring. Put the cabbage, bowl-side up, into the ring.
Mix the BBQ sauce with the bacon and onion. Pour that into the bowl.
Cut the remaining 3 tablespoons of butter up into tiny pieces, and dot those into the bacon mixture.
Baste the rest of the cabbage with the bacon grease.
Sprinkle the whole thing with salt and freshly cracked pepper.
Put the entire thing, ring and all, onto your grill for indirect grilling. It will need anywhere from an hour to an hour and a half to cook.
When done, the outside will look slightly charred, and the cabbage head will be easily pierced with a skewer (but will not be wilted or limp). Test it at an hour and if it needs more time, go the extra half hour.
Carefully remove the cabbage, ring and all, and bring it over to the table. Allow your dinner guests to ooh and ahh, and go "The Hell?" Then impress them by using your Psycho-style chef's knife to cut the cabbage into wedges (slice it from top to bottom, so that each piece has some of the bacon mixture).
Enjoy!
(You can also add wood chips to your fire, if you're into smoking your food while grilling it. I've never done this, but I'm told it's also good.)
