A new, smoky way to prepare cabbage that you’ll instantly love!
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There are several ways to cook vegetables, but smoking them isn’t one method that most people explore. But if you have a smoker and wood chips at home, it’s something worth trying. I can’t guarantee it’ll be useful with every type of vegetable, but it will certainly work with cabbage. Other than prepping the smoker, cutting the cabbage, and spreading on a little seasoning, it’s an easy side dish to make, so there’s no reason not to give it a try!
Cabbage doesn’t always have the best reputation with taste buds. But that’s even more reason to give smoked cabbage a go. Plus, by smoking the cabbage, you don’t have to worry about it becoming soggy, which is another added benefit of preparing cabbage this way.
Is Smoked Cabbage Healthy?
Smoked cabbage is a side dish for just about any diet, including vegetarians, vegans and those on keto diets. While smoked foods in general aren’t good to eat on a regular basis, the cabbage in this dish is low in calories and high in vitamin C. It also has plenty of fiber and has been linked with stronger bones, better digestion, and heart health because it’s filled with nutrients the body craves.
Your Choice of Cabbage
For smoked cabbage, feel free to use any type of cabbage you like. Typically, green and white varieties of cabbage work best when preparing it this way. Also, while the recipe states that you should brush on the olive-oil-based seasoning, some people prefer dry rub or barbecue seasoning. Finally, make sure you don’t over-smoke the cabbage. Keep in mind that it’s a vegetable, not a piece of meat. You want to smoke it long enough to remove some of the bitterness but you don’t want the smoke to overpower the taste of the cabbage.
INGREDIENTS
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Wood chips for smoking (such as hickory or applewood)
INSTRUCTIONS
Prep
Season and ready the cabbage for smoking.
Smoke
Smoke the cabbage until tender and flavorful.
Serve
Rest and serve the delicious smoked cabbage.
Devour!
FAQs & Tips
Leftovers of smoked cabbage can be stored in an airtight container and kept in the fridge for 3 to 5 days.
Serving Suggestions
Smoked cabbage can be used as a side dish with many meals, including barbecue dishes. I’m particularly fond of pairing it with Slow Cooker Beef Brisket. Also, if you’re using your smoker on the cabbage, you might as well make Smoked Chicken Breast along with it. Of course, if you want to keep the entire meal vegetarian-friendly, I’d recommend having smoked cabbage as a side dish for Tofu Tacos or perhaps Grilled Cauliflower Steak.
Smoked Cabbage
Ingredients
- 1 medium head green cabbage
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Wood chips for smoking such as hickory or applewood
Instructions
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Preheat your smoker to 250 degrees F and add wood chips of your choice.
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Remove the outer leaves of the cabbage, cut into quarters, and remove the core.
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In a small bowl, mix together olive oil, kosher salt, black pepper, and garlic powder.
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Brush the seasoning mix over all sides of the cabbage quarters.
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Place the cabbage quarters directly on the smoker rack, cover, and smoke for about 1 hour and 30 minutes, or until the cabbage is tender and has a nice smoky flavor.
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Remove the smoked cabbage from the smoker, let it rest for a few minutes, then serve warm.
Nutrition
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