Barbecued Cabbage
Barbecued Cabbage
Serves 10 To 12
This delicious side dish is like a pitmaster’s version of sauerkraut, and it adds some welcome acidity to your rich Thanksgiving dinner. It’s also as simple as can be to prepare a couple of heads of cabbage the day before Thanksgiving and then just toss them onto the smoker right alongside your turkey and stuffing.
Ingrediënten
- 2 very large or 3 small-to-medium heads of green cabbage
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons Jack’s Old South Original Rub or make your
- 1 cup 2 sticks unsalted butter
Instructies
- If you’re making this as part of the whole menu, your smoker should be set at 250°F with your Thanksgiving turkey in it.
- If not, preheat a smoker to 250°F.
- Use a very sharp knife to core the cabbages and remove their tough white bottoms.
- You should be left with whole round cabbages that have only their center cores removed—they will still be in the shape of globes.
- Carefully rinse the cored cabbages in cold water and pull off any wilted exterior leaves.
- Pat the cabbages dry with paper towels or a clean kitchen towel.
- Sprinkle the salt, pepper, garlic powder, and rub into the hollowed centers of the cabbages.
- Place a stick of butter inside the center of each cabbage where the core was removed and on top of the spices you just sprinkled.
- Wrap each head of cabbage in aluminum foil with the core end up.
- Using more foil, form a solid base to help the cabbages stand upright.
- Place the wrapped cabbages in the smoker.
- Cover and smoke for 4 to 6 hours, or until the cabbages are soft.
- Unwrap the cabbages and discard any blackened leaves.
- Cut the cabbages into quarters and serve them alongside the smoked turkey.
