Smoked Cabbage

Move over coleslaw! Hit the road, sauerkraut! This tender, smokily flavorful take on cabbage is about to become your new favorite barbeque side dish.

5 from 1 vote

Course: Lunch, Side Dish

Cuisine: American

Keyword: Cabbage, Smoked Cabbage

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 263kcal

Author: imma

1 2-2½-pound head green cabbage, sliced into wedges vertically about ¾ to 1-inch thick
¼ cup olive oil
1 tablespoon minced garlic
1 teaspoon thyme, minced
1 teaspoon Creole seasoning
salt to taste
black pepper, freshly ground to taste
Fresh parsley, (for garnish, optional)
Lemon wedges or crumbled bacon (optional for serving)

Combine the mayonnaise, minced garlic, lemon juice, mustard, hot sauce, relish, green onion, Worcestershire sauce, Creole seasoning (if using), and salt.
Cover the bowl and refrigerate the sauce while you prepare the smoked cabbage.

Line your baking sheet (an old one or the one you use for smoking) with aluminum foil paper. Set aside.
Place the cabbage on a cutting board, remove the outer leaves, and cut it in half from top to bottom. Next, cut each half into quarters by making another cut perpendicular to the first one. Transfer to the baking sheet.
Preheat your smoker according to the manufacturer's instructions, targeting a temperature of 225-250°F/107-121℉.
Heat olive oil in a small skillet, then add the minced garlic, thyme, salt, black pepper, and Creole seasoning. Stir for 30 seconds or more for the flavors to bloom. Remove from the stove.
Brush the seasoned olive oil mixture over the cabbage wedges, making sure every inch is well coated.
Let the cabbage marinate for about 15 minutes to allow the flavors to penetrate. Place the sheet in the smoker.

Close the smoker and let the cabbage smoke for approximately 1-1½ hours or until the cabbage is tender and lightly charred on the edges. Cooking times will vary depending on the thickness of the cabbage. Be sure to rotate cabbage on all its sides as needed for even cooking.
Cooking times may vary depending on cabbage thickness. Rotate the cabbage on all sides as needed for even cooking.
Once the cabbage is done, remove it from the smoker and transfer it to a serving platter.
Garnish the smoked cabbage with minced fresh parsley, if desired. Top with crumbled bacon.
And for a delightful experience, drizzle with remoulade and serve with extra sauce on the side.

The remoulade sauce can be stored in an airtight container in the refrigerator for up to one week.
Smoked cabbage can be served as a flavorful side dish or used in various recipes. You can chop it up and add it to salads, use it as a filling in wraps or sandwiches, or incorporate it into stir-fries and pasta dishes.
You can also experiment with different spices and seasonings to suit your taste buds. For added depth of flavor, brush it with BBQ sauce.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.