BBQ Cabbage Recipe

From our listserv:


From Steven Raichlen's "Beer-can Chicken" cookbook. I used turkey
andouille sausage instead of kielbasa. And I didn't use the wood
chips, so lacked some of the smoked flavor but it still worked great.



1 medium green cabbage (~2lb)
3T unsalted butter
1 small onion finely chopped
2 cloves garlic minced
3oz kielbasa (or 1 large hotdog's worth of sausage of choice), cut in
a 1/4" dice
1/4 cup (I didn't measure) your favorite bbq sauce
coarse salt and freshly cracked/ground black pepper

2 cups wood chips (if you have 'em).

1. Crumple a 12" piece of aluminum foil to make about a 3" ring to set
the cabbage on.

2. Cut out the core of the cabbage angling the knife so you get about
a 3" hole in the cabby. the core should be cone shaped (and is
discarded).

3. Melt 2T of the butter over medium heat, brush a little of the
butter (~0.5T) over the outside of the cabbage.

4a. Add the onion, garlic and sausage to the butter in the pan and
cook for 3-5 min until lightly browned, then spoon into the cavity in
the cabbage.

4b. While the mixture is cooking, season the outside of the cabbage
with the salt and pepper.

5. Pour the bbq sauce on top, and then put the remaining T of butter
on top of that (editor's note~ I got a little distracted and sauteed
all 3T butter in step 3, and did not add the last T of butter on top.
Still came out great).

6. Set up the grill for indirect grilling, and add your woodchips
(again, I didn't use 'em and it was still yummy). Preheat to medium.

7. Put the cabbage (on it's aluminum ring) in the center of the hot
grate (but away from the heat) and cover. Cook until very tender (it
should be easy to pierce with a skewer), about 1-1.5 hours.

8. Peel off any charred or dried out leaves and serve (cut into
wedges).

Caveats: make sure to get all the core of the cabbage out so you can
get more of the stuff in! And it will finish quicker.
Make sure to let it cook all the way through (though I liked mine a
little on the more al dente/crispier side, Debbi would have preferred
it a bit more done.)

enjoy!

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