Wondering what to do with all that amazing BBQ sauce from yesterday?
Dump it on some veggies that you're not in love with ... like cabbage. And it doesn't hurt to toss on some bacon and butter, too.
This recipe is pretty cool: You hollow out a head of cabbage and stuff it with bacon, butter, onions, BBQ sauce; grill it whole; then serve it cut into wedges.
Impress your guests with this amazing recipe this July 4th.
BBQ Cabbage from Kitchen Daily
- 4 tablespoons (1/2 stick) unsalted butter
- 4 slices bacon, cut crosswise into 1/4 inch slivers
- 1 small onion, finely chopped
- 1 medium size green cabbage (about 2 pounds)
- 1/4 cup barbecue sauce from last night
- Coarse salt and black pepper
- 2 cups wood chips, soaked for 1 hour in cold water to cover, then drained
Melt 1 tablespoon of the butter in a skillet over medium heat. Add bacon and onion and cook until just beginning to brown, 3 to 5 minutes. Drain bacon and onion in a strainer over a bowl and reserve drippings. Crumple a piece of aluminum foil and shape it into a ring about 3 inches in diameter.
Cut core out of cabbage and discard. Cut remaining butter into dice. Stir barbecue sauce into bacon and onion mixture. Prop cabbage upright on aluminum foil ring, cavity facing up. Place bacon and onion mixture in cavity and top with as many pieces of butter as will fit. Using a basting brush, paint outside of cabbage with bacon drippings. Season cabbage lightly with salt and generously with pepper.
Set up grill for indirect grilling and preheat to medium. If using a gas grill, place wood chips in a smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium.
When ready to cook, place cabbage on its aluminum foil ring in center of hot grate away from heat. If using a charcoal grill, toss wood chips on coals. Cover grill.
Grill cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1 1/2 hours. If using a charcoal grill, you will need to add 12 fresh coals per side after 1 hour if cabbage is not done. To serve, peel off any dried-out or charred outside leaves and discard. Cut cabbage into wedges and serve.
Image via Uberculture/Flickr