Smoked cabbage It is a quick and fast outline with almost no jobs and all the flavor! This smoked cabbage recipe is a unique and delicious way to sneak some vegetables. Yes, it’s so beautiful! The smoked cabbage is the perfect complementary dish for many proteins such as beef breast, chicken or smoked box meat. Making it an obvious choice almost every evening.
This tasty side is a perfect side for any barbecue in the courtyard or normal normal dinners! We do it at least once a week! The caramelized cabbage takes on a wonderfully sweet and mild smoke flavor and a tender consistency that is not so checked! In addition, with only 5 ingredients and a few steps, it is the perfect recipe with low effect!
What is smoked cabbage?
The smoked cabbage is a head of cabbage, in particular green cabbage, prepared using a smoker and dry seasonings. The grilled cabbage leaves absorb the smoky flavor well without being excessively smoked, making it a perfect food of the barbecue. Exchange smoked cabbage for classic boiled and serve together with traditional Irish dishes and other meat recipes. Alternatively, it can be cut and served on the calendar for the addition of Zing.
We use this simple weekly recipe with sausage, steaks, ribs and chicken legs. It is our base for super-deriving with low carbohydrate content, and it is cheap!
I love any excuse to use the pellet traeger grid, and really brings this tasty side dish to the next level with the ease of cooking it.
Smoked cabbage ingredients
- Cabbage: green or white cabbage will work. We use a medium -sized head just to manage portions.
- Beef chainbacon fat or oil
- Kosher salt
- GirlCarnivore on Easy Spice Blend
Serve
- Bacon bacon – adds the perfect quantity of salty creaking
- Parsley
How to prepare smoked cabbage
Once all your ingredients are ready, start preparing the smoker for 375 degrees F.
Then, remove the external cabbage leaves to dispose of any golden or route leaves.
Then, cut the cabbage in half and remove the cavity of the cabbage. He carefully creates a triangular cuneo slice and cut in the upper corners of the nucleus often using a sharp knife. Then move the nucleus and discard. Depending on the size of your cabbage, you want to cut it into quarters, leaving you with four wedges. If it is smaller, cut it in half. If the slices are too thin, the cabbage can become soaked when cooked.
Then, brush the upper part of the cabbage wedge with beef chain And rub it with salt and mixture. Finally, it organizes the cobblestones experts on a baking tray and put them in the pellet smoker. Close the lid and you’re fine!
Once they are beautiful and tender, remove them from the smoker after about an hour, even if the cooking time will vary according to the size of the cabbage. They should appear golden brown on the external edges when they are ready.
Sprinkle the crispy bacon and parsley above. You want a little more flavor, try newly ground black pepper and Parmesan!
Carnivorous girl Suggestions for experts’s recipes
Depending on the flavor you are looking for, you can use dry rubbing to season your cabbage or rubbing of barbecues of your choice!
If you decide to smoke the entire cabbage instead of cutting it into wedges, you can fill it like a turkey! Once the nucleus of the center of cabbage is removed, fill that space with a stick of butter, condiments and other herbs and spices of your choice. Use the remaining butter outside the cabbage. Take a look at this recipe from Heygrillhey for an epic smoked cabbage squeezed bacon.
For the best results, regulate the cooking time if you smoke the whole cabbage instead of cutting it into wedges.
We do not advise you to cut the cabbage steaks if you want to smoke it, we tried it and the leaves tend to collapse quickly.
Warehouse
The smoked cabbage is better enjoyed fresh! If you want to archive it, you can use an airtight container for a maximum of 3-5 days.
Heating/leftovers
It is probably better to enjoy your fresh smoked cabbage. Otherwise, it could become exaggerated or molliclico. If you need to warm it up, make the summary in the preheated oven just enough to heat or on the fryer to warm it up and fresh!
With what to serve
The flavor of smoking makes this recipe of cabbage the perfect thing to serve the barbecue courtyard, holidays for the holidays or during a normal dinner per week! Some of my favorite main courses to combine with are:
Faq
Yes, you should rinse your cabbage head. And also go until you remove some external leaves. Just like any other type of product, there may be some friendly insects to get rid or the dirt remaining from the harvest. The best way is to put your cabbage in a colander and rinse any potential bugs
If you wrap the cabbage firmly in a plastic casing, it can keep up to two weeks in the refrigerator. But it’s only if it’s fresh. Once the cabbage is cut, we recommend using it in about 2-3 days.
More delicious outline recipes
The next time you are looking for a vegetable to serve with dinner, try this smoked cabbage! Practically without problems, this simple side dish is a kids game! I hope you like this recipe as much as me! If you end up serving, let me know how it turns out in the comments!
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This easy smoked cabbage recipe is so good! We love it as our Keto outline for almost all meals.
Prevent the screen from going to sleep
Prepare the cabbage
Cut the cabbage in half and remove the nucleus.
Cut into quarters (wedges).
Brush the cabbage with the beef chain
Rub with salt and girlcarnivore on an easy spice mixture.
Service: 1G | Calories: 107Kcal | Carbohydrates: 16G | Protein: 5G | Fat: 4G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 2G | Trans fat: 0.1G | Cholesterol: 8mg | Sodium: 675mg | Potassium: 457mg | Fiber: 7G | Sugar: 7G | Vitamin A: 290Iu | Vitamin C: 83mg | Soccer: 151mg | Iron: 3mg
