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Smoked Cabbage

 Ran into a smoked Cabbage up in Ga. a few weeks ago. Cored, butter rubbed inside, sausage then chicken stock. on the Egg for about 3 hours at 250 then will chop add more sausage and stock cook until done. Will more than likely cover at the same time of chop and let it steam. 
Niceville, Fl


  • posterposter Posts: 542
    That's gonna be good. Waiting for the finished pics. If you like cabbage check out Emeril's cabbage recipe, with beer/bacon its good as well, but more of a stove top thing 
  • pgprescottpgprescott Posts: 10,538
    I'm a cabbage lover. I will be stealing this one. Can't wait to see the outcome. Looks like kielbasa or something in there? Great post. Unique to say the least. Thanks!
  • leemschuleemschu Posts: 442
    I can't wait to see this!! Looks like it will be epic!
  • BotchBotch Posts: 6,336
    I wanna try this, Thanks!
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • pgprescott big cabbage fan also; will do next one at 350, wedge cut earlier and warp. Andouille sausage. 
    Poster; big fan of cajun will trey Em's .
    Pic's on phone will post tomorrow.
    Niceville, Fl
  • SciAggieSciAggie Posts: 3,564
    Man, you rock! You have over 100 views on a thread with the word cabbage in it. From what I've seen that's an accomplishment. It must be the sausage involved.
    On a more serious note - that looks great. I'll have to try it.

    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • KiterToddKiterTodd Posts: 2,103
    Mind blown. 

    Awaiting results....

  • KiterToddKiterTodd Posts: 2,103
    So, how did it taste?  

    It seems like the cabbage to sausage ratio is a bit high, but that is easily remedied! 

    What kind of wood did you go with to get smoke without it being overpowering.  (saying this as I used Hickory for chicken recently, and it was too strong)
  • Does need more sausage only had a little over a 1/2# on hand, used pecan. Much lighter than Hickory. Pretty darn tasty.
    Niceville, Fl
  • This Polack is no dummy!  I'm stealing this!
    Flint, Michigan
  • Wow! Can't wait to give this a try
  • blastingblasting Posts: 5,506

    Well this is new - thanks very much for sharing.  This will be done for sure.

  • calikingcaliking Posts: 11,122
    I'm a fan of cabbage as well. Haven't tried smoking it as much as you did, so may have to give that a try sometime.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Looks great.  I've never tried a whole cabbage.  I often cut into quarters, a good dollop of butter, some North Carolina style bbq sauced (vinegar, crushed red pepper-lots of it, salt and black pepper), and wrap in foil.  Sometimes add the sausage if have any.  Put it on the egg until it gets soft and steamy.  UMMM, UMMM,  good eating.  


    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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