BBQ a Purple Cabbage!

Da Kine Green BBQ

Inspired by Steve Raichlen's awesome book, "How to Grill," here is what I made last weekend, to go along with my BBQ ribs and BBQ corn on the cob. Steve dares us to try a red cabbage, so I decided to go for it.

Here is a picture of it being cut open:


We weren't sure how to "carve" it, so it ended up sort of weird on the plate, more like a cole slaw or something. Here is what it looked like plated up for serving:



Next time will carve it so we can see the folds and crannies on the cabbage, and the stuffing in the middle, and slice it sort of like a cinnamon roll or something so you can see the layers.

Tasted great! But! It took about 4 hours on indirect heat, at about 200 degrees. Is purple cabbage tougher than the green stuff?

And - the purple juice stains. I think I have to bleach out the stains on my countertop!

Susan Egglaine

It is pretty! What did ya stuff it with?

cookn biker

Good to get out of your box!! Did you core that to stuff it? If you do core it then you can cut in nice wedges. Parchment paper on the cutting board or counter will help with the stains. I also think 200 is a bit to low. 300-325 would do.

Clay Q

Oh those ribs and corn look gooooood.
Don't mess around with purple, it's just a trend. Green is more better when it comes to cabbage. You want tender? Go with Savoy. :cheer:

YB

Here is a green smoked stuffed cabbage we cooked.

Larry

fishlessman

i grew up eating purple cabbage, my grandmothers coleslaw was even purple. good stuff, try frying some up in bacon fat with some walnuts and add a malt vinegar dressing. stuffed purple cabbage sounds good

Da Kine Green BBQ

Suz - well, after looking and lurking and reading some posts of experienced Eggers, I think I need to be careful when answering this question, since the secret is in Steve's book, How to Grill.

But, since I changed it slightly, I am gonna tell ya. I stuffed the cabbage with Vidalia onion, butter and panchetta/Italian bacon. Cook this on the stove until the onion just turns soft. Then add the stuff into the "cavity", and add BBQ sauce, I like KC Masterpiece, original. OH - used the butter/bacon grease on the outside of the cabbage.

It does look pretty cool, though, eh?

Cheers!

Da Kine Green BBQ

Molly - Good ideas on stain prevention. I will increase the heat on the next one - thanks!

Da Kine Green BBQ

OH YEAH. The ribs came out great. Dry rub, then the KC Masterpiece on it later. . . I do my corn for like 45 minutes, I seen some other Q-ers roasting for what - 1 hour or more? Yikes. Can't wait for the next cook - maybe London Broil?

Da Kine Green BBQ

YB - nice ! What is the stuffing? It looks more meaty. And - how did you cut it up and serve? Wedges? Slices?

And I noticed you cut a bigger cavity for stuffing. Looks like a good idea. Gotta try one again! Thanks for pictures!

Da Kine Green BBQ

Bacon grease - yummmmm. I still remember when dad made us kids breakfast one morning when mom was away. He made scrambled eggs mixed with hamburger, and toast, fried in the pan with bacon grease. Cholestrol? Whazz dat?