At a glance
Cut a head of cabbage into 1 inch steaks through the core, brush them with garlic herb butter, season with rub and smoke them at 275°F for 1 1/2 to 2 hours until the core is tender. Sear the edges over high heat if you like them crisp and finish with lemon.
Smoked cabbage steaks are one of the most underrated barbecue sides. Cabbage turns sweet and tender as it cooks, the outer leaves crisp up, and the layers soak up butter and smoke. It is cheap, easy and good alongside anything from pork steaks to brisket, or as a vegetarian main.
How to cut cabbage steaks
The core is what holds each steak together. Stand the cabbage upright and cut straight down through the core into slices about an inch thick. The middle slices give the best steaks. The rounded sides tend to fall apart, so roast them as wedges or use them for slaw.
Butter, oil and seasoning
Melted butter gives the richest result and helps the edges caramelize, while olive oil keeps it dairy free. Garlic and herbs pair well with the sweetness of the cabbage. For extra smoke flavor, use mashed smoked garlic in the butter.
Knowing when it is done
Push a knife into the core. If it slides in easily, the cabbage is done. If it still crunches, give it another 20 to 30 minutes. A quick sear at the end adds char and crisp edges.
Recipe
Smoked Cabbage Steaks
- Prep
- 15 min
- Cook
- 1 hr 45 min
- Total
- 2 hr
- Makes
- 4 servings
- Smoker 275°F (135°C)
- About 1 1/2 to 2 hours
- Optional sear over high heat
Ingredients
- 1 medium head green cabbage, about 2 lb (900 g)
- 4 tbsp (60 g) butter, melted, or olive oil
- 3 garlic cloves, grated, or 1 bulb smoked garlic
- 1 tbsp chopped parsley or thyme
- 1 tbsp barbecue rub or 1 tsp each salt, pepper and smoked paprika
- 1 tbsp grated Parmesan (optional)
- Lemon wedges, to serve
Equipment
- Smoker
- Sheet pan or wire rack
- Pastry brush
Method
- Remove any damaged outer leaves. Stand the cabbage on its base and cut it top to bottom into slices about 1 inch (2.5 cm) thick, keeping a piece of core in each slice so it holds together.
- Mix the melted butter, garlic and herbs, and brush it over both sides of each steak. Season with the rub.
- Heat the smoker to 275°F (135°C) with apple, cherry or pecan.
- Smoke the cabbage steaks on a rack for 1 1/2 to 2 hours, brushing with more garlic butter halfway, until the core is tender when pierced with a knife.
- For crisp, charred edges, sear the steaks over high heat for 1 to 2 minutes per side.
- Finish with Parmesan and a squeeze of lemon.
Notes
- The outer slices from each side of the cabbage tend to fall apart. Smoke them as wedges or chop them into slaw.
- Red cabbage works too and looks striking, but it takes a little longer to soften.
Variations
- Whole smoked cabbage: core a whole head, fill it with butter, bouillon and rub, wrap the base in foil and smoke for 3 to 4 hours.
- Bacon cabbage: lay a strip of bacon over each steak before smoking.
- Spicy: brush with butter mixed with hot sauce and finish with blue cheese.
Frequently asked questions
How long does it take to smoke cabbage steaks?
About 1 1/2 to 2 hours at 275°F, depending on thickness.
Can I make cabbage steaks on a gas grill?
Yes. Cook them over medium indirect heat with the lid closed, adding a smoker box of wood chips for smoke flavor.
Can I smoke cabbage ahead of time?
Yes. Reheat the steaks on the grill or in a hot oven so the edges crisp again.