Whole Smoked Cabbage  (3 Easy Steps)

Usually, when cabbage makes an appearance at a barbecue, it’s usually as a side dish. Coleslaws, steamed cabbage, and sauerkraut.

But have you ever considered smoking a whole cabbage on the pellet grill?

I’m here to tell you, it’s divine and oh so simple.

Read on for more!

Why Smoked Cabbage?

Smoked cabbage is yet another vegetable to cook on the grill. 

It absorbs the smoky flavors beautifully.  And it’s so easy to cook!

Cabbage is a leafy vegetable that’s high in fiber and full of nutrients. 

It’s also known to benefit heart health, lower cholesterol, and aid digestion.

Why wouldn’t you smoke cabbage?

smoked-cabbage-recip

Preparing the Cabbage

There’s very little needed to prepare your cabbage for smoking.

Choose a cabbage that’s heavy in weight, with bright, crisp green outer leaves.  Avoid anything with cracks, bruises, or browning of the edges.

Remove the outside leaves.

Wash and dry the remaining cabbage.  

Use a sharp knife and cut the tough core section out of the center, but don’t go all the way to the bottom. 

You should have a cone-shaped hollow in the middle.

Turn over and tap the bottom.  The core should fall out.  

From here you can smoke the cabbage whole, or cut it into quarter wedges.

Now you’re ready to add some flavor!

Adding Flavor to the Cabbage

There are several ways you can add flavor to your cabbage.

If smoking whole, stuff the cavity where the core was. 

You can stuff it with a stick of butter and with seasonings, herbs, and spices. 

Simple black pepper and kosher salt. Chopped peppers, sausage, sweet onions, and tomatoes also go great as fillings. 

And of course, everything tastes better with bacon!

For wedges, make a paste or sauce and brush over the outer surface.

Barbecue sauce, barbecue rub and butter, spicy sauces, and vinegar mixes work well.

smoked-cabbage

The Process of Smoking Cabbage 

Usually, the vegetables to smoke go in alongside your meat or whatever you already have going.

Regardless of what type of smoker grill you have, the best temp to run it is a medium heat of around 230-250°F. 

This gives a good cooking temp while producing the perfect amount of smoke.

Space out your vegetables on the grill, leaving a bit of room between so the smoke can circulate.

If you’ve cut your cabbage into wedges, place them on a baking sheet, or tray fashioned from heavy foil. 

You’ll be glad of the easy cleanup of the grill grates!  

Baste a few times during the cook with your sauce or butter mixture to keep the flavor and moisture up.

smoked-cabbage-steaks

How Long Should I Smoke the Cabbage?

As a general rule of thumb, a head of cabbage will take around 3 hours at a temperature of 275°F.

This will vary depending on your grill, the size of the cabbage, and your smoke settings.

So experiment until you find what’s right for you. A larger head of cabbage can take anywhere between 2.5 to 4 hours.

Wherever possible, smoke your vegetables low and slow. 

You’ll achieve the best smokey flavors without burning the outside skins.

You’ll soon know when the cabbage is ready. It will begin to lose its solid shape as it softens.

You should also be able to pierce easily with a knife or skewer.

What Does Smoked Cabbage Go With?

What doesn’t smoked cabbage go with?

Smoked Chicken Legs

Smoked Brisket

Smoked Pork Belly

Carne Asada

Smoked Picanha

smoked-cabbage-recipe-2

Wood Pellet Recommendations

If you are smoking vegetables, chances are you already have some type of meat already on the grill.

Vegetables are pretty flexible with wood chip flavor options.

Whatever you already have running in your smoker is fine. It’s not worth the effort of changing chips over mid-cook.

If you are starting from scratch though, flavors like pecan, maple, cherry, or apple all work well.

What You Need for Smoked Cabbage

head cabbage

12 cup butter divided

2 tablespoons dry rub seasonings (Spicy Rub)

14 cup paprika, (try using half regular paprika and half smoked paprika)

14 cup light brown sugar

2 tablespoons chili powder

2 tablespoons kosher salt

2 tablespoons cracked black pepper

1 13 tablespoons granulated garlic

1 13 tablespoons granulated onions

2 teaspoons ground cumin

whole-cabbage-on-the-grill

Steps for Smoked Cabbage

Step 1 – Preheat the Grill

Preheat the smoker to 250°F and load with favored wood chips.

Step 2 – Prepare the Cabbage

Clean the head of cabbage and core out the center. Put 1⁄2 of the stick of butter/margarine in the cored out cabbage.

Step 3 – Seasoning the Cabbage

Add 1 tablespoon Rub to cabbage center.

Rub the remaining butter around the outside of the cabbage. In a small bowl combine the ingredients. Then use the rest of the rub on the outside of the cabbage.

Step 4 – Wrapping The Cabbage

Wrap cabbage in heavy foil and place in smoker.

Note: you don’t have to wrap the cabbage.

Step 5 – Smoking the Cabbage

Place the entire wrapped cabbage on the smoker, in indirect heat.

Close the lid and smoke for about 3 hours, or until tender when skewered.

Remove from heat and check for tenderness. If not tender put back on heat and let it finish cooking.

If tender remove and serve immediately.

smoked-cabbage-wedges

Step 6 – Serve

When tender, remove from the smoker.

Slice and serve!

Smoked Cabbage

This whole smoked cabbage recipe is delicious and so simple.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 6 people
Calories: 89kcal
Author: Charlie
Cost: 3

Equipment

  • 1 Pellet smoker

Ingredients

  • head cabbage
  • 1 ⁄2 cup butter divided
  • 2 tablespoons dry rub seasonings Spicy Rub
  • 1 ⁄4 cup paprika (try using half regular paprika and half smoked paprika)
  • 1 ⁄4 cup light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 1 1 ⁄3 tablespoons granulated garlic
  • 1 1 ⁄3 tablespoons granulated onions
  • 2 teaspoons ground cumin

Instructions

Step 1 – Preheat the Grill

  • Preheat the smoker to 250°F and load with favored wood chips.

Step 2 – Prepare the Cabbage

  • Clean the head of cabbage and core out the center. Put 1⁄2 of the stick of butter/margarine in the cored out cabbage.

Step 3 – Seasoning the Cabbage

  • Add 1 tablespoon Rub to cabbage center.
  • Rub the remaining butter around the outside of the cabbage. In a small bowl combine the ingredients.

Step 4 – Wrapping The Cabbage

  • Wrap cabbage in heavy foil and place in smoker.

Step 5 – Smoking the Cabbage

  • Place the entire wrapped cabbage on the smoker, in indirect heat.
  • Close the lid and smoke for about 3 hours, or until tender when skewered.
  • Remove from heat and check for tenderness. If not tender put back on heat and let it finish cooking.
  • If tender remove and serve immediately.

Step 6 – Serve

  • When tender, remove from the smoker.
  • Remove the toothpicks.
  • Slice and serve!

Cabbage may not be the first vegetable you think of for throwing into the smoker.

But the reward for thinking outside the box is a delicious and super easy side dish.

Grab a head of cabbage and give it a try next time you’re grilling up a storm!

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

Hungry For More?

Leave a Comment

Your email address will not be published.

Recipe Rating