Like anyone with a bit of British cooking heritage, I really, really enjoy cabbage. I just don’t understand why it hasn’t achieved the popularity that I think it deserves. There’s nothing simpler than sauteing chopped cabbage with a bit of butter and seasoning with salt and pepper for a side dish. Husband tried to refuse to sample cabbage cooked this way when we first started dating, but after some convincing (ah, the leverage that I had back before we got married!) he took a bite and raised his eyebrows. He thought it was fantastic.
Now, a few years later, he’s still a far cry from a cabbage fiend, but he doesn’t mind a bit of green, buttery goodness on the side every now and then. And due to his almost annoying prowess on the smoker, I’ve been forced to content myself with making side dishes to serve with his flavorful smoked meats. Who can compete with that chicken?
Me. I’ll take that challenge. This recipe is my attempt at making non-meats on the smoker. We have a fantastic cookbook that includes a smoked cabbage recipe, but I found the recipe a bit bland and the flavor combination, frankly, somewhat strange. So I did the normal thing: add bacon! My smoked cabbage has bacon, tomatoes, onion, pepper, garlic powder, butter, and soy sauce, all nicely arranged below:
I recommend a serving size of about one quarter of a medium cabbage per person. The recipe is scaled to two people, but the smoker is a forgiving cooking vehicle. Just adjust it however you please. All you do is arrange the ingredients in an aluminum foil bundle and pop in the smoker for three hours at a low heat (I don’t think ours was above 250 F).
You can use the three hour cook time productively, or you can spend the time making collages that compare your dog to a sloth (they look like twins! Same litter!).
Since everything in this dish is either pre-cooked or otherwise safe to eat raw, you don’t need to be highly precise on the cooking time. It’s more about the smoky flavor and texture that you’re seeking. Although I didn’t get any pictures of it, I topped the cabbage with feta right before serving. Divine.
Bacon & Tomato Smoked Cabbage Wedges
Yields 2 large servings
You will need:
- 1/2 head cabbage (1 quarter of a head of cabbage per person)
- 1/2 tablespoon soy sauce
- 5 bacon slices, cooked and chopped into large chunks*
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 12 to 20 cherry tomatoes, halved
- 1/2 Vidalia onion (1/4 onion per serving), thinly sliced
- 1/2 stick butter, sliced
*I like to cook bacon in the oven at 350 F with a scattering of brown sugar and cayenne pepper until golden brown (about 10 minutes)
- Lay a sheet of aluminum foil flat. Arrange all ingredients in the middle, then fold aluminum foil over to create a bundle.
- Smoke at 200-250 for three hours, or until cabbage is soft and yielding.
- Serve hot, topped with feta (optional).