Smoked cabbage is super tasty and easy to make! When you cook it slowly over smoke before braising in beer (or your favorite liquid), it gets soft on the inside and a little crispy on the edges. The smoky flavor mixes with simple spices, making every bite delicious. You can eat it as a side dish or even make it the main part of your meal. It’s so good, everyone will want more! For St. Patrick’s Day, make it with my Smoked Corned Beef recipe.
Table of Contents
In this recipe, we're going to discuss:
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Smoked cabbage seasoning recipe
Here is a simple, flavorful rub to use in place of my 5-star BBQ rub:
- 1 Tsp Coarse Ground Black Pepper
- 1 Tsp Coarse Kosher Salt
- 1/2 Tsp Granulated Garlic
Saving Leftovers
If you have leftovers, keep them in a sealed container in the fridge for up to 3-5 days. When you want to eat it again, warm it up in the oven or air fryer to keep it tasty.
Make It Even Tastier
You can add extras like bacon to make it even better! Wrapping bacon around cabbage wedges before smoking makes it crispy and super delicious.
How to Smoke It
Most recipes recommend smoking cabbage on low heat for an hour or so, but this will leave you with tough cabbage. My recipe adds a braising liquid to help tenderize the cabbage while still absorbing a ton of smoke flavor. Heat your smoker to 225°F. Put the cabbage on the grates and let it cook slowly for 20 minutes. Then add the cabbage to a cast iron skillet with a can of beer (or your preferred liquid) and increase the smoker temperature to 350°F. Continue smoking for 1 hour or until tender.
What to Eat It With
Smoked cabbage goes great with meats like chicken, brisket, or smoked corned beef. It makes a great side dish that works with lots of meals.
Smoked Cabbage Recipe
Ingredients
Main
- 1 head of cabbage, quartered
- 1 tablespoon Olive oil
- 1 bottle of beer, substitute water or chicken stock
- 1 tablespoon Beefy Rub, optional recipe in notes
BBQ Tools
Steps
Fire up the smoker
Preheat your smoker to 225°F. If using a Traeger grill or pellet grill with a super smoke type setting, be sure to enable it.
Prep the cabbage
Core the cabbage using a small knife or this cabbage corer, being careful not to cut yourself. Cut the cabbage in half from top to bottom, and then cut each half into halves until you have four quarters.
Rub the olive oil on all sides of the cabbage quarters and then evenly spread the seasoning over them.
Smoke the cabbage
Place the cabbage quarters directly on the smoker grates and smoke at 225°F for 20 minutes. This will allow them to take on more smoke before braising them.
Braise the cabbage
After the 20 minute smoke session, place the cabbage in a cast iron skillet (a heavy bottom baking dish will work fine too) and add the beer. Place the pan inside of your smoker.
Continue smoking the cabbage
Crank up the heat to 350°F and braise the cabbage for 45-60 minutes until the cabbage is tender. Don't worry, it will still take on more smoke flavor during this process!
Rest the cabbage
Once the cabbage is tender, remove the quarters from the pan and allow to cool for 5 minutes before serving. I like to pour the leftover liquid over the cabbage for added flavor, but feel free to discard it if you wish. Enjoy!
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