min., baking 75 min.
Grilled cabbage is a great alternative to sauteed cabbage. It is very hearty, tasty and unusual, and with campfire baked potatoes, it is just the perfect autumn dish.
INGREDIENTS
- 1 medium-sized fresh cabbage (about 1 kg)
- 1 onion
- 50 g of smoked bacon
- 50 g of butter
For the barbecue sauce:
- 1 st. canned tomatoes
- 30 ml of balsamic vinegar
- 30 ml of soy sauce
- 1 tbsp. honey
- 1 tbsp. brown sugar
- salt, ground pepper mixture (to taste)
- 1 tbsp. dried thyme
PREPARATION
I looked up this recipe in the book "Barbecue", it looked really impressive. I had doubts about its taste, because I had never grilled cabbage before and I doubted whether it would cook well. I was very satisfied with the fried cabbage, I was even slightly surprised how tasty cabbage can be cooked in a different way and how the smell of smoke makes it more fragrant and interesting. In this recipe, ordinary cabbage turns into an impressive smoky "nail" of the entire dinner table.
I grilled the kale on a Cobb grill over indirect heat and we ate it with campfire baked potatoes. For this dish, it is best to choose fresh, not too hard cabbage, and do not forget to close the lid of the grill when cooking it.
First I made the barbecue sauce. I mixed all the ingredients of the sauce in a pot and cooked for about 15 minutes until it thickened and darkened.
I fried finely chopped onion and bacon in a pan, when they were browned I poured the prepared barbecue sauce and let it boil a bit.
I prepared the grill for cooking over indirect heat. I washed the cabbage and cut out its hard core, and chopped it a little to make a deep hole.
I rolled a cabbage holder-ring from aluminum foil so that it could stand stably without rolling to the sides.
I poured the prepared sauce into the hollowed-out interior of the cabbage, and put butter cut into pieces on top.
I roasted the cabbage in the grill on indirect heat for about 1 hour. 15 minutes until it is fully cooked and soft.
The fried cabbage held its shape perfectly and was soft. The top leaves of the cabbage were a bit burnt, so I peeled them off and cut the cabbage itself and we ate it with fire-roasted fresh potatoes.
Delicious cabbage!
Recipe source: Seasonal Kitchen
