Smoked cabbage is a simple yet incredibly flavorful dish that transforms a humble vegetable into a smoky, caramelized, and slightly crispy delight. The slow-smoking process allows the cabbage to absorb the rich, wood-fired aroma while maintaining a tender but firm texture.
Topped with crispy bacon, fresh herbs, and a drizzle of balsamic glaze, this dish is the perfect side for barbecue, grilled meats, or even as a hearty vegetarian main (by omitting the bacon).
Whether you’re looking for a new barbecue side dish or a way to elevate cabbage to gourmet status, this smoked cabbage is a must-try.
Contents
Ingredients
For the Cabbage:
- 1 large head of green cabbage, cut into quarters or wedges
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (optional, for heat)
For the Toppings:
- 4 slices bacon, cooked and crumbled (omit for vegetarian version)
- 2 tablespoons fresh parsley or chives, chopped
- 1 tablespoon balsamic glaze (or honey for a touch of sweetness)
Step-by-Step Instructions
1. Prepare the Cabbage
- Preheat your smoker to 225-250°F using hickory, applewood, or cherry wood for a mild yet flavorful smoke.
- Remove any tough outer leaves from the cabbage and cut it into quarters or thick wedges, keeping the core intact to hold the layers together.
- In a small bowl, mix together olive oil (or melted butter), salt, black pepper, smoked paprika, garlic powder, and red pepper flakes.
- Brush or rub the seasoning mixture evenly over all sides of the cabbage wedges.
2. Smoke the Cabbage
- Place the cabbage directly on the smoker grates or on a wire rack over a baking sheet.
- Close the lid and let the cabbage smoke for 2 to 2.5 hours, or until the outer edges are caramelized and slightly crispy, and the inside is tender when pierced with a fork.
3. Add the Toppings
- While the cabbage is smoking, cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and crumble.
- Remove the smoked cabbage from the smoker and drizzle with balsamic glaze (or honey).
- Sprinkle the crispy bacon and fresh parsley or chives over the top.
4. Serve & Enjoy
- Serve the cabbage wedges warm as a side dish for smoked meats, grilled chicken, or steak.
- For a vegetarian version, skip the bacon and add toasted nuts or crumbled feta for texture and richness.
Cooking Tips & Notes
Best Smoking Wood for Cabbage
- Hickory: Adds a strong, smoky flavor, great for pairing with bacon.
- Applewood or Cherrywood: Milder and slightly sweet, perfect for a balanced taste.
- Oak or Pecan: A medium-smoke option that adds a nutty undertone.
Make it Spicier
- Add a dash of cayenne pepper or extra crushed red pepper flakes to the seasoning mix.
- Drizzle with a bit of hot honey or spicy barbecue sauce before serving.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 10 minutes or in an air fryer for a crispier texture.
Serving Suggestions
- Serve alongside grilled or smoked meats like brisket, pulled pork, or grilled chicken.
- Pair with mashed potatoes or a fresh green salad for a balanced meal.
- Top with grated Parmesan or blue cheese for an extra layer of flavor.
This smoked cabbage is an easy, smoky, and flavorful dish that adds a bold twist to a simple vegetable. Enjoy its crispy edges, tender center, and mouthwatering toppings at your next barbecue or family dinner!
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.