How to Grill Smoke Cabbage on the Barbecue Grill

Grilled Smoked Cabbage on the PK Grill

I sent the boys to get a head of lettuce for a salad, and they found a great price on a big old heavy head of . . . cabbage which they have never liked for some strange reason. I assured them that they were not going to like a tossed salad made with cabbage, but I can make lemonade if brought lemons (and again I do like cabbage).

Cabbage does take quite a while to cook no matter how you slice or dice it, unless you want to make slaw, and that's what the boys have never much liked.

Grilling caggage is not hard, and it keeps the cabbage smell out of the kitchen. It does take a little time, but I just put slower grilling foods like cabbage on the grill and then do other things while the meal is smoking along.

How to Get Cabbage Ready for the Barbecue Grill

There are a number of ways to grill cabbage. You can cut it up and do chunks or wedges. You can wrap cabbage in aluminum foil (a little quicker method - but losing a lot of the smoke flavor).

In this case, I decided to grill the whole cabbage head but add some meat for my meat eating guys. They are BIG on meat around here.

First, I cored the cabbage. Just use a knife and cut around the hard core from the bottom. Kind of bump the cabbage head with your hand or on the counter, and the core comes out.

At this point you sort of have a bowl (but a quicker grilling cabbage with the hard core out).

With the empty space where you cored the cabbage, you can do all kinds of things. Some people put in onions and butter. Very easy. Nice low cost dish that tastes great.

I got some cooked smoked sausage IGA brand (which is a family favorite and quite inexpensive) and rubbed sauage slices with Dizzy Pig seasoning which is a barbecue seasoning or rub and one of our favorites. There are many brands on the market, so play around. Just don't go too heavy on any barbecue product until you know it's a flavor that you really enjoy.

I put the sausages in the hole of the cabbage where the core had been.

I had a little bacon left from breakfast (uncooked), so I wrapped a couple of slices around the top of the cabbage (which I guess is really the bottom, but I had it sitting up that direction). I just drapped the bacon and pressed it down to make a pretty circle.

I also had some onion slices, so I put a couple of rings at the top to cap off the cabbage - for eye appeal and flavor.

Setting up the BBQ Grill to Barbecue Cabbage

I decided to use charcoal on the cabbage to give it a solid grilled and smoked flavor. In this case, I offset the charcoal. In other words, I had coals on one side of the grill going but not the other. This is indirect heat grilling and good for things you want to grill low and slow (foods that don't cook or grill real fast). You can do this over gas by only using the burners on one side - one side on and one side off.

I let the charcoal burn down with no flames and then put the cabbage on the cool side (the side without charcoal). It still has heat but not direct and real hot. The heat just circulates inside the BBQ grill.

To keep the cabbage in place, I took aluminum foil and just made a ring as you can see. That just keeps the cabbage standing up.

Grilling the Cabbage

I put the cabbage on the grill on the foil ring on the cool side, put the lid down on the barbecue grill, and opened the vents on the PK grill to allow the air to flow and keep the heat going to grill the cabbage but at a lower and slower temperature.

Then, I just checked the cabbage every 15 to 20 minutes to make sure it was still grilling (coals still going) and that things were not getting too hot and scorching the grilled cabbage. The PK (portable kitchen outdoor cooker) grill is great at holding temperatures, so this was super easy.

It took around 45 minutes to slow grill or smoke the cabbage. I just tapped the sides of the grilling cabbage with the tongs. If you have eaten cabbage, you can tell if it's soft enough or not (or you could cut a little chunk and taste to be sure). Your temperatures can vary in grilling, so do watch, because you could be done quicker, or it could take a little longer. The 45 minutes is a pretty good ballpark point.

If the cabbage is grilling faster, cut down the heat. You can also lay a little tin foil around the cabbage kind of like a tent to protect the outer leaves from getting too dark if it's grilling quite fast (but can also peel off those very outside leaves too).

Is Grilled Cabbage Good?

If I had to pick the best of all the ways I've had cabbage, I'd say grilled ranks first. The cabbage is not quite as strong on the cabbage taste, and that grilling smoke gives it a wonderful boost.

In this case with the sausages in the cabbage, then it's a full meal on the grill which is nice. We had meat, cabbage, a few bits of bacon all round and some onion. All these flavors came together and melded for a really great cabbage dish.

You can, of course, go veggie on the cabbage and have that on the side. Just change up the stuffing. But, you may want to add some butter or marinade if you don't have meat drippings from the sausage and bacon. Some type of moisture does help.

Don't be afraid to play around when you grill. You just want to go low and slow on cabbage and make sure it's soft in the end. The ideas for stuffing or seasonings is unlimited.

Vegetables in a Grill Wok - Healthy and Yummy

Potatoes and Carrots Marinading to Go in a Barbecue Grill Wok

Tonight I decided to grill wok red skinned potatoes and carrots to go with some rib eye steaks that are always a favorite around here.

The potatoes were kind of big, so I quartered them so they would not take FOREVER to grill. The carrots were the lazy girl's baby carrots in the bag and ready to serve. I really should have gone to the IGA to get full sized carrots, but it's raining out and cold, so I decided to use what I had on hand.

While you don't have to marinate vegetables before grilling, that does give them a nice flavor and helps prevent sticking. You want an oil based marinade, and I used one of my favorites - Garlic Gold (organic infused products that have a really lovely flavor). You can also use Kraft Zesty Italian dressing (oily - not creamy).

Grill Wok on the Char Broil Urban Grill with Vegetables

I sprayed the grill wok with non-stick spray. Just the inside. Then I put it on the grill to heat for around 10 minutes. The non stick spray and the pre-heating again prevent problems with foods sticking.

When I poured the vegetables in the grill wok, I cut the heat down to medium or around 350 to 375 degrees F. You don't want the grill too hot for hard vegetables, or the outside will burn, and the inside will still be hard and crunchy.

I also sprinkled on some Parmesan cheese. Yeah. The cheap sprinkle kind. My son loves that stuff and it holds up to the heat just fine. If you use the expensive cheese shredded by hand, then add that right before the grilled vegetables are done, or you will have a heap big burned mess.

Once I had everything ready, I put the lid down on the grill. It would take a really long time to do vegetables with the lid open on the grill, because the heat would be low.

Grilled Potatoes and Carrots - Good Grilled Side Dish

I grilled my veggies for around a half hour. Since I had company drop by, I'm not totally sure on the time, but that would be ballpark. It does depend on the size of the vegetables, type of vegetables (root veggies take longer to grill), the heat of the grill, and the outside temperature. So, be sure to check now and then. You can use a fork to check done-ness. The fork will slide in easily when the vegetables are ready.

Those baby carrots did come back and bite me. I should have added those about 15 minutes in, since they were cut much smaller than the potatoes. Most of them were okay, and I hid the icky looking ones in the bottom of the bowl. I don't touch up my photos, but I'm not sticking burned carrots on top either. A grill girl has to have some pride (-:

The vegetables did taste great. That Garlic Gold gave them a really nice flavor. The cheese was nice on there too even though I'm not a huge sprinkle cheese fan. The cheese did, however, add some nice crusting which gave some crunch to the potatoes which I did like a lot.