Smoked Cabbage

Ingredients

• 1 head, 907–1,134 g (2–2½ lb)green cabbage, cut vertically into wedges about 2–2.5 cm (¾–1 in) thick
• 60 ml (¼ cup)olive oil
• 15 ml (1 tablespoon)minced garlic
• 5 ml (1 teaspoon)minced thyme
• 5 ml (1 teaspoon)Creole seasoning
• to tastesalt
• to tastefreshly ground black pepper
• to garnish, optionalfresh parsley
• optional, for servinglemon wedges or crumbled bacon
• 240 ml (1 cup)mayonnaise
• 7.5 ml (1½ teaspoons)minced garlic
• ½ lemonlemon juice
• 45 ml (3 tablespoons)mustard
• 5 ml (1 teaspoon), adjust to tastehot sauce
• 15 ml (1 tablespoon)relish
• 1green onion, finely chopped
• 10 ml (2 teaspoons)Worcestershire sauce
• 5 ml (1 teaspoon), optionalCreole seasoning
• to tastesalt and pepper

Instructions

1. 1

   Mix the remoulade

   Combine the mayonnaise, 7.5 ml minced garlic, lemon juice, mustard, hot sauce, relish, green onion, Worcestershire sauce, optional Creole seasoning, and salt in a bowl.

2. 2

   Chill the sauce

   Cover the bowl and refrigerate the remoulade while you prepare the cabbage.

3. 3

   Prepare the tray

   Line a baking sheet, preferably an old one or one used for smoking, with aluminium foil and set it aside.

4. 4

   Cut the cabbage

   Remove the outer leaves. Cut the cabbage in half from top to bottom, then cut each half into quarters with a cut perpendicular to the first. Transfer the wedges to the baking sheet.

5. 5

   Heat the smoker

   Preheat the smoker according to the manufacturer's instructions, aiming for 107–121°C (225–250°F).

6. 6

   Season the oil

   Heat the olive oil in a small pan. Add the 15 ml minced garlic, thyme, salt, black pepper, and Creole seasoning, then stir for at least 30 seconds to release their flavours. Remove the pan from the heat.

7. 7

   Coat the wedges

   Brush the seasoned oil over the cabbage, coating all sides well.

8. 8

   Marinate briefly

   Leave the cabbage to marinate for about 15 minutes, then place the baking sheet in the smoker.

9. 9

   Smoke the cabbage

   Close the smoker and cook the cabbage for about 1–1½ hours, until tender with lightly charred edges. Cooking time depends on the thickness of the cabbage; rotate the wedges onto their other sides as needed for even cooking.

10. 10

    Transfer to platter

    When cooked, remove the cabbage from the smoker and arrange it on a serving platter.

11. 11

    Garnish and serve

    Add minced fresh parsley if desired, and top with crumbled bacon if using. Drizzle with remoulade and serve with extra sauce on the side.

What is smoked cabbage?

Cabbage is a familiar American barbecue side, but smoking it gives the vegetable a softer texture and a smoky, lightly charred finish. This version pairs the wedges with garlic, thyme and Creole seasoning, then serves them with a creamy, tangy remoulade.

The contrast is what makes it work: the cabbage takes on smoke while the cool sauce brings lemon, mustard and a little heat. Parsley, lemon wedges or crumbled bacon can finish the platter, according to preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 1g protein, 3g carbs, 28g fat.

The supplied nutrition figures are per serving; the mayonnaise and olive oil provide most of the fat, while cabbage contributes some carbohydrate. For a more balanced plate, serve a portion alongside a protein-rich main and another vegetable or salad.

Why cut it into wedges?

Wedges keep the cabbage in substantial pieces while exposing cut surfaces to the seasoned oil and smoker. Cut them to a similar thickness so they have a better chance of becoming tender at roughly the same time.

Outer leaves: remove them before cutting, as directed, then arrange the wedges on the lined baking sheet for easy transfer to the smoker.

Build flavour in the oil

Garlic, thyme and Creole seasoning are stirred into warmed olive oil for at least 30 seconds. This brief step helps distribute their flavour through the coating before it is brushed onto the cabbage.

Even coating: brush the mixture over all sides of each wedge. The recipe then rests the cabbage for about 15 minutes before smoking.

Watch for tenderness

The recipe gives a smoking range of 1–1½ hours at 107–121°C. Use the stated texture cues rather than relying only on the clock: the cabbage should be tender and its edges lightly charred.

Thickness matters: the cooking time can vary with the size of the wedges. Rotate them onto their other sides as needed for more even cooking.

Make the remoulade ahead

Mix the sauce before tending to the cabbage, then cover and refrigerate it while the wedges are prepared and smoked. Its mayonnaise base carries the garlic, lemon, mustard, relish, green onion and Worcestershire sauce.

Seasoning: Creole seasoning in the sauce is optional, and the hot sauce can be adjusted to taste. Keep extra remoulade at the table for dipping or drizzling.

Serving ideas

Serve the cabbage from a platter with the remoulade drizzled over it or alongside for dipping. Parsley is an optional fresh garnish; lemon wedges or crumbled bacon are also suggested serving additions.

It fits naturally beside other barbecue dishes. For a more rounded plate, pair it with a protein and another side that suits your meal.

Recipe notes & tips

• Cut the cabbage into wedges of similar thickness to help them cook evenly.
• Line the baking sheet with foil before transferring the wedges to the smoker.
• Stir the garlic and seasonings in the warm oil for at least 30 seconds.
• Coat all sides of the cabbage wedges with the seasoned oil.
• Start checking the cabbage at about 1 hour, since wedge thickness affects cooking time.
• Keep the remoulade covered and chilled while the cabbage smokes.

Variations

• Add bacon: scatter crumbled bacon over the cabbage when serving, as suggested in the recipe.
• Use lemon: serve lemon wedges alongside for an optional bright finish.
• Adjust the heat: add hot sauce to the remoulade gradually and stop when it suits your taste.
• Skip the extra seasoning: leave the optional Creole seasoning out of the remoulade.
• Finish with parsley: garnish the smoked wedges with minced fresh parsley if desired.

Common mistakes to avoid

• Uneven wedges: cut them to a similar thickness so they are more likely to finish together.
• Patchy coating: brush the seasoned oil across every side of the wedges.
• Rushing the oil: stir the garlic and seasonings for at least 30 seconds before taking the pan off the heat.
• Relying only on the timer: check for tender cabbage and lightly charred edges, as cooking time varies with thickness.
• Forgetting to turn the wedges: rotate them onto their other sides as needed for even cooking.
• Adding sauce too early: keep the remoulade chilled and drizzle it on when serving.

How to store

Refrigerate leftover cabbage and remoulade separately in covered containers and use within 3–4 days. Reheat the cabbage until hot in an oven or covered pan; serve the sauce chilled. The cabbage can also be eaten cold.

Frequently asked questions