Smoked stuffed cabbage

Discussion in 'Fruit, Nuts & Vegetables' started by lazykitty, Sep 17, 2013.

  1. lazykitty

    lazykitty Fire Starter

    The weather was perfect, and I've been dying to try smoked cabbage.  Here are the results:

    Cored the cabbages


    removed the outer leaves and stuffed one cabbage with corned beef, chopped onions and diced potatoes.  stuffed the other cabbage with mild sausage, onions and potato.


    Two hours of smoke at 225


    Panned and foiled and increased the temp to 300.  added a little apple juice  before foiling.  They were in the smoker for another 4 hours.


    Sausage stuffed on the left, corned beef on the right.  They both turned out great.  I will be making again.

     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Ooo....that does look great!  I am so going to try this.  Love Cabbages!

    Kat
     
  3. cgaengineer

    cgaengineer Fire Starter

    Been there, done that and love me some smoked cabbage...its good with bacon too...everything is good with bacon.

    Sent from my Samsung Galaxy Tab 2
     
  4. webowabo

    webowabo Master of the Pit SMF Premier Member

    Nice looking smoke kitty... when you say smoked cabbage. .. you meant the whole thing... I love it! Thanks for sharing!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow those look great!! I was thinking cabbage rolls when I saw the post. The corned beef one gives me some good ideas for St. Patrick's day! Thanks for sharing.
     
  6. corned beef and cabbage..my fave...well one of em at least. i can eat cabbage anyday of the week for any meal of the day..lol. . thanks for sharing.
     
  7. cgaengineer

    cgaengineer Fire Starter

    Smoked or grilled indirect cabbage is the best!

    Sent from my GT-P3113 using Tapatalk 4
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a good idea for St.Paddy's, and it does look good.
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    This looks great... so you went by time instead of IT (internal temp) ? did you precook the filling ?
     

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