Wednesday, February 15, 2006

Grilled Cabbage with Bacon and BBQ Sauce

My husband and I are totally hooked on Steve Raichlen's BBQ University DVD. I got the DVD for Christmas and we watch it every Sunday to get inspired on what to grill that day. I know this sounds weird, but grilled cabbage is our absolute favorite. You have to try it to believe it. Last month, Matthew grilled a huge one for our party and it was gone in a jiffy. We grilled a smaller head last Sunday for the both of us and we were fighting for the leftovers.


  • 1 head of cabbage
  • 2 TBSP. butter, cubed
  • 4 bacon strips
  • 1/4 to 1/3 really good BBQ sauce such as Bone Suckin' Sauce or Sweet Baby Ray's
  • A handful of hickory chips, soaked in water for 30 minutes
  • Salt and pepper
Pre-heat your grill on medium-high and set it to grill in the indirect grilling method.

Meanwhile, place the bacon in a shallow plate that is microwaveable safe. Microwave for 2 minutes. Turn bacon over and microwave another 2 minutes. Remove bacon and cut into bits. Reserve the bacon fat. Put the bacon bits back in the micro and cook for another minute. Set aside.

Make a ring out of aluminum foil slightly smaller than the diameter of the cabbage. You are going to use this ring to balance the cabbage on the grill.

Remove some of the outer leaves of the cabbage. Slice about 1" to 1-1/2" off the top of the cabbage, leaving it with a flat-top.

With a pairing knife, carve a hole at the top of the cabbage, about 1/2" deep and 2" in diameter (see picture).

Add the bacon bits in the carved hole, then drizzle the entire top with the reserved bacon fat. Next, sprinkle some salt and pepper, top it with the BBQ sauce and place the cubed butter all over it.

Next, remove your hickory wood chips from the water and put them in a packet made out of aluminum foil. Poke a few holes in the foil and place the packet over the fire.

To grill: Place the aluminum foil ring on the grill, then place the cabbage in it to balance it upright. Grill the cabbage "indirectly" for about 40 minutes. When ready, cut into wedges and serve with a side of BBQ sauce.

Sinfully delicious!


Andrew Langer said...

If you don't mind - I'm snagging your pictures of grilled cabbage. I just put my recipe on my blog, and didn't have any photos to go along with it! I'll credit you fully.

My blog is:

- Andrew Langer

Anonymous said...

Butler's Texas Gold BBQ sauce (vinager/mustard base) is amazing.

Patrick said...

I know what I am having for dinner tonight! This looks awesome.

Patrick Ford
Ford's Gourmet Foods

Be sure to Sign up for the Bone Suckin' Sauce Recipes & Grillin' Tips Newsletter at

Wendy Lady said...

Thanks for taking the time to post this with pictures!

I plan to BBQ some cabbage for dinner tonight for the first time and will be using your post as a guide.

Have a fabulous day and happy grillin'!


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AllAboutArt said...

My son-in-law makes this all the time. It is incrdibly good!

danny6114 said...

Love this, but I cut the core out and use the resulting opening to insert the other ingredients and the juices naturally spread throughout the leaves of the cabbage. Of course this necessitates wrapping the head 2/3s of the way up with foil to prevent collapse.