Smoked Cabbage – Easiest Recipe Ever:- A cuisine that is not only delicious but also beneficial to one’s health is cabbage that has been smoked using a smoker. Specifically, this is due to the fact that the smoky flavor imparts a flavor that is reminiscent of smoke to the soft cabbage leaves. In addition to being ideal for use as a one-of-a-kind side dish for any dinner, this recipe is also ideal for use during barbecues and other sorts of family gatherings.
Smoked Cabbage – Easiest Recipe Ever
It is perfect for use in both of these situations. As a consequence of the smoking process, the cabbage is imbued with a flavor that is not only profound but also scrumptious. As a result, the smoking process is an excellent addition to your collection of methods for preparing food.
Ingredients
- 1 medium green cabbage
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Optional: a few wood chips for smoking (hickory or applewood work well)
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Instructions
If the outer leaves of the cabbage are broken or loose, they should be removed from the cabbage plants. It is important to remember to leave the core intact when cutting the cabbage into quarters. This will allow the core to be utilized for the purpose of holding the leaves together during smoking.
The garlic powder, smoked paprika, onion powder, and garlic powder should be mixed together in a small bowl, and then swirled together. The olive oil, salt, and black pepper should also be included. The cabbage quarters should be dusted with a generous amount of the spice mixture on each and every surface of the cabbage segments.
Prepare yourselves for the Smoker: In the event that you desire to make use of them, soak the wood chips in water for at least half an hour, then drain them and put them to the smoker after they have been soaked.
The cabbage quarters that have been seasoned should be placed directly on the grate of the smoker during the smoking process. Smoke the cabbage for two to three hours, or until it is tender and has a slight charred appearance on the edges. This should be done until the cabbage is served.
Assemble the glaze by making sure to:
Brown sugar, apple cider vinegar, and soy sauce should be mixed together in a small basin and swirled until the sugar is completely dissolved. The mixture should then be served chilled. After the cabbage quarters have been smoking for the last thirty minutes, brush the glaze all over them and make sure it is evenly distributed.
Be sure to:
Once the cabbage has been removed from the smoker, it should be allowed to rest for a few minutes before being served after the meal.
It is recommended that the cabbage be chopped into wedges or smaller pieces in order to obtain the desired appearance.
Become warm, and relish each and every bite!
Nutrition
- Calories: 80
- Protein: 2 g
- Carbohydrates: 11 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Sodium: 500 mg
Tips
For the best possible results, it is recommended that you choose a cabbage that is firm, dense, and abundant in green leaves. This will allow you to get the finest possible outcomes. If you want to generate a smokey flavour that is specific to your project, you should experiment with a wide range of wood chips.
The smoke that is created by applewood is quite sweet, whereas the smoke that is produced by hickory is more robust and strong in flavour. Prior to smoking the cabbage sections, you can enhance the flavour by stuffing them with garlic cloves, herbs, or bacon.
This will allow you to add additional flavour to the cabbage. Temperature: The smoker should be maintained at a steady temperature in order to guarantee that the food is cooked correctly and uniformly
