"Get It Ready, Ready" whole smoked cabbage recipe

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Today, we present to you a true delight: smoked cabbage wedges topped with a tantalizing pear lime sauce.

To fully set expectations this ain't a recipe for bacon wrapped smoked cabbage and I won't call these cabbage steaks like so many cause in my mind steak is meat. However, these cabbage wedges are smoked with so much flavor and are absolutely delicious making for a tasty side dish.

The vibe is this - tender cabbage wedges gently embraced in smoke, their natural sweetness intensified and infused with the richness of the grill. And then as if that wasn't enough a velvety pear lime sauce is added to the mix creating a burst of bright citrus with a subtle hint of sweetness to complement the smoked out cabbage.

We combine the perfect sauce with the perfect vessel in the form of these delicate but extra tasty cabbage wedges.

Smoked Cabbage a keto fabulous side dish, slow smoked on the grilled and topped with a creamy pear-lime sauce.

(Beats and Eats) Smoked Cabbage Recipe Inspiration

This smoked cabbage recipe was truly inspired in every way by DJ Jubilee’s bounce song, “Get It Ready, Ready.” If you’re from the South and spent any of your college years in the late 90s/early 2000s era then you know the song, and you also know you don’t sit still when you hear that clap intro.

As I “walked it like a dog” while smoking jerk chicken and preparing a Caribbean cabbage as some point I flipped the lyrics from “do the tenth ward” to “do da smoked cabbage” since “do da smoked jerk chicken and Caribbean cabbage” didn’t work right.

I literally started thinking about making smoked cabbage at the point and used the leftover cabbage wedge to start experimenting. Overtime I was able to develop the version of the recipe featured in this post. Smoked cabbage in hind-sight was an easy transition for me given how much I had practiced with several other smoked vegetable recipes for beets, eggplant, and cauliflower over the previous year.

Smoked Cabbage Ingredients

This recipe only calls for a head of cabbage, a few spices, and some olive oil. The sauce requires a few more ingredients, but is so worth it.

FOR THE CABBAGE

• Whole Cabbage Head - I prefer green cabbage but you could substitute purple if you like.
• Extra Virgin Olive Oil
• Kosher salt
• Black pepper
• Garlic powder
• Fresh herbs (cilantro or thyme sprigs)

FOR THE SAUCE

• Buttermilk
• Olive oil
• Limes juice
• Mayonnaise
• Green Pear
• Jalapeno pepper
• Green onions
• Fresh garlic cloves
• Fresh cilantro
• Sea salt
• Black pepper

How to Smoke Cabbage

Step 1: Prep The Cabbage

Remove the thin outer leaves from the raw cabbage, then cut the cabbage into equal size wedges. No need to remove the cabbage center as it's actually essential to holding the wedges together during cooking.

Step 2: Season the cabbage

Coat the cabbage with olive oil and season it well with simply salt and pepper

Step 3: Smoke the cabbage

Preheat smoker to 250 degrees F. Arrange the four wedges on a smoker tray (if available), otherwise place directly on greased grill grates. Smoke the cabbage with the smooth side down for 20 minutes. Flip and smoke on one of the wedge sides another 20 minutes. Then flip to remaining uncooked wedge side and smoke for the last 20 minutes. Remove and let rest for 5-10 minutes before serving.

Top the individual wedges with the pear lime sauce.

Smoked cabbage: Taste Profile

The meat of the cabbage should be moist and tender, vs. dried out. It also shouldn't be overly smoky - there is ample smoke flavor, but it doesn't overpower to the point of not tasting like cabbage. You want just enough smokiness to both temper that raw cabbage bitterness and infuse that wood smoke essence into leaving flavorful roasted undertones. 

Serving Suggestions

A sauce or dressing is optional and if you decide you need one any salad dressing you have on hand can work or you can use the fancy pear vinaigrette recipe I include at the end of the post.

What To Serve With Smoked Cabbage

I typically make this dish to celebrate St. Patrick's Day as my designated cabbage recipe which also means some smoked corned beef is on hand if the smoker is fired up.

Main dish options:

Smoked Trout w/ Fennel Rub

Sous Vide Smoked Brisket

Sous Vide Duck Confit

Nigerian Beef Suya Skewers

Smoked Rib Tips

Side dish cuisine pairings:

Black-eyed Pea Salad

Fried Black-eyed Peas

BBQ Baked Beans

Crispy Roasted Okra

Okra Fried Rice

Considerations and Tips For Smoking Cabbage

• Choose a firm and fresh cabbage head with tightly packed leaves.
• Cut the cabbage into wedges of similar size for even cooking.
• Brush the cabbage wedges with oil and season them with salt, pepper, and desired spices or herbs. Choose your favorite pre-mixed dry rub seasonings if you prefer.
• Preheat your smoker to around 225°F (107°C) and use hardwood chips or chunks for a smoky flavor.
• Place the cabbage wedges directly on the grill grates or use a grill basket to prevent them from falling through.
• Keep an eye on the cooking time to avoid over-smoking and maintain the desired texture.

How To Choose The Best Cabbage

1. Look for a cabbage head that feels firm and heavy for its size. It should have tightly packed leaves without any signs of wilting or discoloration.
2. Inspect the outer leaves, which should be crisp and vibrant in color. Avoid cabbage heads with damaged, yellowed, or browned leaves.
3. Check the stem end of the cabbage. It should be fresh, moist, and not dried out or cracked.
4. Consider the size of the cabbage based on your needs. Smaller heads tend to be more tender and sweeter, while larger heads have a stronger flavor.
5. If possible, buy locally grown or organic cabbage for the best quality and flavor.
6. Avoid cabbages that have a strong, pungent odor, as this may indicate spoilage.

Frequently Asked Questions (FAQs)

What is the best type of cabbage for grilling/smoking?

Great smoked cabbage, starts with choosing the right cabbage. Firm is what you want, green or purple doesn’t matter but Napa or Savoy are no-nos. Smoked cabbage requires firmness in order to withstand the low and slow smoking process vs. wilting into a sloppy mess.

How to season this cabbage recipe?

Most of the seasoning will actually come from the smoke so you can keep the seasonings really simple. This is pretty true of cabbage recipes in general as 

Cabbage has a naturally unique flavor that doesn’t require much in the way of enhancements. I used a simple mix of salt, pepper, and garlic powder. Another reason to forego complex seasoning is the pear-lime sauce that I recommend as an accompaniment. It’s a simple recipe that mimics that familiar ranch dressing served over a wedge salad. But this ranch is kicked up and you’ll want to use it on pretty much everything.

How Long To Smoke The Cabbage?

Low and slow is the tempo for smoking cabbage. It takes time, but is so worth the wait. Don’t fret over the time, as slow and low also frees you from babysitting the grill. Use the time to pull together your other menu items. Low and slow translates to a steady 250-275 degrees for about an hour. You want to cook long enough for some crispy char to develop on the edges and the meat of the cabbage becomes pretty tender. The edges should look like burnt edges of newspaper.

What To Do With Leftover Cabbage?

We generally do not have leftovers unless I intentionally make extra and reserve some for a smoky Coleslaw. I’ve never tried it with a mayo based slaw, but I suspect it would pair nicely.

Is There Any Special Equipment Needed

The key to smoking anything, especially vegetables like cabbage is a smoker/grill that maintains a reasonably steady temperature. Otherwise, it will require a lot of attention and supervision which is not good. As for tools, a grill panis really handy. I use mine when cooking any vegetables or seafood. They make it easy to flip the cabbage as well as move the cabbage if needed.

For similar recipes like this one, try these:

Fried Cabbage Masala

Southern Fried Cabbage

Instant Pot Creole Cabbage

Beef and Cabbage Stir Fry

Smoked Butternut Squash

Grilled Butternut Salad

Cabbage Stew with Smoked Brisket

Make This Grilled Cabbage Recipe

These smoked cabbage wedges topped with pear lime sauce are a delightful and unexpected eating experience. The smoky flavor from the grill infuses the cabbage, while the tangy and slightly sweet pear lime sauce adds a burst of freshness.

This dish not only showcases the versatility of cabbage but also elevates it to a whole new level. Whether enjoyed as a side dish or as a main course, these smoked cabbage wedges are sure to impress your taste buds and add a touch of elegance to any meal. Get ya grill ready, ready!!!

If you make this smoked cabbage please come back and leave me a comment below with your feedback. Though optional, I highly recommend the sauce for not only use with the cabbage, but on other salads and grilled foods. It’s that good. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

If you make this smoked cabbage please come back and leave me a comment below with your feedback. Though optional, I highly recommend the sauce for not only use with the cabbage, but on other salads and grilled foods. It’s that good. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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