“Get It Ready, Ready” whole smoked cabbage recipe

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

This post was updated September 21, 2019

Disclosure: Some of the links in this post are affiliate links, meaning, at no additional cost to you,   I will earn a commission if you click through and purchase. Note any product link included is for one I’ve used on my own quite frequently.

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 was in hind-sight was an easy transition for me 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.

How to Smoke Cabbage

Step 1: Prep The Cabbage

Remove the thin outer leaves from the cabbage, then cut the cabbage into equal size wedges

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.

Smoked cabbage: Taste Profile

The meat of the cabbage should be moist and tender, vs. dried out. It also shouldn’t be overly smoky. 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. I pair this dish with any of the following:

Smoked Trout w/ Fennel Rub

Sous Vide Smoked Brisket

Sous Vide Duck Confit0

Nigerian Beef Suya Skewers

Black-eyed Pea Salad

Crispy Roasted Okra

Okra Fried Rice

Grilled Cabbage

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 pan is 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

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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