25 min., baking 75 min.
Grilled cabbage is a great alternative to braised cabbage. It is very filling, tasty and unusual, and with the addition of potatoes roasted in the campfire, it is the perfect autumn dish.
INGREDIENTS
- 1 medium-sized fresh cabbage (about 1 kg)
- 1 onion
- 50 g smoked bacon
- 50 g butter
For the barbecue sauce:
- 1 st. canned tomatoes
- 30 ml balsamic vinegar
- 30 ml soy sauce
- 1 tbsp. honey
- 1 tbsp. brown sugar
- salt, ground pepper mixture (to taste)
- 1 tbsp dried thyme
PREPARATION
I found this recipe in a book called "Barbecue" and it looked really impressive. I had my doubts about the taste, as I had never grilled cabbage before and was unsure whether it would cook well. I was very pleased with the roasted cabbage, and was even slightly surprised at how tasty a differently roasted cabbage can be, and how the smell of the smoke makes it more fragrant and interesting. In this recipe, a simple cabbage is transformed into a spectacular smoke-scented "nail" for the whole feasting table.
I roasted the cabbage in a Cobb grill on indirect heat and we ate it with potatoes roasted in the campfire. For this dish, it is best to choose cabbage that is fresh, not too tough, and remember to cover the lid of the grill when cooking it.
First I made the barbecue sauce. I mixed all the ingredients in a saucepan and cooked it for about 15 minutes until it thickened and darkened.
I fried the finely chopped onion and bacon in a frying pan, when they were browned I poured in the barbecue sauce and cooked it a little.
I prepared the grill for cooking over indirect heat. I washed the cabbage and cut out the hard core and roasted it a little to make a deep hole.
I twisted the aluminium foil into a ring to hold the cabbage so that it could stand stably without wobbling from side to side.
I filled the inside of the cabbage with the sauce I had made and placed the butter cut into pieces on top.
I roasted the cabbage in a grill over indirect heat for about 1 hour. 15 minutes, until fully cooked and tender.
The roasted cabbage held its shape perfectly and was soft. The top leaves of the cabbage were a little charred, so I peeled them off and the cabbage itself was chopped and eaten with the fresh potatoes roasted in the fire.
Have a delicious cabbage!
Recipe source.
