Uncle Kermit's Barbecued Cabbage

Makes 6-8 servings Hands-On Time 5 minutes — Total Time 3 hours 5 minutes

  • 5 cups of hickory wood chips
  • 1/2 cup of butter, softened
  • 1T table salt
  • 1t onion powder
  • 1t freshly ground black pepper
  • 1 small head of green cabbage (about 3 1/2 pounds)

Soak wood chips in water at least 30 minutes. Prepare smoker according to manufacturer directions. Bring internal temperature to 225° and 250°, and maintain temperature for 15 to 20 minutes.


Combine butter, salt, onion powder, and pepper in a small bowl. Core cabbage, carving out a good sized cavity. Stuff seasoned butter into cavity then wrap the cabbage in heavy-duty aluminum foil.


Drain wood chips, and place on coals. Place water pan in smoker, and add water to the depth of fill line. Place cabbage in the center of upper food rack; cover with smoker lid. Smoke 3 hours or until cabbage is tender, maintaining the temperature inside the smoker between 225° and 250°. Add additional water, charcoal, and wood chips as needed. Unwrap cabbage. Trim away any discard any blackened leaves, butter foam, or spice residue. Cut cabbage into wedges.


This recipe was reprinted with permission from Southern Living, copyright © 2013. Published by Oxmoor House

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