Description
Bacon-Wrapped Smoked Cabbage
Ingredients
1 medium head of cabbage (core removed)
10-12 slices of thick-cut bacon
1/2 cup shredded cheddar cheese (optional)
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
Salt and pepper to taste
1/4 cup barbecue sauce (optional for glazing)
Directions
Preheat your smoker or grill to 250°F (120°C).
Mix olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper in a small bowl.
Rub the seasoning mixture all over the cabbage.
(Optional): Gently separate the cabbage leaves and stuff shredded cheddar cheese between layers for extra flavor.
Wrap the cabbage entirely with bacon slices, overlapping them to fully cover the cabbage.
Secure the bacon with toothpicks if necessary.
Smoke the cabbage for 3–4 hours until the bacon is crispy and the cabbage is tender.
(Optional): Brush the bacon with barbecue sauce during the last 20 minutes for extra flavor.
Slice and serve hot!
Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your smoker is clean and preheated to a steady 250°F. While it heats, carefully cut out the cabbage core, creating a cavity. Whisk the olive oil and dry spices into a paste. Rub this paste thoroughly over the entire exterior and into the cavity of the cabbage. For the optional cheese filling, gently pry leaves apart and tuck in shredded cheddar. Next, start wrapping at the base with a bacon slice, overlapping each new slice by half to ensure full coverage. Use toothpicks to secure the bacon ends. Place the cabbage directly on the grill grate, cavity-side up to catch juices. Maintain the temperature and add wood chips as needed. Smoke until the bacon is fully rendered and crisp and a knife inserts into the cabbage easily.
Serving Suggestions
This dish is a versatile centerpiece. For a hearty meal, slice it into wedges and serve alongside grilled chicken or smoked sausage. It also makes a spectacular side dish for steak. For a lighter option, flake the tender cabbage and crispy bacon into a bowl and mix with pasta or atop a baked potato. The rich, smoky flavors pair beautifully with a crisp, cold coleslaw or a tangy apple salad to cut through the richness.
How-to Summary
Core and season a cabbage head, optionally stuffing it with cheese. Wrap it completely in overlapping bacon slices. Smoke at 250°F for 3-4 hours until bacon is crisp and cabbage is tender. Optionally glaze with BBQ sauce near the end. Slice and serve.
Frequently Asked Questions
Can I make this in an oven? Yes. Preheat your oven to 375°F. Place the wrapped cabbage in a baking dish and roast for 60-90 minutes, covering with foil if the bacon browns too quickly.
What type of wood chips are best? Hickory or applewood are excellent choices. Hickory provides a strong, classic smoke, while applewood offers a milder, slightly sweet flavor that complements the cabbage.
How do I know when it’s done? The bacon should be fully cooked and crisp, and a paring knife should slide into the center of the cabbage with little resistance.
Can I prepare it ahead of time? You can wrap and season the cabbage up to a day in advance. Keep it covered in the refrigerator until you are ready to smoke it.
Is the cabbage supposed to be soft? Yes. The long, low heat breaks down the cabbage’s fibers, making it tender and infusing it with smoky, savory flavor from the bacon and spices.
Common Mistakes to Avoid
Avoid using thin-cut bacon, as it will burn before the cabbage is tender. Do not skip the oil in the rub, as it helps the spices adhere and promotes browning. Ensure your smoker maintains a consistent temperature; large fluctuations can lead to uneven cooking. Finally, do not slice the cabbage before smoking, as it will dry out and fall apart.
Conclusion
Bacon-Wrapped Smoked Cabbage is an unforgettable dish that transforms a humble vegetable into a show-stopping culinary experience. The process of low-and-slow smoking renders the bacon into a crispy shell while the cabbage beneath becomes incredibly tender and flavorful. Whether you’re a seasoned grill master or looking to impress at your next barbecue, this recipe is guaranteed to deliver delicious, comforting results that will have everyone asking for seconds.