Instructions:
1. Prep the Cabbage
Remove any wilted outer leaves and slice the cabbage into thick “steaks” about 1 to 1.5 inches thick. Keep the core intact — it helps hold each steak together during smoking.
2. Season Generously
Mix olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and soy sauce (if using) in a small bowl. Brush each side of the cabbage steaks liberally with this mixture.
3. Preheat Your Smoker or Grill
Bring your smoker or grill to about 250–275°F (120–135°C). If you’re using a charcoal grill, set it up for indirect heat and add your wood chips once the coals are glowing.
4. Smoke Slowly
Place the cabbage steaks directly on the grates. Smoke them for 45 minutes to 1 hour, flipping halfway through. The outer edges should crisp and darken, while the center turns tender and slightly translucent.
5. Finish and Serve
Once done, drizzle with a bit more olive oil or melted butter. Garnish with chopped herbs (parsley or dill work beautifully), a squeeze of lemon juice, or even a sprinkle of toasted nuts or crispy onions for texture.
Flavor Variations
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Spicy Maple Glaze: Brush with maple syrup mixed with hot sauce before the final 10 minutes of smoking.
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Asian-Inspired Twist: Use sesame oil, soy sauce, and a dash of ginger for the marinade.
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BBQ Lovers’ Dream: Coat with your favorite barbecue rub and serve with a drizzle of smoky BBQ sauce.
The Final Bite
The Unforgettable Smoked Cabbage Steak is proof that you don’t need meat to experience the smoky, soul-satisfying essence of a backyard cookout. Each bite is tender yet charred, rich yet clean — a perfect marriage of simplicity and depth.
Serve it as a main course with roasted potatoes, a side of cornbread, or a bright tangy slaw, and watch your guests do a double take when they realize the star of the plate is just cabbage.
