There is a lovely person in my life who loves Siracha. Her love of siracha inspired me to try smoked cabbage with a little kick.
You can definitely add more siracha than I did here to ratchet it up even further. The smokey, buttery, garlic flavors are punctuated with some lively heat.
1 Head of Green Cabbage
4 - 6 Tablespoons of Butter, sliced into cubes while cold
1 Tablespoon Soy Sauce or Tamari
1 Tablespoon Worchestershire Sauce
3 Garlic cloves, minced
1/4 Cup Marsala Wine
1 - 3 Tablespoons of Siracha, to taste plus more for serving
- Heat a smoker to 275-300 degrees.
- Core your cabbage with a sharp knife, being careful not to cut through the cabbage. Make a little well in the center. Reserve the core.
- Using a 18 inch length of aluminum foil, roll it up like tube and then shape it into a ring. This will help the cabbage balance while you prep it and on the grill
- Take another 18 inch lenght of aluminum foil, or one that will wrap the entire head of cabbage. Place the cabbage in the center and bring the foil up about 1/2 way. Initially, you will not wrap the whole head to allow the smoke to flavor the cabbage, and the extra juices to collect in the foil. Balance the wrapped cabbage on the foil ring.
- Fill the center well with cubed butter.
- Add garlic cloves and follow with the remaining ingredients.
- Insert reserved core to pack ingredients in.
- Place on smoker and smoke for 1.5 hours. Then close the foil to wrap the entire head and cook for another 1.5 to 2 hours.
- Remove from smoker and rest for 15 minutes.
- Slice cabbage and serve with reserved juices poured over and additional siracha on the side for those who love it.