Smoked Cabbage with Siracha

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.

Ingredients

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


Instructions

  1. Heat a smoker to 275-300 degrees.
  2. 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.
  3. 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
  4. 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.
  5. Fill the center well with cubed butter.
  6. Add garlic cloves and follow with the remaining ingredients.
  7. Insert reserved core to pack ingredients in.
  8. 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.
  9. Remove from smoker and rest for 15 minutes.
  10. Slice cabbage and serve with reserved juices poured over and additional siracha on the side for those who love it.

Rueben Sandwiches with Spicy Russian Dressing

One of the best things about a corned beef and cabbage dinner is the left overs. Corned beef is like the Thanksgiving turkey of late winter; if you cook a larger cut of brisket, you may use it in a variety of leftovers. One of my favorites is a classic Rueben Sandwich with homemade Russian dressing. I love the spicy sweetness paired with the briny sauerkraut, melted swiss cheese, and a stack of thin sliced corned beef on a dark rye bread. I put a modern twist on the traditional dressing with the addition of a generous dose of Siracha hot sauce.

Ingredients

For the Russian Dressing
2 Tablespoons grated onion
1 Cup Mayonnaise
1/4 Cup Ketchup
4 teaspoons of prepared horseradish - the fresher the better.
1-2 teaspoons of Siracha hot sauce (more or less to your taste)
1 - 2 teaspoons of Worchestershire sauce (more or less to your taste)
1/4 - 1/2 teaspoon of sweet paprika
Dash of sea salt or pink salt

For each sandwich

2 Slices Dark Rye Bread (can use a light rye or pumpernickle if preferred)
2 Slices Swiss Cheese
1/2 Cup of Sauerkraut, drained and most of moisture pressed out
Sliced Cooked Corned Beef Brisket - Amount to your preference.
Russian Dressing
Butter

Instructions

  1. Make Russian Dressing
    • Transfer onion paste to a small bowl along with mayonnaise, ketchup and horseradish.
    • Add 1 teaspoon of siracha, 1 teaspoon of Worchestershire sauce and the paprika.
    • Taste and add more siracha or Worchestershire.
    • Finish by salting to taste.
  2. Assemble Sandwiches
    • Spread one slice of bread with butter and place butter down in a 8-10 inch skillet.
    • Spread bread with a teaspoon (or more) of Russian Dressing.
    • Place two slices of Swiss Cheese ontop of the dressing.
    • Add drained and pressed Sauerkraut.
    • Add desired amount of sliced corned beef.
    • Spread second slice of bread with another generous teaspoon of Russian Dressing.
    • Place bread, dressing side down on top of corned beef.
    • Butter top side of bread.
    • Grill in skillet over medium heat, flipping the bread when desired level of toasting occurs.
  3. Serve with additional dressing on the side.

Note: Substitute Thousand Island Dressing for the Russian Dressing for a sweeter sandwich if preferred.