Beer Can Cabbage
Written by Sarah Rehmann
METHOD
Grilled or oven roasted
TIME
1 Hour 15 minutes
SERVES
2 very hungry vegetarians
OCCASTION
Party grilling, hosting
I’ve been obsessed with cabbage ever since learning Marcella Hazan’s smothered cabbage. This Beer Can Cabbage grew out of that obsession and has become one of my favorite party grilling recipes. It’s hands off, low maintenance cooking, with unexpectedly high showstopper value.
Serve it whole, on top of chicken sausage, or fold it into a quiche with bacon and cheddar. It’s smoky, tender, and delicious. Consider this my contribution to the cabbage canon.
INGREDIENTS
1 large head green or red cabbage, cored
Olive oil or butter
Salt and black pepper
6 Pale Ales, canned
INSTRUCTIONS
Heat a grill to medium-high or set the oven to 425°F, depending on your level of commitment.
Trim and core the cabbage, keeping it whole. Drink one beer. This part is important.
Generously oil or butter the cabbage, seasoning both the cavity and the outside with salt and pepper. Baste it with a vinegar-based sauce or vegetable stock paste mixed with sesame oil. Open another beer.
Drink about half. Carefully cut the top off the can with kitchen shears, then work the cabbage onto the can. It will feel questionable but correct.
Set the cabbage upright on the grill or in the oven and let it cook for about 1 hour and 15 minutes. If you’re grilling, keep the lid closed and use indirect heat. Open another beer. How many beers is that now. Don’t worry about it.
Check on the cabbage. Rotate it, baste it, admire it. The outer leaves should start to char. Continue drinking beer while it cooks. Do not skip this step.
When the cabbage is tender and yields easily to a knife, remove it from the grill or oven. Slide it off the can and slice. If your judgment is impaired, give it a minute to cool.
At this point you might have one or two beers left, which should absolutely be enjoyed with the cabbage.