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 or carved alongside other grilled dishes. It’s smoky, tender, and delicious. Consider this my contribution to the cabbage canon, with a Hetty McKinnon addictive cabbage inspired twist.

INGREDIENTS

1 large head green or red cabbage, cored
Olive oil or butter
Salt and black pepper
6 Pale Ales, canned

INSTRUCTIONS

1. Heat a grill to medium-high or set oven to 425°F.

2. Trim and core the cabbage, keeping it whole. Drink one beer.

3. Oil or butter the cabbage generously. Season both the cavity and the exterior with salt and pepper. Baste with a vinegar-based sauce or vegetable stock paste mixed with sesame oil. Open another beer.

4. Drink half. Carefully cut the top off of the can with kitchen sheers. Work the cabbage onto the can.

5. Place upright on the grill or in the oven and cook for 1 hour and 15 minutes. If grilling, keep the lid closed and use indirect heat. Open another beer. How many beers is that now?

6. Finish the beer and check on the grill. Rotate and baste the cabbage as needed. The outer leaves should have some char. Make sure to keep drinking beer while the cabbage is cooking. Do not skip this step.

7. The cabbage should feel tender when pierced with a knife. Remove from grill or oven. Slide the cabbage off the can and slice. If your judgment is impaired, give it a few minutes to cool.

8. At this point you might have one or two beers left, which should absolutely be enjoyed with the cabbage. Serve warm on top of a chicken sausage or add to a quiche with bacon and cheddar.