Beer Can Cabbage

To prove that everything is better with Dickey’s, we’ve taken a cabbage, seasoned it with Dickey’s Beef Brisket Rub, insert a half-filled beer can (yes, you can drink the other half first), put the can with the cabbage on the grill, brush with Dickey’s Original Barbecue Sauce, cut into wedges and serve with Dickey’s recipe for Bourbon Mustard. If we can give cabbage a sublimely smoky, barbecue flavor, we can do anything.

  • Prep Time

    5 Minutes
  • Marinate Time

    N/A
  • Cook Time

    60-80 minutes
  • Serves

    6-8 people
  • Pellets

    Charcoal/Propane
  • Measurement
  • Ingredient
  • Note

Ingredients

  • 1 ea.
  • Large Purple Cabbage
  • 1 Tb
  • Olive Oil
  • 1 can
  • Pale Ale or Lager

Procedure

  1. Heat the grill by preparing charcoal in a pile in the center of the grill. Allow coals to burn down 20% and have an even white ash on the outside. Spread coals out slightly.
  2. Prepare the cabbage by cutting a 3″ x 3″ square at the base of the cabbage to remove the stem. Keep cutting to remove the stem until you have created a 3-inch deep cavity that 30% of a beer can fit into. Discard the core
  3. Know that you are done handling a knife, drink or pour someone else a drink with half of the beer. If you have to pour it out, pour it on any brown spot in your grass to help it grow. Leave the remaining half of the beer in the can.
  4. Rub the entire cabbage with olive oil. Season the entire exterior and interior with the Dickey’s Beef Brisket Rub. Set the cabbage over the beer can and take out to the grill.
  5. Place the cabbage sitting on the can in the center of the grill. Place the lid over the grill and cook for 15 minutes.
  6. After 15 minutes remove the lid and brush the cabbage with Dickey’s Original Barbecue Sauce. If needed turn the cabbage if you notice one side browning faster than the others.
  7. Repeat brushing the cabbage every 15 minutes until the cabbage is fully cooked and the sauce has caramelized to the exterior.
  8. Remove the cabbage from the beer can and place on a cutting board to cool slightly. Discard the beer (yes we all shed a tear when we have to do this step!)
  9. Once the cabbage has cooled slightly and can be handled, cut the cabbage in half from the top, then cut each half into wedges. Serve the warm wedges plain or with more barbecue sauce or our favorite with bourbon mustard.
  10. Cabbage can also be chopped and added to a corned beef sandwich with mustard for a smoky kick!

Recipe Categories: Appetizers, Grill, Sides, Vegetables