Why steam, boil, or saute cabbage when you can smoke it? The leaves absorb smoke beautifully, cabbage is easy to cook, plus it’s incredibly versatile. In this recipe, the cabbage is cut into wedges, smoked, and served with a Greek yogurt-based sauce to add a rich, creamy element to this tasty side.
- Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
- Remove the thin outer leaves from the cabbage, halve the cabbage (cut in the direction of the core), then cut each half in half.
- Brush the cabbage with oil.
- Combine the salt, pepper, garlic powder, and onion powder in a bowl. Season the cabbage with this seasoning mixture.
- Transfer the cabbage wedges to the grill grates flat side down, close the lid, and smoke for 15 minutes.
- Flip each wedge to the other flat side and smoke for 15 more minutes.
- Arrange the cabbage wedges so they are curved side down, and smoke for a final 15 minutes. The cabbage should be tender when done.
- Meanwhile, whisk the yogurt, salt, black pepper, garlic powder, oregano, oil, and lemon juice together in a bowl.
- Add water as needed to achieve the desired consistency. Some like a thicker sauce, while others prefer a thinner sauce.
- Stir in the cilantro.
- Plate the smoked cabbage, top with sauce, and garnish with more cilantro, if desired.
You can also use red cabbage for this recipe. Do not use Napa cabbage. It is too delicate to smoke.
Serving: 381g | Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 760mg | Potassium: 580mg | Fiber: 8g | Sugar: 11g | Vitamin A: 366IU | Vitamin C: 117mg | Calcium: 140mg | Iron: 1.6mg