By Maureen | 13th July
We’ve all heard of beer can chicken, but Beer Can Cabbage?! It was certainly a new one for me before I gave it a try!
1 large purple cabbage (about 3 1/2 pounds)
2 tablespoons vegetable oil
1/2 teaspoon kosher salt, plus extra to taste
1/4 teaspoon freshly ground black pepper, plus extra to taste
1 (12-ounce) can pale lager
2 cups barbecue sauce, divided
6 brioche or burger buns
Get your grill started on medium-high heat.
Prepare the cabbage by cutting a 3x3" square around the core at the base. Carefully remove the core with a knife, and using a spoon, create a 3"-deep cavity in the cabbage, large enough to fit your beer can. Discard the core.
Using a basting brush, coat the inside and outside of cabbage with oil, then season generously with salt and pepper.
Pour out (or drink) half of the beer. Place the beer can in the cavity of the cabbage so it can easily sit upright.
Carefully place beer can cabbage on the grill. Using basting brush, generously coat cabbage with 3 tablespoons barbecue sauce.
Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown, and cabbage is cooked through and tender when pierced with a knife or fork, 45-50 minutes total.
Carefully remove cabbage from the grill and discard can. Allow to cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into strips. If serving on a sandwich, toss cabbage in a medium bowl with remaining barbecue sauce, or to taste (if using for coleslaw, skip this step).
If desired, grill buns until toasted. Serve as desired, by itself on a bun, with pulled pork or chicken on a bun, or chopped up in a coleslaw.
Source: Shared Food
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