c i r k a

Kielbasa Grilled Cabbage

  • 1 medium size head of cabbage
  • 3 Tbsp unsalted butter
  • 1 medium onion - finely chopped
  • 2 cloves garlic - minced
  • 16 oz. kielbasa cut into 1/4“ dice
  • 1/4 cup barbecue sauce
  • kosher salt
  • ground black pepper
  • 2 cups wood chips (preferably hickory or pecan) soaked for 1 hour and then drained

  1. Crumple a 12” long piece of aluminum foil and shape it into a ring about 3“ in diameter. Use this ring to hold cabbage upright when stuffing and cooking.
  2. Cut out the core at about a 3” dia to form a pocket for stuffing the kielbasa and onions. Enlarge the original cone to a more cylindrical shape to hold more stuffing. Prop the cabbage on the ring with the cavity facing up.
  3. Melt 2 1/2 Tbsp of butter in skillet. Brush a little melted butter (about 1/2 Tbsp) over the outside of the cabbage. Add the onion, garlic, and kielbasa to the skillet and cook until lightly browned, about 5 min. Spoon as much kielbasa mixture as possible into the cavity. Pour the barbecue sauce on top and top with the remaining 1/2 Tbsp of butter. Season the outside of the cabbage with salt and pepper. Add the cored out cabbage and a small amount of water to the remaining kielbasa and cook until the cabbage is soft. Heat with barbecue sauce and serve with the grilled cabbage.
  4. Set up the grill for indirect grilling. Place a large drip pan (old pie pan works well) in the center of the grill with the coals ringing the outside. With the grill preheated toss all the wood chips on the coals. Place the cabbage on the aluminum foil ring in the center of the hot grate and cover the grill.
  5. After 1 hour if required add additional coals to maintain the heat. Cook for approximately 1 1/2 hours or until the cabbage is very tender and easily pierced with skewer. To serve peel off any dried out leaves from the outside and cut into wedges.

recipe/kielbasagrilledcabbage.txt · Last modified: 2011/12/11 04:24 (external edit)