This sounded delicious and wouldn’t take up much room when smoking meat. Recipe source: Saveur (April 2004).
Ingredients: [‘butter’, ‘salt’, ‘pepper’, ‘garlic powder’, ‘onion powder’, ‘cabbage’]
Quantity of Ingredients: [“8 tablespoons butter, softened “,”1 tablespoon salt”,”1 teaspoon pepper”,”1 teaspoon garlic powder”,”1 teaspoon onion powder”,”1 head cabbage”]
Number of Servings: 4
Steps: [‘In a small bowl combine first 5 ingredients (butter – onion powder).’, ‘Core cabbage, cutting out a good size cavity and then place the seasoned butter in the cavity.’, ‘Wrap cabbage with heavy duty aluminum foil.’, ‘Place cabbage, cored end up, on top rack of grill, close lid and smoke until soft (2-4 hours).’, ‘Unwrap cabbage and discard any blackened leaves and then cut the cabbage into wedges.’]