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669cb259 abb0 4882 b552 44d3f5c1c4db  2016 07 04 01 25 38
Ma'ayan Plaut
Ma'ayan Plaut

I'm making pomegranate BBQ sauce tonight so it thickens and melds overnight in the fridge. To be basted on Epicurious's Beer Can Cabbage tomorrow!

Mani Lea
Mani Lea
Great, thanks for the update. I get it's a plant-based version of beer-can-chicken, but I wonder if the cabbage was sliced, braised in beer in a pan on the grill, then sauced if it would achieve better/quicker results? Interesting idea nonetheless. Thanks for sharing!
Ma'ayan Plaut
Ma'ayan Plaut
Oh, that sounds so good! The combo of ingredients - cabbage, beer, smoky sauce - tend to be a winner. What if the cabbage was braised in beer with butter, then roasted on a high heat in the oven before getting a saucing? The crispy bits were the best part, but there weren't many because of the shape of this approach.

I think there's something to the mixture of dry heat and internal steam with this process that's worth exploring more. I'd never opt to grilling just for this recipe, but if the grill's already going, it's worth a shot.
Ma'ayan Plaut
Ma'ayan Plaut
Update for Mani Lea - more reviews got added over the weekend, but more importantly, I tried it!

Great concept, needs a heartier (and smokier) BBQ than this one that I made, and I would probably do it again with a red cabbage and in the oven.
Mani Lea
Mani Lea
Thanks, I looked it up. One good and one not do good review; will be interested to know what's your verdict.
Ma'ayan Plaut
Ma'ayan Plaut
I like roasted cabbage enough that I'll be able to work something out (I hope!).
Mani Lea
Mani Lea
Beer can cabbage?! Gotta look that up!
Ma'ayan Plaut
Ma'ayan Plaut
They published it last week and it immediately went on the "to make" list. Here's the link: http://www.epicurious.com...