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!
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.