1 hour, 15 minutes
Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming–plus–grilling technique. Slathering the cabbage with barbecue sauce during cooking gives it a smoky, sweet flavor. Top with rich cheddar cheese, fresh slaw, and spicy pickled jalapeños and you'll never miss the meat in this hearty vegetarian sandwich.
Makes 6 sandwiches
Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. 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 paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Coarsely chop white onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.
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Excellent !!!! I am always searching for new recipes as my husband is a vegetarian, and because I don't want to make two different dinners all the time, I too eat a lot of vegetarian food. We were both pleasantly surprised that this recipe was so amazing. Taste and even texture is just like pulled pork sandwich. Make sure you use the outer layer of cabbage that has been covered in BBQ sauce. It is a bit crispy and it really adds to the dish. We used one slice of jalapeno jack and one of medium cheddar, and it gave it a nice kick. We will definitely make this again!
Just great! Tried making it in my smoker. This gave the cabbage a little extra smokiness. But wound up finishing it in the gas grill. Tasted great and was a crowd pleaser - especially for my daughter who is vegetarian.
This was pretty amazing. Used a homemade bbq sauce (sorry, from another site) and some crappy beer no one was willing to drink. The final result, however, was delicious. And it was fun - I had no idea what was going on under those leaves until I pulled it off the grill. I cooked the cabbage for about an hour and finally decided it was time. Cooked perfectly. BTW, mine tipped over once - first time I basted - but then I figured out how to be a little less clumsy and just accepted the fact that this was a messy meal. Be sure you hollow out a nice deep section of the core for the beer can and stay away from Coors Light (tall skinny can is gonna' get tipsy). Delicious - leftovers, too.
I often prepare beer-can chicken on a gas grill using a cast iron stand which is delicious. This sounded like a nice alternative for a vegetarian dinner guest. I followed the directions other than using indirect heat on the grill which is how the chicken is prepared. I'm sure it added to the cooking time but this was so much work for so little payoff. It took well over an hour of running back and forth to the grill to baste the cabbage which was tasteless until I added half a bottle of barbecue sauce and then it was just odd. Chopping the raw cabbage and making a sweet and sour on the stove would have been a much tastier dish as well as taking a fraction of the time. Look up beer-can chicken and make coleslaw with the cabbage.
I have a stand that you put the can in. I bought it prepare beer can chicken on the grill. This works great. After I cut the core out, I used a melon ball scoop to hollow out the cabbage more. I cooked it at medium to low temp on a gas grill and turn it up slowly. Took about an hour. Yes, the outer layer was charred, so I tossed those. I tried it as a sandwich without the peppers. I will use another slaw dressing next time. I also served it a side dish with just a bit of slaw on. I enjoyed. Also I used a home made bbq sauce.
Other than the fact that it looked like a shrunken skull perched on a beer can and tasted like a burnt volleyball...try it, you might like it. Followed the recipe precisely and it was a major dud! Seemed like a good idea, but a waste of a good beer!
A disaster. Almost impossible to core the cabbage. Beer can kept tipping over Did not get done in the suggested time. Most of the outer leaves burnt and unable to eat. And I had such high hopes...
Made this over the weekend... kind of an epic fail on the charcoal grill as I just couldn't get enough heat to actually cook the cabbage thru, so after an hour, we sliced the cabbage and continued to grill. Used homemade BBQ sauce and then added mayo to create a coleslaw which we had on the sandwiches. Overall, taste was delicious without a doubt, but the kitchyness of the beer can was probably uneccessary.
For people confused, there is a video at the bottom of the recipe ;)
Yum! I made this in the oven and just cut up the cabbage into quarters and covered it with homemade barbecue sauce. Cooked on 400 for about an hour with a couple more applications of sauce. As good as any barbecued meat I've ever had. 100% delicious.
I made this today and it was awesome!! I used aluminum foil to make a ring around the bottom of the beer can, to hold it upright. This worked very well. I used Veganaise in the Cole slaw and Bollibun mozzarella instead of the cheddar, so it was completely vegan. I also used dill pickle slices instead of the jalapeños. It was a good deal of work, but absolutely delicious.
Has anyone tried this with dried jackfruit? Most of the cans contains sodium bisulfite (had to look up) and brine which users say must be soaked to remove lemon and or briney taste. Anyone used it without soaking?
Ft Worth, TX
Was worried/paranoid about putting a can of beer on the grill and assumed some clever soul invented a stainless replacement. Found one online. It's great because it has a wide base for balance and a center cup for the beer. Also came with spike attachments for corn, potatoes, whatever else you want to cook. Will be trying it out today. Wide base also catches any excess bbq sauce. Hope that helps!
Ft Worth, TX
Tried this with success tonight, but the process was a bit arduous in that the can and cabbage assembly fell over by the time I went to check on it the first time so I had to prop it up against our grill (any suggestions on how to keep it upright?). Despite grilling with top down for nearly an hour *except for the basting* the inner core was not cooked through (there was still beer left in the can so it was still steaming). Is that the way it's supposed to be? That all said, the combination was terrific. I ate it 100% as described minus the cheese since I'm eating vegan these days and it was still a great combination--I added mustard and definitely the jalapeno and the slaw and a toasted bun. I was very satisfied and didn't feel like I was missing out by not having meat. Others ate it on their brauts and sausages & that worked out well for them too--Win/Win! It is a bit messy to work with especially if it falls over while it is cooking and afterwards when cutting it up. Would love handling advice.
For those ho ere confused. You open the beer or cider, pour out half so it diesn't boil over, stand can upright, sit cabbage over top of can so it fits into the hollowed out space. The steaming liquid will rise into the layers of cabbage. If you put the cabbage on bottom and poured the liquid in, it would boil and you ciuldn't baste it with bbq sauce properly. The can is a volcano, cabbage suts over it and steam acts like lava rising. You provide the red with the sauce. Sounds great to me. Yum!!