Kielbasa-Grilled Cabbage

Adapted from Steven Raichlen's Beer Can Grilling (Workman Publishing, 2002)

(Serves 8)

• 1 medium-size head of cabbage (about 2 pounds)
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 ounces kielbasa (about 3 inches), cut into 1/4-inch dice
• 1/4 cup of your favorite barbecue sauce
• Coarse salt (kosher or sea)
• Freshly ground black pepper
• 2 cups wood chips or chunks (preferably hickory or pecan), soaked for 1 hour in cold water to cover, then drained

• 1. Crumple a 12-inch-long piece of aluminum foil and shape it into a ring about 3 inches in diameter. Use this ring as a base to hold the cabbage upright while stuffing and cooking it.
• 2. Set the cabbage on a cutting board on its crown. Cut out the core by angling your knife about 3 inches down toward the center of the cabbage and cutting in a circle about 3 inches in diameter. Pull out the core and discard it. The piece you’ve removed should look like a cone. Prop the cabbage upright on the aluminum-foil ring, cavity facing up.
• 3. Melt 2 tablespoons of the butter in a skillet over medium heat. Brush a little melted butter (about 1/2 tablespoon) over the outside of the cabbage. Add the onion, garlic, and kielbasa to the skillet and cook over medium heat until lightly browned, 3 to 5 minutes. Spoon the kielbasa mixture into the cavity in the cabbage. Pour the barbecue sauce on top, and top with the remaining 1/2 tablespoon of butter. Season the outside of the cabbage with salt and pepper.
• 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center of the grill, with the coals ringing the outside. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
• 5. When the grill is preheated, toss all the wood chips or chunks on the coals (if using a charcoal grill). Place the cabbage on its aluminum-foil ring in the center of the hot grate, away from the heat, and cover the grill.
• 6. Cook the cabbage until very tender, about 1 to 1 1/2 hours; when done, it will be easy to pierce with a skewer. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals per side if the cabbage is not yet done. To serve, peel off any dried-out or charred outside leaves and discard. Present the cabbage on its ring to your guests, then cut into wedges and serve.

Nutrients per serving:
Calories: 107
Fat: 5g
Cholesterol: 18mg
Carbohydrate: 12g
Sodium: 230mg
Protein: 3g
Total dietary fiber: 3g

July & August 2006

Photographer: iStockphoto.com/sololos

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