- Side
- American
- Smoker
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 1
green cabbage (about 3 lb), cut into 6 wedges through the core
- 6 slices
thick-cut bacon, chopped
- 6 tbsp
unsalted butter
- 3 cloves
garlic, minced
- 1/2 cup
lager beer
- 2 tsp
smoked paprika
- 1 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
- 1 tbsp
apple cider vinegar
- 2 tbsp
flat-leaf parsley, chopped (optional)
Contains milk (unsalted butter).
Not checked: lager beer.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Heat the smoker to 275°F, using a mild wood such as apple, cherry or hickory.
20 min, hands-off · 275°F
- Step 2
Pull off any loose or torn outer leaves from the cabbage. Stand it on its stem end and cut it into 6 wedges straight down through the core, so each wedge stays held together by a piece of core.
5 min
- 1 green cabbage (about 3 lb)
- Step 3
Cook the chopped bacon in a skillet over medium heat until browned and crisp, 8 to 10 minutes, stirring now and then. Lift the bacon out onto a paper-towel-lined plate and leave the fat in the pan.
10 min
- 6 slices thick-cut bacon
- Step 4
Add the butter and garlic to the bacon fat over medium-low heat and cook just until the garlic smells sweet, about 1 minute. Pour in the lager and add the smoked paprika, salt and pepper. Simmer 2 minutes, then stir in the vinegar and take the pan off the heat. This is your mop.
4 min
- 6 tbsp unsalted butter
- 3 cloves garlic
- 1/2 cup lager beer
- 2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
- Step 5
Set the wedges cut-side up on a rimmed sheet pan or in a cast-iron skillet and brush them all over with about a third of the mop, pushing some down between the leaves.
5 min
- 1 green cabbage (about 3 lb)
- Step 6
Put the pan in the smoker and smoke for 2 hours, basting with the remaining mop every 30 minutes. The cabbage is done when a knife slides into the core with no resistance and the outer edges are browned and frizzled. If the edges are still pale at the end, slide the pan over direct heat or raise the smoker to 350°F for the last 15 minutes.
2 hr, hands-off · 275°F
- Step 7
Move the wedges to a platter, spoon over any buttery juices from the pan, and scatter with the crisp bacon and the parsley.
2 min
- 6 slices thick-cut bacon
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026