Beer Braised BBQ Cabbage

A bright blue shallow bowl on a light blue background holds a heap of braised cabbage topped with a dollop of sour cream and sprinkled with pumpkin seeds.
This recipe is sponsored by Blues Hog

Cabbage is charred in the oven, then cooked in a Dutch oven with a beer finishing liquid to create a Beer Braised Barbecue Cabbage. This makes a savory side dish for your next cookout. Cabbage pairs wonderfully with chicken, beef, pork, and more. 

For the most tender end result, the cabbage is cooked with several different methods. It is first charred in the oven for a nice smoky aroma. The cabbage is then transferred to a Dutch oven where it simmers in a braising sauce. Finally, the cabbage is finished with a barbecue-inspired sauce.

The recipe calls for green cabbage, but red cabbage, or a mix, works well. When choosing cabbage, looks for heads with bright, colorful, and crisp leaves. The cabbage should also feel relatively heavy.

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Wedges of charred green cabbage are sitting on a baking sheet.
The cabbage is first charred in the oven for a nice smoky aroma.
Slices of charred cabbage sit in a Dutch oven on top of a grill.
The cabbage is then transferred to a Dutch oven where it simmers in a braising sauce.
A pile of barbecue beer braised cabbage sits on a blue plate topped with sour cream and finely died herbs.
Cabbage is charred in the oven, then cooked in a Dutch oven with a beer finishing liquid to create a Beer Braised Barbecue Cabbage.
Six wedges of green cabbage are sitting on a baking sheet on top of a grill grate.
Cut the cabbage into quarters and place on a baking sheet with the round side against the baking sheet (so the cut edges are facing upwards).
A dark brown sauce in a white bowl is being drizzled over braised cabbage.
While the cabbage is braising, in a small bowl mix together the Blues Hog Champions Blend Sauce, beer, vinegar, and salt.
Cabbage and onions are being stirred with a wooden spoon in a Dutch oven on a grill grate.
Add the sliced cabbage to the Dutch oven and coat in the duck fat. Mix in the beer, vinegar, mustard, and salt.

Beer Braised BBQ Cabbage Recipe

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This recipe is sponsored by Blues Hog.
A bright blue shallow bowl on a light blue background holds a heap of braised cabbage topped with a dollop of sour cream and sprinkled with pumpkin seeds.
Cabbage is charred in the oven, then cooked in a Dutch oven with a beer finishing liquid to create a Beer Braised Barbecue Cabbage.
Preparation 20 minutes
Cook 1 hour 25 minutes
Ready in 1 hour 45 minutes
Servings 4 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodSimmer

Ingredients

Cabbage:

  • 1 head green cabbage
  • oil for cooking

Beer braise:

  • 1 tablespoon duck fat
  • 1/2 white onion sliced thin
  • 1/2 cup dark beer or stout
  • 1 tablespoon red wine vinegar
  • 1 tablespoon grainy mustard
  • 2 teaspoons kosher salt

Braise finishing liquid:

Garnish:

  • toasted pumpkin seeds
  • maple syrup
  • sour cream optional

Equipment

  • baking sheet
  • Dutch oven

Directions

Cabbage

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut the cabbage into quarters and place it on a baking sheet with the round side against the baking sheet (so the cut edges are facing upwards). Drizzle and brush the cut edges with oil. 
  • Roast the cabbage for 20 minutes, until the edges begin to char. Turn the cabbage so the cut side is touching the baking sheet and roast for 20 minutes. Turn the cabbage again and roast until it is charred and softened for an additional 10 minutes. Remove the cabbage from the oven. Let cool slightly, then cut into 1/4-inch (1/2cm) slices. 

Beer Braise

  • Warm the duck fat in a Dutch oven over medium heat. Add the onion slices and cook until softened, about 5 minutes. 
  • Add the sliced cabbage to the Dutch oven and coat in the duck fat. Mix in the beer, vinegar, mustard, and salt. Cover the Dutch oven with the lid and braise over medium heat until the cabbage is very soft, 20 to 30 minutes. 

Braise Finishing Liquid

  • While the cabbage is braising, in a small bowl mix together the Blues Hog Champions Blend Sauce, beer, vinegar, and salt. Pour over the cabbage and continue to braise for an additional 5 minutes. 

Garnish

  • Warm the pumpkin seeds in the maple syrup. Top the cabbage with the pumpkin seeds and sour cream, then serve immediately. 

Nutritional Information

Serving: 4gSodium: 1432mgCalcium: 105mgVitamin C: 84mgVitamin A: 265IUSugar: 14gFiber: 6gPotassium: 466mgCholesterol: 3mgCalories: 141kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 4gCarbohydrates: 23gIron: 1mg

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Pitmaster Janice Smella

About Janice Smella

Janice Smella is an always busy mother of two, who by the week is a professional in the oil and gas industry, but by the weekend is a well-respected award willing barbecue pitmaster. BBQ and cooking make my weekends. If I’m not cooking, then… it must not be the weekend!

Learn more about Janice Smella
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