Blanched cabbage is tasty, steamed cabbage is comforting, and cabbage sautéed in butter is rich — but smoked cabbage brings a new dimension. The leaves soak up wood-smoke flavor and take on a beautiful golden brown color while smoking. Applewood lends a sweet, fruity smoke that balances cabbage’s natural bitterness and adds a hint of char. Serve smoked cabbage as a side with proteins, tuck it into sandwiches or wraps, or chop it into salads.
This smoked cabbage is excellent on its own, but finishing it with chili lime butter makes it exceptional. Spooned over the hot wedges just before serving, the butter melts into the leaves and adds a bright, spicy finish. The lime brightens the smoky, savory cabbage, while the chili flakes add gentle heat that complements the overall flavor.
Why You’ll Love Smoked Cabbage
- Boosts veggie intake — Smoking transforms cabbage into a savory, smoky side that even skeptics enjoy. Applewood’s sweetness softens the vegetable’s bitterness.
- Easy to prepare — Smoking vegetables is straightforward: place seasoned wedges on the grates, turn a few times, and you’ll know when they’re done.
- Chili lime butter — A simple finishing butter adds spice and brightness, elevating the smoked cabbage to a memorable side dish.
- Budget-friendly — This flavorful side uses inexpensive ingredients and delivers a big payoff.
Ingredients Notes
- Cabbage: Use a firm green (also called cannonball) or red cabbage. Delicate varieties like napa or savoy are too fragile for smoking.
- Oil: A light coating of oil helps seasonings adhere and promotes attractive browning.
- Seasonings: Keep it simple to let the smoke shine: salt, black pepper, and garlic powder are enough.
- Wood: Applewood is recommended for its sweet, fruity smoke. Use chips, chunks, or pellets depending on your smoker or grill.
(See the recipe card below for exact measurements and detailed instructions.)
How To Make Smoked Cabbage
- Preheat: Bring your smoker or grill to 250°F. For charcoal grills set up a two-zone fire and add soaked wood chips once the temperature is stable. For gas grills use a smoker box or a foil pouch with holes placed over a burner.
- Prep: Remove loose outer leaves and cut the cabbage into quarters through the core.
- Season: Brush wedges with oil and season with kosher salt, black pepper, and garlic powder.
- Smoke: Place wedges on the grates and smoke for about 45 minutes total, turning as described below until nicely browned.
- Make the butter: While the cabbage smokes, combine softened unsalted butter with grated garlic, lime zest, lime juice, red chili flakes, and a pinch of sea salt. No need to chill the compound butter — it will melt when spooned over hot cabbage.
- Finish and serve: Remove wedges from the smoker, plate them, and immediately top each wedge with a spoonful of chili lime butter so it melts into the leaves.
Variations, Substitutions, and Tips
Dry rub: If you prefer bolder seasoning, use your favorite dry rub on the wedges before smoking.
Vegan option: Swap the butter for vegan butter or finish with a chili lime vinaigrette for a plant-based version.
Alternative woods: Cherry and maple are sweet and complementary; hickory will add a stronger, bacon-like smoke.
Add-ons: Sprinkle crispy bacon crumbles over the finished wedges or drizzle with a simple butter-and-dressing combination for a different flavor profile.
What To Serve With Smoked Cabbage
Smoked cabbage pairs well with grilled steak, smoked chicken, or pork chops. For vegetarian plates, serve it alongside smoked tofu steaks or incorporate it into salads, soups, or stews for extra depth.
Storage and Reheating
Smoked cabbage is best the day it’s made. It doesn’t freeze well, but you can refrigerate leftovers in an airtight container for up to 4 days. Cold storage will soften the crispy edges, though the flavor remains.
Reheat: Warm smoked cabbage in 30-second bursts in the microwave or reheat in a 350°F oven for 5–10 minutes on a baking sheet to help restore the browned edges. The oven method preserves texture best.
Smoked Cabbage with Chili Lime Butter
4 servings
15 minutes
45 minutes
1 hour
Looking for a new way to enjoy cabbage? Try smoking it. This simple recipe pairs smoky cabbage with a bright chili lime butter for a versatile, satisfying side.
Ingredients
Cabbage
- 1 large head of green cabbage
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Butter
- ¼ cup unsalted butter, softened
- 1 garlic clove, grated
- 1 teaspoon lime zest
- 1½ teaspoons fresh lime juice
- ½ teaspoon red chili flakes
- ¼ teaspoon fine sea salt
Instructions
- Preheat a smoker or grill to 250°F. Use applewood for a sweet, fruity smoke.
- Remove the thin outer leaves. Cut the cabbage in half through the core, then cut each half into quarters.
- Brush all cut surfaces with oil and season with kosher salt, black pepper, and garlic powder.
- Place wedges cut-side down on the grates, close the lid, and smoke for 15 minutes.
- Flip wedges to the opposite cut side and smoke another 15 minutes.
- Turn wedges so the curved side is down and smoke for a final 15 minutes, for about 45 minutes total.
- While the cabbage smokes, mix the softened butter with grated garlic, lime zest, lime juice, red chili flakes, and sea salt.
- Remove wedges from the smoker, plate them, and immediately top each wedge with a tablespoon of chili lime butter so it melts. Serve hot.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 201
Total Fat: 22g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 31mg
Sodium: 450mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 1g
Protein: 1g
This data was provided and calculated by Nutritionix.
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