Beer-Can Cabbage

I’ve made this multiple times and it’s always delicious. Yes, it’s a little top heavy — so be careful. It usually takes me 1 hour to cook, but we’re at 6500 ft, so be patient. If you’re looking for meet, this isn’t it, so don’t make it. If you want a delicious bbq recipe for vegetarians, this is it. We’re a family of 4 and have leftovers that we fight over, even the meat-water wants this. I use homemade bbq sauce only and whatever cheap beer we have. Seriously, I have no idea why people are saying bad things about this. It’s easy and delicious.

• jeanie_cha

• Oakley, UT

• 9/13/2020

DO NOT MAKE THIS. This incredibly top-heavy steam bomb will topple over and burnt everything in a 10 foot radius including your infant son. Had to hop into a cold shower as fast as possible to mitigate as much of the burns as possible, and a cold compress for the boy. Luckily he only got a little patch on his head. This recipe needs to be removed or at least come with a warning that if it does in fact fall over (it will the second you try to baste it) it will explode beer steam.

• Burntbycabbage

• Burnt, wv

• 5/9/2018

The most dumbest recipe, I really think you've gone loco ! . It CANNOT steam in 45-50 minutes !! Obviously this was never tested in your kitchens ! It's CABBAGE, if it takes 3 hrs in corned beef ,seriously , figure it out. Make a tic tac toe cut (3/4 " deep) across top, place pat of butter into each slit, pour beer into slits . Coat with BBQ sauce, and if you like place bacon strips, 3 or4, across top. 375-400 degrees for around 1 1/2 hrs. Can't smoke it takes way too long. Surprised at you people !!

• NUSS

• New YorkNew NYNYNY

• 6/22/2017

I loved this recipe! As with some of the other reviewers, I also had a bit of a tough time keeping my cabbage and beer can upright on the grill and some of the outer leaves did char, but after all was said and done I was happy with the results. With a few tweaks, next time around should go a lot smoother. I made the sandwich and the slaw and was delightfully surprised that I wasn't cabbaged-out. The slaw was a great addition. All in all, this was delicious!

• spacecadet39

• Edmonton, AB

• 9/12/2016

This was actually disgusting. I wasted so much BBQ (which as the true tragedy here) and it took so long. After the cabbage was done cooking (which was like 2 hours later) I went to try the cabbage and it was disgusting. It certainly wasn't the beer or the BBQ, I just find this combination appalling. I love cabbage, but this recipe is a hard no. At first it sounds good, but trust me it's gross.

• kbrue_13

• Pittsburgh, PA

• 8/29/2016

Gimmicky waste of time. Basically you're steaming a cabbage with beer while wasting BBQ sauce, because the outer layer chars and is unusable. Ended up having to throw out the outer layer, then chopped the cabbage and finished it in the oven with the rest of the BBQ sauce, at which point why even bother with the grill? Total waste of time.

• anthaue3173

• Seattle, WA

• 7/24/2016

BAD EXPERIENCE Coring the cabbage was difficult and time consuming. Having it stay upright on the can in the grill impossible. It continue to tip over after many attempts to keep it upright. So many of the leaves were burnt and unable to eat. Took much longer than suggested to cook. Would not make again and do love cabbage.

• yogadiane

• Miami

• 7/5/2016

FTR: I love cabbage. I am vegan. This ain't no sub for barbecued meat. All vegans know jackfruit is the go-to barbecue sub. I'd be fine with this except for the breathless hype. And the fact that if you slather sauce on anything on the grill, it will burn and you'll have to trash that layer. It also took waaaay longer than 50 min to get done and ours was a fairly small cabbage. I'd say work some sauce between the leaves before grilling and save the external slathering for the last 15 minutes or so. The can is useful for keeping the cabbage in a positive cooking position, but the beer imparts no flavor. We filled an emptied soda can with some nice Jack's Abbey, what a waste.

• aeisenberg2

• Boston, MA

• 7/3/2016

This was delicious! I made it as a side and just served it with additional spicy bbq sauce. The leftovers were even better on a sandwich the next day! The cabbage was tender and the outside, despite looking like a brain, was wonderfully charred. It did take longer that stated to get the cabbage tender all the way through but we are still experimenting with our grill.

• Anonymous

• Denver, CO

• 6/29/2016