Meatless Monday: Smoked Stuffed Cabbage


Last week I told you guys about our new toy, the Mastbuilt Smoker, and I mentioned that I was going to attempt smoking a cabbage in it.

Well, I did, and OH MY.

Dare I say that it is now tied with Cabbage Au Gratin as my favorite cabbage dish? Maybe it even beats the au gratin?? In addition to the sheer deliciousness of it, it gets extra points for being so darn easy to throw together. In addition, the smoking gives it an almost meaty flavor, so even a carnivore like me didn’t miss having meat at my meal(s).

Wow. I’m seriously already thinking about making it again this week!


Smoked Stuffed Cabbage

Serves 4. Adapted from the Dadgum That's Good cookbook


1/2 cup diced tomato (from can, drained)

3 Tbsp chopped onion

3 Tbsp diced green chiles

2 Tbsp shredded sharp cheddar

2 Tbsp shredded mozzarella

6 Tbsp unsalted butter (3/4 stick), softened

1 tsp salt

1 tsp black pepper

1 head of green cabbage


Load the wood tray of your smoker with one small handful of wood chips (I used hickory chips) and preheat the smoker to 225 degrees.

In a small bowl, mix diced tomatoes, chopped onion, green chiles, cheese, butter, salt and pepper. Set aside.

Core cabbage, cutting out a good-sized cavity. (Make sure you don't core the base; leave the cabbage open only at one end.) Place the tomato mixture in the cavity and wrap cabbage with heavy-duty aluminum foil. Place cabbage in smoker, cored end up*, and smoke for 5 to 6 hours at 225 degrees.

Remove cabbage, cut into wedges and serve.

*Be sure you keep the top side up so the toppings don't run out!