Bacon Wrapped Smoked Cabbage
On March 15, 2019 (Updated October 24, 2023)
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Smoked cabbage is a tasty side dish for any backyard BBQ, but wrap that cabbage in bacon and you’re in for a next level feast.
Smoked Cabbage
Historically when I’ve cooked cabbage, it has been as a side dish on St. Patrick’s day with my Smoked Corned Beef. We also do coleslaw frequently and my German food loving husband can never get enough sauerkraut. Cabbage is a good part of our diet, but it is always just a side or condiment. I decided it was time to bring cabbage to the forefront of the meal with a dish that looked as good as it tasted.
And what makes any dish better? Bacon. Obviously.
Bacon Wrapped Smoked Cabbage
I could have simply draped the bacon over the top and called it a day, but I wanted to make a cabbage statement. A dinner table centerpiece. So I decided to give my cabbage a bacon blanket. The process looks impressive and difficult, but it is pretty easy and takes less than 5 minutes. I photographed the process years ago, so you can check it out and follow the steps! I’ve also got a sped up version in the video below the recipe card if you’re a visual learner.
The only things you need, other than cabbage and bacon is some olive oil and your favorite BBQ seasoning. I used my Homemade Sweet Rub (check my store for availability if you’d rather buy it!) to bring in that sweet and savory bite to the cabbage. Since the seasoning is only hitting the outside of the cabbage, I like to get it on there pretty thick.
How Long to Smoke Cabbage?
I tested this recipe several times with different cooking temperatures and time, and I found it was the best smoked low and slow. I ran my smoker at 275 degrees F for about 3 hours. The bacon was well rendered and crisp and the cabbage was perfectly tender with a little bite. You can use any wood that you like, really, but I recommend something along the lines of pecan or maple. I can see this cabbage hitting the smoker alongside whatever other main protein you’ve already got on the smoker, so just use whatever wood you’ve already got rolling that day.
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Smoked Cabbage Recipe
Follow the recipe and I’ll teach you the simple steps to making your own bacon wrapped smoked cabbage. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. Follow along and let’s make awesome food together!
Bacon Wrapped Smoked Cabbage
Ingredients
- 1 medium green cabbage
- 2 Tablespoons olive oil
- 3 Tablespoons Homemade Sweet Rub
- 12 slices bacon
Instructions
- Preheat smoker to 275 degrees F with your favorite hard wood.
- Use a sharp knife to remove the stem and part of the core from the cabbage.
- Drizzle the cabbage head with olive oil and spread evenly around. Season the cabbage on all sides with the sweet rub.
- Assemble your bacon weave on a large piece of parchment paper by laying 6 slices of bacon side by side and alternating 6 strips in the opposite direction over and under the other strips. Roll up the parchment around the bacon weave.
- Unroll the bacon weave over the top of the cabbage. Use toothpicks to secure the loose ends of the bacon to the cabbage.
- Place the wrapped cabbage on the smoker, close the lid, and smoke for 3 hours.
- Remove from the smoker and take out all of the toothpicks. Slice into wedges and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cut mine into 8ths and wrap In foil with a pat of butter
I put about a half stick butter in the center and followed the rest of the recipe and it was great
Different version by quartering or even eights, salt and pepper the cabbage and wrap with two slices of bacon. Wrap in aluminum foil and put of top rack of your grill and cook for about 45 minutes at 300 degrees or until you can squeeze the cabbage with give in the foil with tongs.
Has anyone made this in regular over cooking it slow?????
Follow the recipe as written!
This will be fun to try. Thx!I can see this perfectly with smoked ham along side and using either black peppercorn bacon weave or a maple bacon weave. Then you can have a more deconstructed cabbage and ham as you put things on your plate.
That’s how I make it and it’s always amazing. 275 for 3 hours in oven, not covered
I have slow and longer I also added butter , ranch seasoning, and ham chunks to the core then wrapped with the bacon!! Delicious
What would you recommend to have along to with this?
I have made this a couple times and is always the first thing to disappear! I have a couple hints I really remove all of the heart of the cabbage and then I center it in my bunt pan to catch all the amazing drippings and flavors. The sautéed veggies in the drippings the next day go pretty fast to. I have had great results with all of the recipes here Thanks for making my house THE house to eat at good friends and food always awesome
I made it, using local raw honey, butter and brown sugar. I cored out the stem and filled the space with this mixture. Rub was also in this mixture as well as all over the cabbage. I sliced a bit off the top of the cabbage so I could use that as a flat bottom and leave the core hole facing up for the goodies
It cooked faster on my Pit Barrel Cooker A.S. does everything. It came out quite well.
Thanks so much for coming back and leaving me a comment! I’m so happy it turned out so good for you!
We don’t have a smoker, but it sounds amazing. Would it work in an oven or BBQ do you think?
It would! Just follow the same instructions for the smoker in your oven!
Looks excellent & I will do over maple ????.
Priory we have enjoyed smoked cabbage
With 15-30 thick cut bacon slices hanging above the cabbage for a great drip effect.
I leave the core intact as it holds the cabbage head upright. Knife thru the head about 2/3 way down in an “X” fashion.
Under the cabbage head, I Place onion and carrots on a thick foil sheet—turned up at the edges.
The drippings really permeate the meat of the cabbage and all is a beautiful color w/great taste.
The ???? is crispy, crunchy & makes it all soooo good..
Next time I will add some maple syrup. Thanks for the hint