Grilled Cabbage

Fire up the Yoder and get this Grilled Cabbage with White Bean Purée on the menu! This dish is a combination of texture and flavor, where the smoky char of grilled cabbage wedges meets the creamy richness of a white bean purée. The cabbage, basted in a blend of Soom Organic Tahini, extra virgin olive oil, Kansas Wildflower Honey, and Cattleman’s Grill Lone Star Brisket Rub, is braised in vegetable stock and grilled to tender perfection on a Yoder Smokers YS640S Pellet Grill. Complementing this are Rancho Gordo Marcella Cannellini Beans, simmered until tender and blended with tahini, olive oil, lemon juice, and a medley of aromatics including thyme, garlic, and charred red bell pepper. Finished with a sprinkle of crumbled feta cheese, this dish not only highlights the robust flavors and textures of its components but also showcases the art of combining simple ingredients to create a sophisticated and unforgettable meal.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 1 whole Green Cabbage, cut into six wedges
  • 1/2 cup Soom Organic Tahini
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tbsp Reida Kansas Wildflower Honey
  • 1 tbsp Cattleman’s Grill Lone Star Brisket Rub
  • 1 cup Vegetable Stock
  • Feta Cheese, crumbled

    • WHITE BEAN PUREE
  • 4 cups Rancho Gordo Marcella Cannellini Beans, simmered in water until tender
  • 1 cup Tahini
  • 1/2 cup Extra Virgin Olive Oil
  • 2 cups Yellow Onion, diced
  • 6 cloves Garlic, crushed, peeled
  • 3 sprigs Thyme
  • 1 Red Bell Pepper
  • 2 tbsp Lemon Juice
  • Cattleman’s Grill Lone Star Brisket Rub

INSTRUCTIONS

  1. Rinse the beans, then place in a stock pot and cover them with about two inches of water. Cover with a lid and bring to a simmer. Reduce the heat and simmer until tender, about 90-120 minutes, then strain.
  2. Preheat your Yoder Smokers YS640S Pellet Grill to 400ºF set up for direct grilling with GrillGrate panels installed.
  3. Divide the cabbage into 6 wedges.
  4. Whisk together the Soom Tahini, Extra Virgin Olive Oil, Kansas Wildflower Honey, and Cattleman’s Grill Lone Star Brisket Rub. Massage the mixture into the cabbage wedges in a full-sized foil pan. Pour the rest over the top. Add the vegetable stock to the pan. Cover with foil. Cook on the right side of grill until nearly tender, about 15 minutes. Reserve the braising liquid.
  5. While the cabbage is cooking, place the red bell pepper on the GrillGrates, directly over the flame. Cook to char the outside, rotating the pepper to blacken on all sides. Remove the pepper from the grill. Steam for 10 minutes inside a sealed container. Remove the stem. Split the pepper with a knife. Remove the seeds, then flip and remove the skin. Roughly chop the flesh of the pepper.
  6. Remove the cabbage from the pan. Increase the grill temperature to 500ºF.
  7. Season the cabbage wedges with Cattleman’s Grill Lone Star Brisket Rub.
  8. Place the cabbage wedges on the GrillGrates and grill until you have lightly charred them, but they are not yet soggy. Remove.
  9. To make the white bean puree, heat the oil in skillet. Add the diced onion, crushed garlic and thyme. Cook until the onions are translucent and tender. Remove the thyme.
  10. Combine all puree ingredients in the blender and blend until smooth, thinning with bean braise or vegetable stock to desired consistency. Taste and season with Cattleman’s Grill Lone Star Brisket Rub and salt.
  11. Serve the grilled cabbage over white bean puree. Garnish with feta.