Smoked cabbage is one of those simple BBQ sides that surprises people.
Cabbage on its own isn’t bold, but when you smoke it at 225°F and then finish it at 350°F with a braising liquid, it turns tender, slightly sweet, and layered with subtle smoke.
This method builds smoke flavor first, then softens the cabbage without washing it out. The result is a unique side dish that pairs especially well with smoked corned beef or any rich BBQ main without overpowering the plate.
Why This Method Works
The short smoke session at 225°F allows the cabbage to absorb flavor before any moisture is introduced. That first stage gives it depth.
After that, transferring it to a skillet with beer (or your liquid of choice) and increasing the temperature to 350°F lets the cabbage braise until fork-tender while still holding its structure. You get a soft center, slightly caramelized edges, and balanced texture throughout.
Step-by-Step Cooking Flow
- Preheat your smoker to 225°F.
- Core and quarter the cabbage.
- Brush with olive oil and season evenly.
- Place directly on the smoker grates and smoke for about 20 minutes.
- Transfer to a cast iron skillet and add beer or your chosen liquid.
- Increase smoker temperature to 350°F.
- Braise until fork-tender, about 45–60 minutes.
- Remove and let cool slightly before serving.
How to Tell When It’s Done
You’re cooking to texture, not temperature.
When a fork slides easily into the thickest part of the cabbage and the core feels tender all the way through, it’s ready. The outer leaves should be soft with light caramelization but not falling apart.
Best Ways to Serve Smoked Cabbage
Smoked cabbage works best alongside rich meats. It balances heavy BBQ plates without competing for attention. Serve it next to brisket, pulled pork, chicken, or sliced smoked beef for a complete plate.
Extra Tips
- If you want more caramelization, let the cabbage sit uncovered at 350°F for a few extra minutes before removing it.
- Beer adds depth and slight sweetness, but chicken stock or water will still work if you prefer a lighter flavor.
- Don’t skip the initial smoke phase — that’s what separates this from steamed or sautéed cabbage.
Table of Contents
In this recipe, we're going to discuss:
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Frequently Asked Questions
Smoked cabbage seasoning recipe
Here is a simple, flavorful rub to use in place of my 5-star BBQ rub:
- 1 Tsp Coarse Ground Black Pepper
- 1 Tsp Coarse Kosher Salt
- 1/2 Tsp Granulated Garlic
Saving Leftovers
If you have leftovers, keep them in a sealed container in the fridge for up to 3-5 days. When you want to eat it again, warm it up in the oven or air fryer to keep it tasty.
Make It Even Tastier
You can add extras like bacon to make it even better! Wrapping bacon around cabbage wedges before smoking makes it crispy and super delicious.
How to Smoke It
Most recipes recommend smoking cabbage on low heat for an hour or so, but this will leave you with tough cabbage. My recipe adds a braising liquid to help tenderize the cabbage while still absorbing a ton of smoke flavor. Heat your smoker to 225°F. Put the cabbage on the grates and let it cook slowly for 20 minutes. Then add the cabbage to a cast iron skillet with a can of beer (or your preferred liquid) and increase the smoker temperature to 350°F. Continue smoking for 1 hour or until tender.
What to Eat It With
Smoked cabbage goes great with meats like chicken, brisket, or smoked corned beef. It makes a great side dish that works with lots of meals.
Smoked Cabbage (Tender & Flavor Packed) Recipe
Steps
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Fire up the smoker
Preheat your smoker to 225°F. If using a Traeger grill or pellet grill with a super smoke type setting, be sure to enable it.
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Prep the cabbage
Core the cabbage using a small knife or this cabbage corer, being careful not to cut yourself. Cut the cabbage in half from top to bottom, and then cut each half into halves until you have four quarters.
Rub the olive oil on all sides of the cabbage quarters and then evenly spread the seasoning over them.
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Smoke the cabbage
Place the cabbage quarters directly on the smoker grates and smoke at 225°F for 20 minutes. This will allow them to take on more smoke before braising them.
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Braise the cabbage
After the 20 minute smoke session, place the cabbage in a cast iron skillet (a heavy bottom baking dish will work fine too) and add the beer. Place the pan inside of your smoker.
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Continue smoking the cabbage
Crank up the heat to 350°F and braise the cabbage for 45-60 minutes until the cabbage is tender. Don't worry, it will still take on more smoke flavor during this process!
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Rest the cabbage
Once the cabbage is tender, remove the quarters from the pan and allow to cool for 5 minutes before serving. I like to pour the leftover liquid over the cabbage for added flavor, but feel free to discard it if you wish. Enjoy!
