Stuffed Cabbage.

[k.a.m.]

I core the cabbage to make a nice cavity, using a butcher knife cut an inverted cone into the bottom of the cabbage then I use a good stiff tablespoon to spoon out the middle after the cone is out. Then I rinse out the inside and leave a bit of the water in there for added moisture, then place it on some heavy foil. I make my stuffing with
1 pack of sliced mushrooms
1 pound of sausage
1 link of cooked and drained chorizo
1/2 cup diced onions
1 clove of minced garlic
3 Tbs. of worcestershire sauce
1 tps. of Tony chachere's
In a sauce pan saute mushrooms with onions,garlic, worcestershire, Tony's, the cooked chorizo and about 1/3 of the sausage cubed. until mushrooms are tender. cut remaining sausage into equal parts and place around cabbage head on the foil, pour stuffing mix into cabbage, juice and all, wrap tight and cook at 225° to 250° for around 4 to 5 hours or until cabbage is tender.

The cored Cabbage with a little seasoning.


The stuffing.


Ready to wrap.


The end result is a wonderful side or whole meal.

[CypertJ]

Looks awesome, how long does it sit on the pit?

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[Swamp Donkeyz BBQ]

My stomach is growling!

[Hookin' Bull]

Looks great! I've done something similar in the oven with just jalapeno link sausage, chopped cabbage sprinkled with Tony C and some pats of butter. I'm gonna try yours soon.

[k.a.m.]

Thank You CypertJ, I apologize for the late reply.
The cabbage takes about 4 hr. to 5 hr.'s cooking at 225° to 250° Normally my gauge is when I smell the cabbage it is ready.

Thank You Swamp Donkeyz BBQ, Try it Brother I think you may enjoy it.

Thank You Hookin' Bull, Yep the oven is a good candidate for the cabbage if your not firing up the cooker. I like the Jalapeno sausage idea its on my list. thanks for the idea.

[FR8 Train]

I love stuffed cabbage. Looks awesome. I've done it with chopped up crispy bacon and butter in the middle. Never thought to make a more complex stuffing but after seeing this I will. Thanks for sharing.

[k.a.m.]

Thank You FR8 Train.

[Big Ed]

Thats some good eats there kam!!!! Plus it'll sure help ya clear a room out later!!

[Hj]

I make mine a little different but add some bacon to the stuffing also. Great pictures.

I like to make also with fresh roasted green chiles n little barley n didn't use the chorizo last time but lots of kiebasa with sliced pork inside with the core sliced fine to the stuffing

U are right a full meal adding mashed taters to broth of chicken broth n water mixed n bake

Thanks n mouth is watering for cabbage rolls or this.