WHOLE HEAD CABBAGE, BEER, BBQ STEAKS

Gearing up for our 2nd cook up at Hot Luck Festival’s main event (today) Saturday in Austin, Texas. Wicked Kitchen (Chefs Derek Sarno & Chad Sarno) being the only vegan/plant based chefs cooking at Aaron Franklin’s world famous BBQ Festival. What an honor!

Check out for amazing plant based meal solutions when you don’t have time to cook but still want to enjoy delicious plant based. The new Wicked Kitchen ICE CREAMS are available now in Krogers and other major grocers and at Tesco in the U.K. and expanding into more stores. Check the map locator on the website for where to find near you.

Between prepping up for 2000+ people, this quick and easy recipe was on of the staff meals we got to snack on and just had to share. Using some local beer from ST. ELMO’S Brewery right around the corner. This dish is a must have at your next BBQ. Let us know if you make it and as always, happy cooking and thanks for cooking more plant based whether you’re vegan or not we all could do with more veg in our diets.

Recipe.

1 whole head cabbage
2 Onions, Julienne
1 12 oz can beer, pilsner
16 oz BBQ Sauce, Your favorite kind
6 TBS BBQ Dry Rub Seasoning
6 TBS Olive Oil
Salt and pepper to taste

Add Cabbage and ingredients to a dutch oven and cook in Hot Box for 60 Minutes at 200C/400f until the cabbage is soft yet holds it shape. Baste occasionally.
Remove from oven, allow cabbage to cool enough to slice into 1 – 2-inch steaks.
Reduce the remaining sauce to add to finished steaks.

Grill, pan roast or oven roast before serving. Wicked easy and delicious way to make cabbage the star of the show.

#vegan #bbq #cabbage

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