So as I get deeper into following a mostly plant-based diet, I am challenged on a daily basis to come up with fun flavorful veggie meals.
This recipe was inspired by a beer can cabbage recipe that I saw on Epicurious that you can see here.
I am not huge on beer with my veggies but it definitely got my creative juices flowing.
It’s hot, it’s finally July, and BBQ is always on my mind.
As a Texas native, bbq is running through my blood. I was also very fortunate in that I grew up as a military brat and was given the opportunity to taste BBQ from many different places. Texas, Japan, and North Carolina have held a special place in my Brisket, Shredded pork-loving heart.
BBQ is a labor of love that should not be taken lightly.
Public Service Announcement: Using a gas grill to make cute little grill marks and coating your food in a sauce is not BBQ! That is called grilling and should not be used interchangeably…California.
Anyways, Rant Over.
My brother who is 19 and staying with us before he goes off to music school is constantly cracking jokes about my obsessive use of quinoa.
Let him tell it and he swears my very existence is made up of quinoa, water, and Kale. That is the California in me.
I love quinoa. I will put quinoa in soups, salads, pasta, burgers, tacos you name it. If I could BBQ quinoa, I would. Perhaps I’ll get creative one day.
I’m Kidding, Maybe.
Though I did manage to sneak quinoa in this recipe with the bun.
The access to the high quality of produce I have in Northern California is one I will never take for granted.
I live for the summer farmers markets that pop up everywhere as soon as June rolls around. You can find a farmers market or produce stand in practically any direction.
A local favorite is Larry’s Produce in Fairfield, CA. Every year I join the chaotic crowds to see what culinary treasures I can find
This year peaches and apricots have been on my radar. I have so many plans for them.
When I was writing this recipe. I had several peaches were starting to mush. The peaches were not fruit salad quality but they were perfect for a sauce. This peach BBQ sauce has no limits.
The BBQ sauce is tangy, spicy, sweet, and everything nice.
The smokiness and char from the cabbage gives the sauce that added depth of rich flavor that just makes your mouth water and crave more.
I ate this for two days straight and when I ran out of buns… I put the cabbage on my… yup you guessed it QUINOA!.
I can not tell you how good it was. Even the two carnivores in my house devoured 2 in one sitting.
Did I mention how cheap cabbage is compared to a pork roast?
No need to say more!
Dig in and let me know how it goes!
- 1 red cabbage
- 2 1/2 cups BBQ sauce I recommend a spicy BBQ sauce if you are not afraid of a little heat
- 1/2 cup apple cider vinegar
- 1 yellow onion diced
- 2 peaches diced
- 1 jalapeno diced
- 4 tbsp brown sugar
- 4 tbsp honey Sub: maple syrup or date syrup for a vegan option
- 1 tsp paprika
- 1/2 tsp black pepper
- olive oil
- Burger Buns
- Charcoal Grill
Take the necessary steps to get your charcoal grill going. (I recommend maintaining the heat around 225 degrees)
Remove the core from your cabbage.
Place the cabbage on the grill with the core side down. Using 1/2 cup of the BBQ sauce, coat your cabbage and close the grill.
Cook cabbage for 30 minutes. Remove cabbage from grill. split the cabbage in half and place back on the grill on the uncharred sides.
Begin making your sauce using a large non-stick pot on medium heat.
Drizzle a little olive oil and add onion, peaches, and jalapenos. Cook 3-4 minutes or until onions become translucent.
Begin adding the BBQ sauce, apple cider vinegar, brown sugar, honey, paprika, black pepper, and salt to the pot.
Cover pot, reduce heat and simmer for about 30 minutes.
Remove cabbage from the grill.
Chop cabbage into thin strips and add cabbage to the sauce. simmer for about 10 minutes.
Serve cabbage on buns with your favorite toppings and dig in!