Chef Big DThick-cut cabbage steaks kissed by post-oak smoke and finished with a luxurious, tangy Alabama-style white sauce emulsion.
Preheat your smoker or grill to 400°F (200°C). If using a smoker, aim for a clean blue smoke from post-oak or hickory.
Brush both sides of the cabbage steaks with olive oil and season aggressively with salt and black pepper. Efficiency in seasoning is non-negotiable.
In a small copper saucier or stainless bowl, whisk together the mayonnaise, apple cider vinegar, horseradish, mustard, and garlic powder until the emulsion is smooth and has a glossy viscosity.
Place the cabbage steaks directly over the heat source. We are looking for a deep, localized char on the exterior while the core softens.
Don't flip too early; let the Maillard reaction do its job.
Flip the steaks and continue cooking until the cabbage is tender-crisp and the edges are beautifully blackened.
Remove from heat and immediately drizzle with the White BBQ Emulsion. The residual heat will slightly melt the sauce into the nooks and crannies of the cabbage.
Garnish with minced chives and serve immediately while the textures are at their peak.
The key here is the 'Bark' on the cabbage. You want those outer edges nearly black—that's where the sweetness of the vegetable meets the bitterness of the char. If your emulsion breaks, a teaspoon of warm water and a vigorous whisk will bring that velvet viscosity right back. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.