Smoked red cabbage
I had smoked cabbage a weeks ago at Hacienda brewing in Milwaukee, and decided to try to make it myself.
Well it turned out really good! Sliced about an inch thick, sprinkled with a garlicy seasoning, and smoked at 300° for 2 hour... out it comes. We didn't eat it that night, but several days later. It was good and still crunchy.
But next time I'll either cook it longer or hotter, as it needed to soften a little more.
Smoked red cabbage
I had smoked cabbage a weeks ago at Hacienda brewing in Milwaukee, and decided to try to make it myself.
Well it turned out really good! Sliced about an inch thick, sprinkled with a garlicy seasoning, and smoked at 300° for 2 hour... out it comes. We didn't eat it that night, but several days later. It was good and still crunchy.
But next time I'll either cook it longer or hotter, as it needed to soften a little more.