Beer Can Cabbage with Lemon Tahini Sauce
This kitchy cooking technique of beer can steaming your food doesn't stop with chicken!
So, you've picked plants this time around, well, saddle up and stick that can of beer right in a head of nutrient dense and low-cal cabbage. Soon you'll have a beautifully beer-steamed bowl of tangy BBQ'd shredded, pull-apart & delicious cabbage that you can enjoy endless ways. I love to top with my favorite Lemon Tanini Sauce, some roasted chickpeas and pickled jalapenos for a kick. Roll it up in a tortilla and dive in!
FOR THE CABBAGE
- 1 head purple cabbage
- 1 can (12 oz) beer
- sea salt
- ground black pepper
- BBQ sauce (I like Simple Girl)
FOR THE TAHINI SAUCE
- 1/2 cup tahini paste
- 4 large dates, pitted
- juice of 1/2 lemon
- 1 clove of garlic
- 3-4 fresh chives
- pinch of sea salt
- 1/4-1/2 cup water
- 1 14 oz can of chickpeas, roasted (instruction below)
- jar of pickled jalapenos (I made my own using this easy recipe)
- raw sunflower seeds
- whole grain tortillas
COOKING THE CABBAGE
I cooked the cabbage in a Weber Grill using indirect heat (lining the coals around the perimeter of the kettle). During the pre-heat, core out the cabbage in the shape of a square, roughly 3" x 3". Throw (or compost) the core, but keep the extra shreds and transfer into a bowl. Add the carrots, celery and onion to that bowl along with 3 Tablespoons of BBQ sauce and allow to sit while the cabbage cooks.
Empty (drink?) 1/2 of the beer and fit the cabbage over the open top of the beer can. Sprinkle a pinch of salt and a few twists of pepper on to the inside of the cabbage and securely fit cabbage on top of open beer can. Baste the cabbage with BBQ sauce and close the lid. Continue to baste every 8-10 minutes for an hour, closing the lid each time. Remove the cabbage carefully
If you are making this in the oven:
Preheat oven to 400-F. Cut the cabbage core out in the shape of a square, roughly 3" x 3". Throw the core away, but keep the extra shreds and transfer into a bowl. Add the carrots, celery and onion to that bowl along with 3 Tablespoons of BBQ sauce and allow to sit while the cabbage cooks.
Empty 1/2 of the beer and place on an oven safe baking sheet/pan. Secure the can by taking 3 feet of aluminum foil, rolling it up and tucking it around the can so that it does not fall over. (Mine did fall once, but did not after I concocted this.). Sprinkle a pinch of salt and a few twists of pepper on to the inside of the cabbage and securely place cabbage on top of open beer can.
Using a basting brush, coat the cabbage with the BBQ sauce and bake for 20 minutes. Repeat this 3 times (total 60 minutes).
CUTTING THE CABBAGE
When the cabbage is done from either the oven method or grilling method, cut it in half and then again into thin strips so that it begins to look like slaw. Transfer it to the bowl with the reserved cabbage, carrots, celery and onion. Mix well and add a little BBQ sauce to taste.
MAKING THE TAHINI SAUCE
Mix all ingredients on high in a blender until smooth. Add more water for a thinner sauce. Cover and chill until needed.
Place a non-stick pan over medium-high heat and allow it to get very hot. Drain and rise the chickpeas and add to the pan. You'll be dry roasting them for about 20 minutes; toss them often as they will become brown in places and have a nice crisp crunch.
Set out the chickpeas, jalapenos and sunflower seeds in separate bowls. Place a spoon in the tahini sauce. Warm your tortillas for easy rolling and place tongs in the bowl of baked cabbage. Assemble however you'd prefer - I did tortilla, cabbage, jalapenos, chickpeas, sauce and finally sunflower seeds.
Cabbage recipe adapted from Epicurious.