What’s that, you ask? Me too! I’d never heard of beer-can cabbage until today. Apparently it’s the latest food craze. Allow me to enlighten you. It IS edible food. Food that is cooked in a rather unique way. A cooking method that could only have been invented by a fair dinkum beer lover. Have a look at this –
I found the beer-can cabbage recipe in a free book I picked up in the supermarket when doing my weekly shop today. It differs a little from the version in the video. Here’s what they have to say –
The beer in the can steams the cabbage from the inside as the barbecue glazes the outside. Serve in wedges as a side or shredded in burgers and steak sandwiches.
Use a sharp knife and spoon to cut and scoop out a 7cm wide 7cm deep cavity from the base of a whole red cabbage large enough to hold a beer can. Open beer can and pour half the beer into a jug. Stand cabbage on the open can on a baking tray. Combine 1/2 cup (125ml) BBQ sauce with 1/4 cup (60 ml) reserved beer. Brush over cabbage . Cook in a covered BBQ at 180 deg C using indirect heat brushing with sauce mixture every 15 minutes for 45 minutes or until tender and charred. Cool slightly, then carefully remove the cabbage from the can. And do be very careful. It’s hot!
Get this! You can use the same method for cooking chicken. Seriously.
Succulent and juicy the original beer can BBQ dish is a showstopper. Rub a whole chicken with spices (eg. Moroccan,Cajun, Texas Rub), stand the chicken cavity on open can as in the beer-can cabbage and roast in a covered BBQ until cooked through. If you haven’t got a covered BBQ you can use the oven.
© Raili Tanska
Recipe from Coles Think Fresh October 2016