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Grilled Beer Cabbage

15

50

Hickory

It’s only fitting that the St. Patrick’s Day cabbage is a little tipsy, it’s cooked in a whole can of hearty Irish Guinness beer. Cooking it on the grill gives this traditional meal a delicious Traeger twist.

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  • 2 Cabbage, head

  • 1 Tablespoon extra-virgin olive oil

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper

  • 14 Fluid Ounce Guinness Extra Stout

  • 1

    Clean and core cabbages. Drizzle with olive oil and salt and pepper. Rub into the cabbage.

    • 2 Cabbage, head

    • 1 Tablespoon extra-virgin olive oil

    • 1 Teaspoon salt

    • 1 Teaspoon freshly ground black pepper

  • 2

    When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
  • 3

    Place cabbages directly on grill grate; smoke for 15 to 20 minutes. Remove from grill and thickly slice cabbage.

    180 ˚F

  • 4

    Place sliced cabbage in cast-iron skillet. Pour beer over cabbage and return to grill.

    • 14 Fluid Ounce Guinness Extra Stout

  • 5

    Increase temperature to 375℉ and cook for 30 minutes, or until cabbage has reached desired softness.

    375 ˚F

  • 6

    Serve with corned beef. Enjoy!

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