Red Cabbage Beer BBQ 

Have you seen the viral video of the beer can red cabbage BBQ? I’ve been wanting to make that for a LONG time! I figured camping would be the best! 

Then I remembered that alcohol is prohibited in the park we stay and all my beers were in bottles. So, I couldn’t obviously have alcohol products sitting out in the open on my Fire for an hour! 

Yes, you read that right….alcohol is prohibited but I still had a plethora of beers. You can’t camp without beers to make you forget about all the bugs! 😂

So, this is MY version of a red cabbage beer BBQ and it was amazing! 


As you can see in the above picture, I used Flying Dog’s Mango Habanero IPA. There are so many craft beers you can use but this one spoke to be because I was slow cooking it on the fire. I wanted that sweet heat taste from the mango habanero with a hoppy after taste. I enjoyed this combo! 


Just like with the Vegetable Medley recipe I posted, Dutch oven placement and safety is key! 


Fire gloves are the best invention!


Ingredients:

  • 1 large red cabbage 
  • 1 large onion of your choosing 
  • 1 beer of your choosing 
  • 1 jar BBQ sauce of your choosing 
  • Salt and pepper to taste

Directions:

  1. Chop your Cabbage and onion in thin slices and fill up your Dutch oven 
  2. Then cover with your entire beer and some salt and pepper 
  3. Put on fire for about an hour, stirring occasionally. You can use the lid for the first half hour to get a great steam, and then take the lid off to start letting the beer evaporate 
  4. If your Cabbage and onion becomes soft and cooked but not all your beer has evaporated, you can pour a bit out using the lid to hold the veggies inside 
  5. Then add about half a jar of your BBQ sauce and stir. Let that heat up on the fire and caramelize a bit and thicken before you take it off the fire. Maybe about 10 mins
  6. Then you can serve on buns or put in a mountain pie maker for a deliciously fire charred treat! 


One Comment Add yours

  1. chefkreso says:

    Sounds fantastic!

    Like

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