BBQ Napa Cabbage with Smoky Bean Relish

Vegan | Gluten Free

We love cabbage; we love the wonderful flavors of bbq sauce and southwestern ingredients, and we just couldn’t stop ourselves from combining them.

This recipe has been a favorite of ours since the first time we made it. The sauce gets in all the nooks and crannies of the tender cabbage, and the relish provides a wonderful texture contrast. It works great as a side dish, but we have served it as a main dish as well. Plus, it’s fantastic hot or cold.

We cooked our cabbage in a cast iron pan, but you could always do it on a grill. Either way, you want to begin by getting a nice char on the inside of portion of the quarters. We set the servings here to 4, but it is perfectly fine to half the quarters if you need more servings.

As usual, the toppings leave plenty of room for for flexibility. For the bbq-mustard sauce, we used Smoky BBQ Mustard from Mustard and Co; you can find it here. If needed, you could always blend your favorite bbq sauce with your favorite coarse ground mustard.

We absolutely love the relish, and use it to top various vegetables. We even use it to top savory oats! If you have a favorite bean you would like to substitute in place of black beans, feel free. And, we think hominy would be a great substitute for the corn kernels. Depending on preference and your jalapeño, you can easily adjust for more or less heat.

Print Recipe
BBQ Napa Cabbage with Smoky Bean Relish
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
The Dish
Optional Garnish
Instructions
  1. In a large bowl; combine first five ingredients, vinegar, and spices. Season with salt and pepper, stir gently to combine, and set aside.
  2. In a small bowl; combine BBQ Mustard (or homemade blend) and water. Stir to combine, and set aside.
  3. Heat oil in a large pan over medium to med-high temperature (we used a cast iron pan). Season cabbage with salt and pepper. Place quarters, cut side down in pan, and brown on all sides until cabbage is tender; about 8-10 minutes total, and lowering heat if needed to achieve a tender texture.
  4. To assemble: top cabbage quarters with black bean relish, bbq mustard drizzle, and optional garnish.
Recipe Notes

*Gomasio from Urban Kitchen Apothecary.

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