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.