Steam Smoked Cabbage Wedges with Caramelized Onions

2013-11-27
  • Servings : 6-8
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredients

  • 1 large head of cabbage, loose outer leaves removed
  • Liquid hickory smoke
  • 2 tsp smoked paprika, good quality paprika is important (Penzey’s or Whole Foods)
  • Oven caramelized onions, recipe below
  • Garnish: Blue cheese crumbles (if you can’t eat cheese, use Nutritional Yeast to provide a cheesy flavor without any dairy issues or use vegetarian cheese shreds making sure they are casein free)

Method

Step 1

Carefully cut the cabbage in half. Lay a cabbage half cut side down and either cut it into thirds or quarter it depending on its’ size. Cut the other half in the same way. Depending on the size of your steamer, you may have to steam in batches.

Step 2

Fill steamer basket with wedges taking care to keep them intact. Sprinkle 2-3 drops of liquid smoke over each wedge.

Step 3

Add smoked paprika to water in the pan. Place steamer basket over water and bring to a boil.

Step 4

Watch carefully; as soon as the water boils, start timing the process. After 7 minutes, the wedges are steamed to crisp tender. Immediately remove wedges using a spatula to a paper towel lined baking sheet. They will continue to cook due to internal heat. Do Not Overcook. They will smell bad and become limp if cooked over 7 minutes.

Step 5

To Serve: Place wedges down the center of a platter. Top each with a spoonful of caramelized onions. Sprinkle blue cheese crumbs over top if using.

Step 6

Oven Caramelized Onions:
These can be made a couple days in advance. Store at room temperature in a covered container.

Ingredients:
6 cups thinly sliced yellow onions (not Vidalia or sweet onions)
2 TB olive oil or vegetable oil
2 tsp granulated sugar or sugar substitute
1 tsp salt or salt substitute

Preparation:
Preheat oven to 325 degrees. Pile onions in the center of a parchment paper lined large baking sheet. Pour oil over top and sprinkle on the sugar and salt. Toss well to coat and break up slices into individual strands. Spread out in an even layer. Place in oven and bake for 30 minutes. Using two spatulas stir and toss onions. Spread out evenly and continue to bake for 30 minutes. Repeat stirring and spreading. Bake another hour. Checking occasionally and moving onions to prevent any from becoming too browned. Onions are done when they are a deep caramelized brown. They will be crispy; some onions won’t be as dark as others but the majority should be brown and crispy.

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