Caveman Cabbage with Sweet and Sour Fire SauceSteven Raichlen
Caveman Cabbage with Sweet and Sour Fire Sauce
- Yield: Serves: 3 to 4
- Method: Roasting in the embers/cavemanning
- 1 head savoy cabbage or green cabbage (about 2 pounds), cut in quarters from top to bottom
- Coarse salt (kosher or sea) and freshly ground black pepper
- Sweet and Sour Fire Sauce
1: Set up your grill for caveman grilling and when ready to cook, rake the coals into an even layer using a grill hoe or garden hoe. Fan with a folded newspaper to disperse any loose ash.
2: Lay the cabbage quarters on the coals. Grill until charred black on all sides and very tender inside, turning often with tongs. This could take as little as 15 minutes or as long as 30, depending on the size and density of the cabbage. Use a slender metal skewer to test for doneness. It should pierce the cabbage easily.
3: Transfer the cabbage to a sheet pan and let it rest until cool enough to handle. Trim off the burnt outside leaves. Season with salt and pepper. Serve with the Sweet and Sour Fire Sauce.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein