Slow-grilled beer can cabbage, tossed in a blend of peanut butter, sriracha and BBQ sauce, then topped with daikon slaw and spicy aioli!
I feel like those “Tasty”-style cooking videos that you can find all over Facebook can go a few ways: either it’s gratuitous stunt food, something a bit on the boring side, or a dish that actually inspires me to veganize it! In the case of the BBQ Beer Cabbage Epicurious video I saw 4th of July weekend, it was definitely the last one.
I’d never done anything like grilling something on a beer can before, but was familiar with the premise of it. Watching the video, I thought to myself, “Let’s put a twist on this and take it up a notch!” My mind wandered and then the idea of incorporating peanut butter and sriracha into the BBQ sauce popped up. Yes! I ran with it and thought that a daikon/cabbage/carrot slaw, lightly dressed with rice vinegar, topped with grilled bell pepper and spicy aioli (from Vegan Bowl Attack!), would be a uniquely fantastic combo.
I was not wrong! The cabbage turned out pretty awesome, though I stirred a little extra beer in with the leftover BBQ sauce to give it more oomph; otherwise the beer flavor is a bit subtle. So many great flavors are happening in this sandwich! Furthermore, I did add a slice of vegan cheddar to one of the leftover sandwiches and surprised with how well it complemented everything, maybe because of the savoriness? If you’re feeling a little adventurous, I highly suggest trying that out.
Next time, I may go the traditional BBQ way, but throw on caramelized onions, vegan cheddar and vegan thousand island. Mmm… already can’t wait!
Make this wonderful Thai BBQ Beer Cabbage to savor at your next summer cookout, and as a result wow your guests with this fun recipe!
Thai BBQ Beer Cabbage with Daikon Slaw
Beer Can Cabbage
- 1 leaves small/medium red cabbage with toughest outer removed
- 12- ounce can of beer (drink half first), I used an amber ale
- 1 1/4 cup vegan BBQ sauce
- 1/4 cup warm creamy peanut butter
- 2 tablespoons sriracha or to taste
- Pinch of salt
- 3/4 cup grated daikon
- 3/4 cup grated carrot
- 1/2 cup shredded red cabbage left over from carving out cabbage head
- 1/4 cup diced red onion
- 1 tablespoon chopped cilantro
- 1 teaspoon chopped thai basil if you can find it!
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 red bell pepper sliced and seeded
- in Spicy Aioli for drizzling (recipe found through link post)
- Toasted sesame seeds
- 6 burger buns
Beer Can Cabbage
- Heat your grill to 350F.
- Remove the core of the cabbage and carve out enough cabbage to be able to place it half way down on the beer can (as pictured).
- In a small bowl, whisk together BBQ sauce, peanut butter, sriracha and salt, until combined. Brush a layer of the sauce all over the cabbage and place it on a steady part of the grill, so that it does not fall over.
- Lower lid of grill and cook the cabbage for 1 hour, brushing it liberally with BBQ sauce mixture every 15 minutes. You will have about 1/2 of the sauce left over. (while this is cooking make slaw)
- Once there is some char on the outside and the cabbage is tender, carefully remove from grill and place on cutting board. Using a sharp knife, cut 1/2" slices down through the cabbage, then chop up more into bite-sized pieces.
- Place cabbage in a large mixing bowl and toss with remaining BBQ sauce, and 2-3 tablespoons of the beer leftover in the can; set aside until ready to assemble.
- In a medium mixing bowl, fold all of the slaw ingredients together and season with salt, to taste. Refrigerate until ready to assemble.
- Once you clear the grill of the cabbage, lightly oil the grill, place bell pepper slices and buns on until the bell pepper has softened and buns are toasted.
- To assemble: split Thai BBQ Beer Cabbage between 6 bottom buns, top with grilled bell pepper, daikon slaw, a heft drizzle of Spicy Aioli, some toasted sesame seeds and finish with top bun. Lastly, serve!
Recipe inspired by Epicurious BBQ Beer Can Cabbage
In conclusion, give this recipe a try and let me know what you think! I may try it out with a seitan roast, next, to see what it does. 😀