Earl Grey Whole Roasted Cabbage
Steven Raichlen???s The Complete Illustrated Book of Barbecue Techniques originally inspired this roasted cabbage recipe, one of my favorite summer grill recipes for friends.
Over several preparations of this dish, I have made a few changes to the recipe, and this go around, I also wanted something to replace the fat of the half stick of butter in the original that leaves my arteries screaming like Homer Simpson with night terrors. The butter is used a bit for taste, but mostly because it melts into a liquid steaming agent for the cabbage. As successful as some of my tea substitutions have been for juices lately, I decided to give teas a chance in the cabbage recipe. Earl Grey, chosen for its fruity components seemed both light enough and heavy enough to complement the cabbage without overpowering it and, delightfully, it proved to be another success.
Earl Grey tea blend was created in the early 1800???s and named for Charles, the 2nd Earl Grey, of Britain. Conflicting stories and competing companies put the creators at either Twinings on the Strand or Jacksons of Piccadilly, both companies currently owned by the same corporation, Twinings. Legend has it that a Chinese nobleman sent the tea as a gift to the Earl after one of the Earl???s soldiers saved the life of the Chinese nobleman???s son. The story has never been confirmed and doubts have been raised over the years about its veracity but that???s part of the fun of legends. They don???t have to make sense; they???re meant to be romantic.
Earl Grey tea, a combination of Chinese, Indian, and Ceylonese (Sri Lankan) black teas, is flavored primarily by the peel of the bergamot orange, an Italian pear-shaped bitter citrus crossed between the pear lemon and the Seville orange.
Earl Grey Roasted Cabbage
4 Earl Grey teabags
?? cup boiling water
2 lb green cabbage
1/3 cup minced onion
4 strips thick cut bacon
?? tsp salt
?? tsp coarse ground black pepper
1. Steep teabags in the boiling water
2. Remove core from cabbage while leaving the head whole. Slice small chunk off bottom of cabbage if needed to make it sit flat. Place cabbage on 2-4 layers of aluminum foil big enough to fold over and enclose cabbage completely.
3. Sprinkle salt and pepper over cabbage head opening.
4. Saut?? bacon crispy. Drain on paper towels and crumble when cooled.
5. Saute??? onion in small amount of bacon fat until translucent.
6. Add onion and bacon to cabbage head opening. Pour steeped tea over, after molding foil up around cabbage head so that tea doesn???t leak out.
7. Finish folding foil over cabbage head to create a seal. Roast on grill on medium approximately 1 ?? hours. Check by inserting a knife into top of cabbage. It should be tender but not mushy. Unwrap top of cabbage and grill for additional 5-10 minutes to brown.
8. To serve, cut into wedges. Serves 6.
Recipe can also be accomplished in the oven at 350 degrees for the same length of time and by the same instructions.
Personal note: For anyone who notices the dichotomy between my looking to replace the butterfat but still having no problem adding a handful of bacon, I only have one thing to say to you: “Hush.” I proudly live on the cusp of the south and in our state–of mind–bacon is really more of a condiment than actual animal fat or meat. There are red states, blue states, and pork fat states. I’d bet my last nickel that we fall squarely into that last category.
I have to admit I look forward to making this recipe with a bit of fear and trepidation, but with such curiosity I MUST try it.