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Beer-Can Cabbage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This unusual beer-can cabbage is a show-stopping vegan main or side dish that brings a deep, smoky flavour to any summer barbecue. Inspired by the classic chicken cooking method, this recipe uses a half-full can of pale lager to steam the cabbage from the inside, while the outer leaves caramelise under a thick coating of barbecue sauce. The result is a wonderfully tender texture with crisp, charred edges that mimic the savoury appeal of slow-cooked meats.

Ideal for outdoor gatherings, this vegetable-led dish is a fantastic way to elevate the humble red cabbage into something truly special. It is incredibly easy to prepare ahead of time, and any leftovers can be reheated or served in soft rolls with crunchy slaw for a delicious homemade sandwich. Whether you are catering for vegans or simply looking for a healthy, flavourful alternative to traditional grill recipes, this dish is sure to impress.

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Ingredients for Beer-Can Cabbage

  • 1 large purple cabbage (about 1.6kg)

  • 2 tablespoons vegetable oil

  • 1/2 teaspoons kosher salt

  • 1/4 teaspoons freshly ground black pepper

  • 1 (350g) can pale lager

  • 475ml homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided

How to make Beer-Can Cabbage

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Prepare a grill for medium-high heat. Cut a 3x3" square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3"–deep cavity in cabbage, big enough to hold beer can. Discard core; reserve leftover cabbage from hollowing out cavity for another use. Using a brush, coat cabbage with oil, then season with salt and pepper.

Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 45ml barbecue sauce. Cover grill and cook cabbage, brushing with remaining sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total.

Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4" strips. Toss in a medium bowl with remaining 300ml barbecue sauce (you should have about 6 cups barbecued cabbage). Serve as a side, or make Beer-Can Cabbage Sandwiches.

Barbecued cabbage can be made 3 days ahead; cover and chill. Reheat gently in a covered pot on stovetop or in microwave.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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