Smoked Cabbage
Chow Chow, Alabama BBQ Sauce, Benne Seeds
Chef Amanda Turner of Olamaie | Austin, TX
“This is a recipe that has been a huge part of our menu for years. We currently serve it on a smoked cabbage dish that is very delicious, but Alabama BBQ sauce is incredibly versatile and also works well with smoked pork dishes, in particular. The Vitamix Commercial immersion blender is perfect for this recipe, as it cuts out the steps of having to blend multiple batches, and instead streamlines the process with the power of a traditional Vitamix without all of the work. We love it!” — Chef Amanda Turner
Adapted by StarChefs | January 2025 | Photo: Jessica Attie
INGREDIENTS
Alabama BBQ Sauce:
Yield: 1 quart
400 grams mayonnaise
160 grams crème fraîche
160 grams favorite pickling liquid
120 grams buttermilk
80 grams distilled white vinegar
20 grams Ultra-Tex
8 grams celery seeds
Chow Chow:
Grapeseed oil
8 cups diced cabbage
4 cups diced onions
250 grams apple cider vinegar
230 grams granulated sugar
90 grams sorghum
4 grams ground turmeric
Smoked Cabbage:
1 head cabbage, cleaned and halved
To Assemble and Serve:
Yield: 1 serving
Benne seeds
METHOD
For the Alabama BBQ Sauce:
In an 8-quart nonreactive container, add all ingredients. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer to an airtight container and refrigerate.
For the Chow Chow:
In a sauté pan over medium-high flame, heat oil. Add cabbage and sweat until just tender. Add onions and continue to cook until onions are soft and translucent. Add remaining ingredients and cook until liquid is reduced to a glaze-like consistency. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Smoked Cabbage:
Weigh cabbage. Transfer to a nonreactive container and add five-percent salt and an equal amount of water by weight of cabbage. Cabbage should be fully submerged. Cover and refrigerate overnight. The next day, heat a smoker to 150°F. Transfer cabbage to a half sheet tray lined with a wire rack. Smoke 1 hour. Heat a combination oven to full steam setting. Steam cabbage until fork-tender. Let cool slightly.
To Assemble and Serve:
Prepare and heat a plancha to high heat. In a pan over low heat, warm Chow Chow. Place 1 half Smoked Cabbage on the hot plancha and sear on all sides, or until a nice crust forms. Transfer to the center of a serving plate. Top with desired amount of Alabama BBQ Sauce and warmed Chow Chow. Finish with a sprinkle of benne seeds.
