Repollo en Lata de Cerveza

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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.

Ingredients for Beer-Can Cabbage

1 large purple cabbage (about 1.6kg)
2 cucharadas de aceite vegetal
1/2 cucharadita de sal kosher
1/4 cucharaditas de pimienta negra recién molida
1 (350g) can pale lager
475ml homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided

How to make Beer-Can Cabbage

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.