Name: Beer-Can Cabbage Sandwich with Barbecue Sauce and Slaw
Cook time: 35 minutes
Total time: 1 hour, 15 minutes
Yield: Makes 6 sandwiches
Ingredients: 1 large purple cabbage (about 3 1/2 pounds); 2 tablespoons vegetable oil; 1/2 teaspoon kosher salt, plus more; 1/4 teaspoon freshly ground black pepper, plus more; 1 (12-ounce) can pale lager; 2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided; 1/2 large white onion, cut into 1/2" rings; 1/4 cup mayonnaise; 2 tablespoons apple cider vinegar; 1/4 teaspoon honey; 1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater; 1/4 cup finely chopped red onion; 6 seeded Kaiser rolls or sturdy hamburger buns; 12 slices cheddar cheese; Sliced pickled jalapeños (for serving)

Photo by Chelsea Kyle, Food Styling by Dawn Perry

Beer-Can Chicken, step aside. Cabbage becomes the star of any backyard barbecue with this awesome beer-steaming–plus–grilling technique. Slathering the cabbage with barbecue sauce during cooking gives it a smoky, sweet flavor. Top with rich cheddar cheese, fresh slaw, and spicy pickled jalapeños and you'll never miss the meat in this hearty vegetarian sandwich.