How to make Hotboxed Cabbage & BBQ Pulled Mushrooms | The Wicked Kitchen

Hotboxed Cabbage:

1. Prepare the Cabbage:

   • Optionally, oil your hands and rub the exterior of the cabbages to help the spices adhere.
   • Season the cabbages generously with your chosen barbecue spice blend, ensuring all sides are coated.

2. Place in Dutch Oven:

   • Place the seasoned cabbages in a cold Dutch oven.
   • Arrange them so they fit nicely.
   • Sprinkle any remaining spices from the bowl on top of the cabbages.
   • Cover the Dutch oven with its lid.

3. Bake:

   • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
   • Place the Dutch oven in the preheated oven and bake for 45-60 minutes, or until the cabbage is fully cooked but still intact.

BBQ Pulled Mushrooms:

1. Prepare the Mushrooms:

   • Use a fork to pull the king oyster mushrooms into shreds.
   • For finer shreds resembling pulled pork or beef, pull the fork all the way through the mushroom.
   • For thicker shreds resembling chicken or turkey, pull the fork along the outer edge of the mushroom and then tear the cap off into larger pieces.
   • Combine the different sizes of shreds for varied texture.

2. Cook the Mushrooms:

   • Heat a cast iron pan over medium-high heat until rippin' hot (test by flicking a little water into the pan - it should sizzle immediately).
   • Add oil to the hot pan.
   • Add all the shredded mushrooms to the pan.
   • Cook the mushrooms down, allowing them to wilt and brown.
   • Stir occasionally.

3. Season and Bake:

   • Midway through cooking (after approximately 10-15 minutes), season with salt and pepper.
   • Once the mushrooms are starting to get crispy edges, add a couple pinches of Sesame Togarashi and a little bit of sage, onion and garlic mix (optional).
   • Mix well to ensure the mushrooms are coated in the seasoning.
   • Place the entire pan into the oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for 10 minutes.

4. Sauce the Mushrooms:

   • Remove pan from oven.
   • Add Wicked Sticky Teriyaki sauce (or a Hoisin/Teriyaki blend) to the pan. Use approximately half a jar for the given amount of mushrooms.
   • Stir to coat the mushrooms evenly with the sauce.

Combine and Finish:

1. Finish the Cabbage:
   • Remove the Dutch oven from the oven and carefully remove the lid (it will be very hot).
   • Remove the cabbages from the Dutch oven. The cabbage should be fully cooked and intact. The chef recommends the cabbage be drier, so put back in the oven while working on the mushrooms.
   • Cut the cabbages into approximately 1-inch thick steaks.
   • Brush the cabbage steaks with a Chinese-inspired barbeque sauce (Char Siu).
   • Place the cabbage steaks in the oven for approximately 10 minutes, until bubbling and sticky.

To Serve:

1. Plating:
   • Arrange the hotbox cabbage steaks on a plate.
   • Add the BBQ pulled mushrooms alongside the cabbage.
   • Garnish with fresh coriander.
   • Serve with Mango Masala roast broccoli or a veg board.