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Posted by Bruce Bilmes and Susan Boyle on Thursday, October 25, 2012 12:39 AM

Smoked Cabbage
We'll give you a chance to guess what you are looking at. We doubt anyone will even come close. Click Continue Reading below for the answer and explanation.

Smoked cabbage, a $5 starter at JoBoy's Brew Pub, is one of the strangest dishes we've ever encountered. JoBoy's is a barbecue joint as well as a brewpub. Turns out that smoked cabbage is surprisingly similar in taste to Middle European stuffed cabbage, although with a distinctly smoky flavor. The cabbage really is slow smoked, and the sauce is the house barbecue sauce. It's topped with butter and crumbled bacon. This is a dish worth trying.

Manheim is in Lancaster County, and JoBoy's menu features a local favorite, chicken corn soup:
Chicken Corn Soup
We found it to be undistinguished, but were very pleasantly surprised by the half-rack of smoked St. Louis-cut ribs:
Ribs
Our waiter warned us soon after we sat down that there was only a rack and a half of ribs left. He'd wacky us some if we wanted any. Nice amount of smoke, meaty, and there was a fair amount of chew left - we do not prefer fall-off-the-bone ribs. That slaw, which is called Carolina Slaw, apparently also gets a dose of the barbecue sauce. Eastern Pennsylvania regional food aficionados may recognize it as a variation of pepper cabbage, that finely chopped sweet-and-sour slaw so popular in Amish country. The menu describes it as bottomless, but a little goes a long way.

A trio of sliders...
Sliders
... is filled with brisket, pork, and chicken. That's a side of collards.

The beer is good, the barbecue is good, the folks are friendly... definitely worth a visit if you're nearby. More interesting than your average brewpub.

5 Comments:

Perfect timing as usual Bruce, since we will be in Lancaster County this weekend. I want that smoked cabbage!
Posted by buffetbuster on Thursday, Oct 25, 2012 7:11 AM


Not only does it taste good, Cliff, but it's mostly that nutritionally virtuous vegetable cabbage.
Posted by Bruce Bilmes and Susan Boyle on Thursday, Oct 25, 2012 11:32 AM


I want that!
Posted by ann peeples on Thursday, Oct 25, 2012 8:30 PM


When i gazed up the pix, i was looking at the layers. First.i thought..pastry..but too translucent..then i looked at the fixings..nope..not pastry..cabbage of course. So clicked and woohoo..it was cabbage. Yumms..the food looks rib sticking hearty.
Posted by slaveforpizzaandsushi on Friday, Oct 26, 2012 3:08 PM


That bacon would lead one in a savory direction, except these days you never know - I could see someone doing a sweet pastry with a crumbled bacon topping. Has anyone seen bacon-topped cupcakes yet?
Posted by Bruce Bilmes and Susan Boyle on Saturday, Oct 27, 2012 12:41 AM

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