Typing this recipe to the sound of lashing rain and howling wind but better weather is coming and you might be inspired to barbecue a cabbage. You will be very glad you did.
Barbecued cabbage with chilli and garlic butter – serves 2 as a side
- 1 pointed/hispi cabbage, cut into 4 wedges
- 2 tbsp olive oil
FOR THE DRESSING:
- 1 long shallot, peeled and finely chopped
- 1 red chilli, halved, desseded and finely sliced
- 3 cloves of garlic, peeled and crushed
- 50g butter
- ½ tsp flaky sea salt
- a small bunch of dill, fronds roughly chopped
Brush the cut surfaces of the cabbage wedges with the olive oil, then set them cut-side down on a very hot barbecue to char for about 4 minutes. Turn to char the other cut surface for 4 minutes, then set the wedges on the rounded sides for a final 4 minutes. Remove to a platter and sprinkle with flaky sea salt.
Meanwhile, combine the shallots, chilli and garlic with the butter and put over a low heat to melt the butter and lightly cook the vegetables. Cook for about 12-14 minutes or until the shallots are soft and translucent. Remove from the heat and mix in the salt and chopped dill. Pour the butter dressing over the warm cabbage and serve.
(Original recipe from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)
Jono & Jules do food & wine 