Grilled pointed cabbage
WITH SESAME AND PEANUTS.
Char the outer leaves, reveal the sweet cabbage beneath and finish with a generous scattering of herbs and crunch.
- On the grill
- Cook until tender
- Grill temperature
- High heat
- Cooking method
- Direct heat
BEFORE YOU START
Set up your fire.
Heat
Direct heat
Stabilise the grill before adding the food. Follow the setup described in the method.
Temperature
High heat
Use the vents to control the fire. Times are a guide; check the food before serving.
Equipment
Grill tongs
Check that accessories fit your grill and leave enough room for air to circulate.
ONE STEP AT A TIME
Let's make it.
Prepare the cabbage
Halve the cabbage lengthways. Pour olive oil into the layers and season with flaky salt.
Grill over the coals
Grill over direct high heat, turning as needed. Let the outer leaves colour deeply while the centre softens. Move away from strong flare-ups.
Trim and dress
Remove blackened outer leaves, cut out the hard core and divide into smaller pieces. Dress with sesame dressing, peanuts, spring onion, sesame seeds, coriander and pepper.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Useful equipment for this recipe. Check size and compatibility before choosing accessories.
Suggested additions, sold separately. Use the equipment you already have where suitable.