Balsamic and Honey Griddled Cabbage
Griddled cabbage is a game changer. In this recipe, we've used two different types of cabbage; a Hispi cabbage also known as Sweetheart Cabbage and a small red cabbage.We don't pre-cook the cabbage as we like some bite and texture to the finished dish.It's finished with a very simple balsamic and honey glaze. Nic's not a massive fan of veg but he does like red cabbage and he loved this dish.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook at 220°C with the stainless steel grid.
- Cut your hispi cabbage into quarters. Try to cut through the heart of the cabbage as this helps keep it in one piece.
- Drizzle a good amount of olive oil over each quarter.
- Place the cabbage quarters directly onto the stainless steel grid. They'll take about 20 minutes to cook.
- Turn them so that you achieve an even griddle on all sides. You may need to move the quarters around the grill as some areas will be hotter.
- We drizzled the cabbage with a bit more oil and salt.
- Make the glaze by mixing the balsamic vinegar and honey in a basting pot. Baste the glaze over the charred cabbage quarters 2 to 3 minutes from the end of cooking.
- We served alongside Pan Fried Duck Breast and Celeriac and Fennel Gratin.
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