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Balsamic and Honey Griddled Cabbage

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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Side Dish
Cuisine: British
Ingredients Equipment Method Video

Ingredients
  

  • 1 hispi cabbage Sweetheart Cabbage, quartered
  • 1 small red cabbage quartered
  • oil for drizzling
  • salt to season
For the dressing

Equipment

Grill Temperature

220C temp_icon

Surfaces

Stainless grid

Method
 

  1. Set up your Egg for a direct cook at 220°C with the stainless steel grid.
  2. Cut your hispi cabbage into quarters. Try to cut through the heart of the cabbage as this helps keep it in one piece.
  3. Drizzle a good amount of olive oil over each quarter.
  4. Place the cabbage quarters directly onto the stainless steel grid. They'll take about 20 minutes to cook.
  5. 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.
  6. We drizzled the cabbage with a bit more oil and salt.
  7. 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.
  8. We served alongside Pan Fried Duck Breast and Celeriac and Fennel Gratin.

Video