Cook the core as well
A large tightly packed cabbage takes longer than a small loose one. Cut four to six wedges of similar thickness. Remove damaged outer leaves but retain the connecting core. If outer leaves are dark while the base is still hard, more direct heat will not solve the problem. Move the wedges indirectly and close the lid. A little water in a suitable grill pan can help the firm lower section finish without burning the outside.
The recipe
Serves 4
Ingredients
- 1 pointed cabbage, about 2 lb / 900 g
- 2 tbsp olive oil
- ½ tsp fine salt
- ¼ tsp black pepper
- 1 tbsp whole-grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 2 tbsp water
- 1 tbsp chopped parsley
Method
- Cut cabbage into four to six wedges. Brush with one and a half tablespoons oil and season with salt and pepper. Mix mustard, vinegar, honey, water and remaining oil for the dressing.
- Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
- Grill each cut surface directly for 4–5 minutes. Move indirectly and close the lid for another 10–15 minutes. Test the lower core with a small knife; it should yield easily.
- Lift with a broad spatula and open the layers slightly without pulling each wedge apart. Spoon in dressing and add parsley. Remove burnt, bitter outer leaves rather than hiding them under sauce.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
