A favourite in professional kitchens, grilled pointed cabbage brings unexpected elegance to outdoor
cooking. Lightly caramelised outside and tender within, it is finished with Parmesan and lemon. Serve
alongside steak or give it centre stage as a vegetable main course.
Ingredients | Serves 4 as a side
- 1 large pointed cabbage, or 2 small ones
- 4 tbsp olive oil
- 2 tbsp melted butter
- 50 g freshly grated Parmesan
- Juice and zest of 1 lemon
- Salt and black pepper
- Optional: 1 tsp smoked paprika
Method
- Cut the cabbage lengthways into quarters, leaving the core intact to hold each wedge together.
- Brush with olive oil and season with salt, pepper and optional paprika.
- Grill directly over medium heat, approximately 180-200°C, for five to six minutes per side, until the
outer leaves are deeply coloured and lightly crisp. - Transfer to a serving plate. Drizzle with melted butter and lemon juice, then finish with Parmesan
and lemon zest. - Serve immediately, ideally alongside a REYBEEF steak or spare ribs.
The finishing detail
A little colour on the outer leaves brings welcome depth and roasted flavour. Watch the wedges
closely and turn them as needed for an even finish.
Previous recipe: Garlic and lemon prawn skewers.
