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Grilling brings out the natural sweetness of cabbage while giving the edges a delicious char and keeping the centre tender.
1.
Cut the cabbage into 3–4 thick wedges, keeping the core attached to help hold the wedges together.
2.
Brush the cabbage all over with the olive oil.
3.
Heat a grill pan over medium-high heat.
4.
Place the cabbage wedges in the hot pan and cook for 5–7 minutes on each side, turning until well charred and tender.
5.
Add salt and pepper to taste. Serve immediately.
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Storage information
Best eaten fresh after grilling. Store in the fridge for up to 3 days .
Tip
Keep the core attached when cutting the cabbage to help the wedges hold together while cooking. If they come apart slightly, simply turn the pieces with tongs and continue cooking.
Cost-saving tips
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