What is good about grilled sweetheart cabbage
This recipe for Grilled Sweetheart Cabbage is incredibly quick to prepare and cook on a busy weeknight. The leaves become crisp on the outside while remaining juicy inside. It is a great way to enjoy seasonal greens with minimal effort. The smoky flavour from the grill adds a wonderful depth that boiling or steaming cannot match.
How to make grilled sweetheart cabbage
Prepare cabbage: Remove any damaged outer leaves from the sweetheart cabbage. Cut the cabbage into four equal wedges lengthways through the core. Keep the core intact so the leaves do not fall apart during cooking.
Season wedges: Lay the cabbage wedges on a flat surface or tray. Use a pastry brush to coat all sides of the leaves with olive oil. Sprinkle evenly with sea salt and black pepper to ensure good flavour.
Grill cabbage: Heat a grill pan or barbecue over a medium heat. Place the wedges cut side down onto the hot surface. Cook for about five minutes until dark grill marks appear and the edges are charred.
Finish and serve: Turn the wedges over to the other cut side and cook for another few minutes until tender. Transfer the Grilled Sweetheart Cabbage to a serving plate. Squeeze fresh lemon juice over the top and serve immediately while hot.
Tips to make grilled sweetheart cabbage even better
Make sure your grill is properly preheated before adding the cabbage to get the best char marks. Leaving the core attached is essential for keeping the Grilled Sweetheart Cabbage together while you turn it. If the cabbage is very large, you might need to cook it for a couple of extra minutes on each side. Do not be afraid of a little bit of blackening as this provides a lovely smoky taste. You can add a sprinkle of chilli flakes or some grated parmesan at the end for extra flavour.
Fresh lemon juice is better than bottled juice to give the vegetable a bright finish. Serve it immediately as the cabbage can become soft if it sits for too long.
Find more ideas here:
baked sweetheart cabbage,
carrot soup or
vegetarian stuffed aubergine.