Roasted cabbage

Ingredients

• 1 mediumcabbage
• 120 ml (½ cup)vegetable oil
• 1 teaspoonsoy sauce
• 1 teaspoonbalsamic vinegar
• a pinchsalt
• to tasteblack pepper

Instructions

1. 1

   Cut the cabbage

   Wash and dry the cabbage. Remove the stem, halve the cabbage, then cut each half into three wedges.

2. 2

   Mix the dressing

   In a bowl, combine the oil, soy sauce, balsamic vinegar, salt and pepper.

3. 3

   Coat the wedges

   Turn the cabbage wedges in the dressing until they are covered.

4. 4

   Grill in foil

   Wrap each piece in foil and grill for 10 minutes, or until the centre is tender.

5. 5

   Add grill marks

   Unwrap the cabbage and grill it for 3 minutes on each side, until marked.

What is grilled cabbage?

Grilled cabbage is a simple side dish made by cooking wedges over direct heat until tender and lightly charred. This version has an international-style mix of vegetable oil, soy sauce and balsamic vinegar; it is not tied here to a particular regional tradition.

The method uses foil first to soften the thick pieces, then exposes them to the grill for colour. That two-stage approach helps the centres cook before the outside gets too dark.

Nutrition and macros by portion

The nutrition label shows one serving as written: 198 calories, 3g protein, 9g carbs, 18g fat.

The cabbage provides most of the carbohydrates and fibre, while the vegetable oil supplies most of the calories and fat. Soy sauce adds some protein but little overall; pair a wedge with a substantial source of protein, such as tofu or beans, to balance the plate.

Cutting the cabbage

Even wedges: cut the cabbage into six pieces of similar size so they cook at roughly the same rate. Keep enough of the core attached to help each wedge hold together.

The dressing

Oil and seasoning: the oil coats the leaves and carries the soy sauce, vinegar, salt and pepper over the cabbage. Turn each wedge through the mixture so it is covered before wrapping.

Foil and tenderness

Wrapped cooking: the foil protects the cabbage while it cooks on the grill for 10 minutes. Check the centre for tenderness; the recipe gives that cue rather than relying on time alone.

Finishing over the grill

Unwrapped wedges: once tender, grill each side for 3 minutes to develop marks. Watch the cabbage as it colours, since the wedges are already cooked through at this stage.

Serving ideas

Serve the wedges warm alongside grilled meat, fish, tofu or beans, or add them to a plate of other grilled vegetables. A grain such as rice or barley can make the meal more filling.

Recipe notes & tips

• Dry the cabbage after washing so the dressing clings to its leaves.
• Keep the wedges similar in size to help them soften evenly.
• Turn each piece through the dressing before wrapping it.
• Check the centre for tenderness after 10 minutes, as cabbage size and grill heat can vary.
• Grill the unwrapped wedges for 3 minutes per side to get marks on both sides.

Variations

• Add garlic: mix minced garlic into the dressing before coating the cabbage.
• Use sesame oil: replace some of the vegetable oil for a nuttier flavour.
• Add chilli: stir chilli flakes into the dressing for heat.
• Finish with herbs: scatter chopped parsley or coriander over the grilled wedges.
• Add lemon: squeeze lemon over the cabbage just before serving.

Common mistakes to avoid

• Uneven wedges: cut them to a similar size so they soften at the same pace.
• Loose core: leave some core attached to keep the wedges intact on the grill.
• Patchy coating: turn each piece thoroughly in the dressing before wrapping.
• Skipping the tenderness check: test the centre before unwrapping and grilling for marks.
• Overcooking the finish: check the wedges as they grill uncovered so the marks do not become burnt.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a grill or in a hot oven until warmed through; the cabbage may be softer after storing.

Frequently asked questions