Pho­tographs © Patri­cia Niv­en. Image cour­tesy of the pub­lish­er, cropped

Grilled cab­bage with chilli gar­lic butter

To serve 4 as a starter or 8 as a side

There is noth­ing like a mar­ket stall piled high with cab­bages in a huge vari­ety of shades from pure white to bright lime green or deep pur­plish red. Some may be larg­er than your head, their huge leaves used for stuff­ing; some may be small and crunchy and per­fect for sal­ad; some may be more fibrous, lend­ing them­selves to slow stew­ing. White cab­bage is pos­si­bly the most under­rat­ed of all, but we absolute­ly love it. This is hands down the best way to eat any cab­bage. You don’t even real­ly need the dress­ing if you don’t fan­cy it –just grill a cab­bage and eat it.

Pho­tographs © Patri­cia Niv­en. Image cour­tesy of the publisher

1 large, round white cabbage

2 tbsp olive oil flaky sea salt

For the dressing

2 banana shal­lots, peeled and fine­ly chopped

2 red chill­ies, halved, deseed­ed and thin­ly sliced

6 gar­lic cloves, peeled and minced

100 g / 312 oz butter

1 tsp flaky sea salt

1 small bunch of dill, fronds rough­ly chopped

Cut the cab­bage into four or six wedges, depend­ing on how large it is, and brush the cut sur­faces with olive oil. Set the wedges cut-side down on a very hot grill to char for 4 min­utes, then flip and grill the oth­er cut sur­face for 4 min­utes. Final­ly set the wedges on their round­ed sides for a final 4 min­utes, just to soft­en the cab­bage a lit­tle. Remove to a plat­ter and sprin­kle with a lit­tle flaky sea salt.

While the cab­bage is char­ring, com­bine the shal­lots, chilli and gar­lic with the but­ter and set in a small pan on the side of the grill over a low-mod­er­ate heat, enough to just melt the but­ter and light­ly con­fit the veg­eta­bles. Stir occa­sion­al­ly, cook­ing for about 12 – 14 min­utes or until the shal­lots are soft and look translu­cent. Remove from the heat, add the salt and chopped dill and mix well. Pour the but­ter dress­ing all over the warm cab­bage and serve straight away for best results.

To cook with­out a BBQ

Use a light­ly oiled, pre­heat­ed grid­dle pan on your stove top and cook the cab­bage wedges just as you would on the fire. Pre­pare the dress­ing on your stove too, in a small pan over a low heat.

© Hon­ey & Co: Chas­ing Smoke by Sar­it Pack­er and Ita­mar Srulovich, Pavil­ion, 2021. Pho­tographs © Patri­cia Niv­en. No image may be used, in print or elec­tron­i­cal­ly, with­out writ­ten con­sent from the pub­lish­er. Ser­i­al rights are avail­able: please con­tact Ron Longe at (917) 3125571 or rlonge@​rizzoliusa.​com.

Sar­it Pack­er & Ita­mar Srulovich are the hus­band-and-wife team behind Lon­don restau­rants Hon­ey & Co, Hon­ey & Smoke, and deli Hon­ey & Spice. Their debut book, Hon­ey & Co The Cook­book, was named Cook­book of the Year by the Sun­day Times, Fort­num & Mason Food & Drink Awards Cook­ery Book of the Year 2015, and the UK Guild of Food Writer’s Award Win­ner for Best First Book. Their most recent book Hon­ey & Co: At Home was a sil­ver 2019 Fore­word Indies winner.