1 white cabbage, cut into wedges
Olive oil
Sea salt
100g butter, melted
Chimichurri
100ml olive oil
4 cloves garlic, grated
60ml red wine vinegar
1 small bunch parsley, finely chopped
1 small bunch coriander, finely chopped
1 small red chilli
15g dried oregano
Healthy pinch sea salt and ground black pepper
Pound all the chimichurri ingredients vigorously in a mortar and pestle for the best results, but for ease, you can pulse it in a blender. Season to taste, then set aside.
Brush the cabbage with olive oil and sear on a very hot grill to char for 4 minutes, then repeat the same on the other side. Remove and season.
Mix 3 tbsp of chimichurri with the melted butter and pour over the cabbage. Serve
