Ingredients
- 1 sweetheart cabbage
- 1tbs extra virgin rapeseed oil
- Salt and pepper to season
- For the dressing:
- 2tbs extra virgin rapeseed oil
- 2tsp rose harissa paste (we use Belazu brand)
- 2tsp date molasses/syrup
- 1tsp apple cider vinegar
- 1 clove of garlic, crushed
- ½tsp sea salt
1. Heat the barbecue or grill pan.
2. Wash the cabbage, dry, and cut lengthwise into four quarters. Drizzle with the oil and season with salt and pepper. Place the cabbage quarters on a hot barbecue or grill pan for six to eight minutes on each cut side until charred and the leaves and the cabbage core have softened. They’ll still be a little crunchy to eat.
3. While the cabbage is charring, mix the dressing ingredients together in a jar.
4. Once the cabbage is ready, place on a platter and pour the dressing over it. Best eaten with steak knives.
