Grilled Cabbage over Charcoal

Cooking method

1. Step 1:

   

   How do you grill cabbage over charcoal? Gather all the ingredients called for in the recipe. A young head of cabbage will give you a much more tender result than a more mature one. The final flavor of the cabbage wedges depends largely on your choice of spices.

2. Step 2:

   

   Remove the outer leaves from the cabbage — they're usually tough, and sometimes dried out or damaged. Rinse the head under cold running water and be sure to pat it dry with paper towels to remove any leftover moisture. Cut the cabbage into wedges, leaving the core in place so the wedges hold together.

3. Step 3:

   

   Make the marinade. The amounts here are just a guideline — you may need a little more or less oil depending on the size of the head. For dry spices, I used curry powder, garlic powder, dried Italian herbs, ground peppers, and a pinch of salt. Use whichever spices you like best. Squeeze in the juice of half a lemon and mix everything thoroughly until smooth.

4. Step 4:

   

   Using a silicone brush, generously coat the cabbage wedges with marinade on all sides. It's handy to save a little marinade — about 2 to 3 teaspoons — for later. Leave the cabbage to marinate while you light the grill.

5. Step 5:

   

   Wait until the fire has burned down to coals. Brush a clean grate with vegetable oil and set it over the grill. Lay the cabbage pieces on to cook. Grill for three to five minutes per side.

6. Step 6:

   

   Over medium heat, that's plenty of time. Cook it to your liking — if you prefer crisp cabbage, two or three minutes will do. If the coals are on the weaker side, leave the marinated wedges on a little longer.

7. Step 7:

   

   Carefully remove the cabbage from the grate. It's easiest to grip it by the core with tongs so the pieces stay intact. Brush the finished wedges with the reserved marinade.

8. Step 8:

   

   Done — serve and enjoy!