Another simple yet delicious recipe to make as a side dish with any BBQ. Buttery, salty and slightly charred cabbage wedges. Sometimes it is the simple things that just taste unbelievable!
The controversial issue with this recipe is the use of Aromat because it contains a high level of sodium derived from its salt and monosodium glutamate (MSG) content. I am not about to get involved in this debate, my personal view is that its okay to use Aromat every now and then because it does bring a different level of yumminess to certain dishes. Like everything else, moderation is key!
My father taught me how to make cabbage wedges on the fire. He is well into his 70´s and from a generation that is rather set in their ways. I have fond memories of him showing me his little BBQ tricks and not even the use of Aromat is going to spoil those moments for me, each to their own I say!
If Aromat is something you do not wish to use, I have made a “cheat” mix in the Notes below. It is not the same, but it still tastes pretty damn good!
- 1 x green cabbage, outer leaves removed and quartered
- 100g x butter, divided into 4 equal portions
- Freshly ground white pepper
- 4 x large pieces of foil
- Place each cut cabbage wedge on foil.
- Add 25g butter on each cabbage. (you can increase the amount of butter depending on the size of your cabbage wedge)
- Sprinkle generously with Aromat and freshly ground white pepper.
- Wrap tightly in the foil and place on the side of your coals or on top of your grid (gas grill)
- Turn every now and then to get equal cooking and colouring.
- It is ready when it feels soft to the touch.
- Open the foil carefully and serve warm.
Tip : "Cheat" Aromat. Mix together 2 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp turmeric powder.