GRILLED CABBAGE WITH HONEY LIME BUTTER

Apparently 2026 is the year of the cabbage which is good because I love cabbage.

If I see it on a menu, you bet I will be ordering it. There was a charred hispi cabbage with labneh, chilli and dukkah that I still dream about from Raw Duck’s time on the edge of London Fields. Wild By Tart do one with Kashmiri chilli and green peppercorn that I order every time. And recently I had a cabbage dish at Chelsea Grill that had been grilled over fire then doused in chicken broth. It was buttery, smokey and delicious.

Achieving that blackened char at home is possible but usually requires a BBQ… meaning sunshine (a rarity in England). Or two modes of cooking, usually a char in the pan and then a stint in the oven to cook it through. If the sun is shining and the BBQ is lit I will certainly be cooking over fire but most of the time I cook my cabbage like this. On one tray in the oven.

I also chop the cabbage once charred which I know may initially seem a shame but trust me here. It means that all of the cabbage gets a good lick of seasoning when tossed and it also means that everyone gets some of the really good charred bits, which any fellow cabbage lovers will know - are the best bits.

You don’t have to make the butter, a splash of olive or sesame oil and a good pinch of salt will do, but the butter takes no time at all and really is worth it.

This is a recipe from my new book, Cooking Made Simple which is currently 25% off on Amazon too.

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I wrote Cooking Made Simple to make cooking feel easier and calmer, whilst still being incredibly delicious. I am SO proud of it and am confident it will be a useful addition to your kitchen.

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