Gastronomixs

Grilled oxheart cabbage

For this recipe we use an Argentinian open-fire technique that is commonly used for halved leaved leaf vegetables with a closed, firm structure such as chicory, butterhead lettuce, baby gem lettuce, and radicchio.

Creation by Jeroen Hazebroek, Het Kookvuur Barbecue Catering, Rotterdam, the Netherlands

Grilled oxheart cabbage

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Ingredients

1

 

oxheart cabbage

30

ml

rapeseed oil

10

ml

white wine vinegar

3

g

salt

2

g

pepper

Preparation method

  • Cut the cabbage in half and remove enough of the outer leaves until you are left with half a head of cabbage that fits on the grill.
  • Rub the cut side of the cabbage with the oil and salt.
  • Place the cut side onto the grill over hot charcoal and grill to create a browned diamond pattern.
  • Turn over and grill the other side while rolling the cabbage until it’s cooked.
  • The core can still be raw but it should be warm.
  • Remove the hard core of the cabbage.
  • Dress the grilled cabbage with the vinegar, pepper, salt, and oil.
  • Allow to marinate for a few minutes for the vinegar to infuse the warm cabbage.

Serving suggestions

  • As a component in a dish with rice and grilled fish.
  • Sliced in a warm salad with other vegetables, or as a warm component in a cold salad.
  • As a basis for a stack in which multiple ingredients are stacked on top of one another.

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