- 1 Sugarloaf cabbage
- Drizzle of olive oil, sprinkle of sea salt
- 4 to 5 mid-sized pink-eye potatoes
- 2 cloves of garlic, sprig of rosemary (or thyme, or a bay leaf, or all three!)
- ½ bunch of Italian (flat leaf) parsley (or ½ cup of picked leaves)
For Shallot Dressing:
- 2 golden shallots (French shallots)
- 2 cloves of garlic
- 60mls (1/4 cup) cider vinegar
- 60mls (1/4 cup) sherry vinegar
- 1 tbsp Dijon mustard
- ½ tsp salt
- 1 tsp sugar
- 400 mls olive oil
To make dressing
- Peel the shallots, leaving the root end intact.
- On a microplane or very fine grater, grate the shallots and garlic, you should have a fine paste.
- In a suitably sized jar, mix the vinegars, grated shallots and garlic, Dijon, salt, and sugar. Steep for 30 minutes.
- Add the oil and shake vigorously.
- Store in the fridge for up to 4 days.
To char-grill cabbage
- Cut the cabbage into quarters, through the stem. The stem will ensure each quarter of cabbage maintains some structural integrity.
- Drizzle with the olive oil and sprinkle with the sea salt.
- Put the potatoes, garlic, and herbs in a pot.
- Cover with cold water, season and bring to the boil. Once boiling turn down to simmer until tender and cooked. Once cooked set aside to keep warm
- Finely chop the parsley. Then, in a bowl, mix with the seeded mustard and shallot dressing and set aside (not too early though, or the parsley will go brown!)
- On a chargrill plate (or better yet, a BBQ) sear the cabbage quarters for 3 to 4 minutes on each face, until charred and al dente. Don’t be afraid of blackening them up reasonably heavily.