Char-grilled Cabbage, Pink Eyes & Parsley with Mustard Dressing


  • 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

  1. Peel the shallots, leaving the root end intact.
  2. On a microplane or very fine grater, grate the shallots and garlic, you should have a fine paste.
  3. In a suitably sized jar, mix the vinegars, grated shallots and garlic, Dijon, salt, and sugar. Steep for 30 minutes.
  4. Add the oil and shake vigorously.
  5. Store in the fridge for up to 4 days.

To char-grill cabbage

  1. Cut the cabbage into quarters, through the stem. The stem will ensure each quarter of cabbage maintains some structural integrity.
  2. Drizzle with the olive oil and sprinkle with the sea salt.
  3. Put the potatoes, garlic, and herbs in a pot.
  4. 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
  5. 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!)
  6. 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.