Ingredients:

  • 1 medium head (900g) Green Cabbage
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1/4 cup (60ml) Balsamic Vinegar
  • 1 tbsp (15ml) Maple Syrup
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (3g) Smoked Paprika
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Cracked Black Pepper

Instructions:

  1. Prepare the cabbage. Place the cabbage on the cutting board. Cut the stem end off to create a flat base. Slice the cabbage vertically into 1 inch (2.5cm) thick rounds, ensuring you cut through the core to keep the leaves attached. Note: Don't slice too thin or they'll flop over.
  2. Mix the marinade. In a small bowl, whisk together the balsamic vinegar, maple syrup, minced garlic, paprika, salt, and pepper.
  3. Oil the steaks. Brush both sides of each cabbage steak generously with olive oil. Note: This creates a barrier so the balsamic doesn't burn too quickly.
  4. Apply the glaze. Brush the balsamic marinade over the oil on both sides of the cabbage.
  5. Heat the grill. Preheat your grill to medium high heat (400°F / 200°C).
  6. First sear. Place the steaks directly on the grates and grill for 5–7 minutes. Wait until you see deep, charred grill marks and the cabbage releases a nutty aroma.
  7. Flip and repeat. Flip the steaks carefully using a wide spatula. Grill for another 5–7 minutes until the internal layers feel tender when poked with a fork.
  8. The final touch. Remove from the grill and immediately drizzle with fresh lemon juice.
  9. Garnish. Sprinkle the chopped parsley and lemon zest over the top before serving.