Serving size846gCalories from fat75kcalFiber18gProtein12gSugar32g
olive or canola oil, to coat
salt (about 1tsp)
Quarter the cabbage, leaving enough core so that the leaves hold together
Coat cabbage liberally in oil. Lube it up, don't be shy. Toss with salt.
Place cabbage on a nice hot grill, allowing leaves to char well. Flip every 3-5 minutes, until all sides have a good amount of blackening.
Serve with our Red Pepper and Sunflower Seed Cream, or another sauce of choice (ideally something rich like a cream-based dressing or sweet and smokey like BBQ).
ALT: If cooking in oven, bake for about 40 or so minutes, at 400°F (200°C), until there is a bit of blackness on the edges. The texture will be slightly different (though still delicious) using this method.