- 4 baby cabbages, halved
- 2 lemons, juiced
- 4 T olive oil
- 1 T fresh rosemary, finely chopped
- 2 T brown sugar
- sea salt and freshly ground black pepper, to taste
- 30 g fresh basil
1. Rub the cabbage with half the olive oil and place on a hot grill until softened and well charred but still green, about 10 minutes, turning a few times.
2. Whisk the lemon juice, olive oil, rosemary, brown sugar, salt and pepper together and pour over the cabbage. Toss through the basil and serve immediately.
Cook's note: This light, simple way with cabbage is both inexpensive and chic. The fresh rosemary takes it in a surprisingly bold, and delicious, new direction.
Photograph: Willow Tucker