Charred cabbage with nduja butter

This recipe features in the July/August edition of Hampshire Life magazine with wine matches from The knackered Mother’s Wine Club.

In recent years the great British barbecue has evolved from an all-out meat-fest into something much more refined. Burgers and sausages have been nudged aside in favour of fish and mediterranean vegetables. The humble cabbage may seem an unlikely candidate to share grill space with the more glamorous aubergine and pepper, but something magical happens to the flavour when it starts to char. Don’t be afraid to get it properly black in places – it really can take it.

Nduja butter is probably guilding the lilly, but I love the rich spiciness of this spreadable salami. Try it on top of a pizza too, or slip it under the skin of a chicken before roasting.

Charred cabbage with nduja butter

Serves 2-4 people

  • 1 large pointed or hispi cabbage
  • 1 tbsp olive or rapeseed oil
  • 100 g nduja butter (or a 50/50 mix of nduja and salted butter, beaten together)
  1. Prepare your barbecue and wait until the flames have died down and the coals are white. Alternatively, set the oven to 220°C (200 fan) / gas 7 and preheat a griddle pan on the hob.
  2. Cut the cabbage into four wedges and brush the cut sides with oil.
  3. Start them off on one of their cut sides and cook for 8 minutes, on barbecue or hob, until properly charred.
  4. Cook on the second cut side for 8 minutes, then turn the wedges onto their curved side and cook for 5 minutes.
  5. Transfer the cabbage to a plate and spread the nduja butter over the cut sides – it gets easier as the mixture softens in the heat.
  6. Return the cabbage wedges to the barbecue, nduja side up, then put on the lid and cook for 5 minutes or until sizzling on top and charred underneath. If you’re cooking inside, transfer the griddle pan to the oven and cook for 5 minutes instead.

Local producers:

The Hampshire Salami Co – nduja butter. Wolverton, 07990 556090

T & V Vegetable Gardens – pointed cabbages. Alton, 07523 644245

Leave a Reply

Your email address will not be published. Required fields are marked *