Grilled Cabbage with Chili Garlic Butter

On a recent vacation where cooking featured heavily, this was another cabbage dish that was a win--it wasn't much to look at but it was surprisingly good to eat. A little more sauce wouldn't go amiss, but it was very good as it was. 1 large, round white cabbage 2 tbsp olive oil flaky sea salt For the dressing 2 shallots, peeled and finely chopped 2 red chillies, halved, deseeded and thinly sliced 6 garlic cloves, peeled and minced 100 g (3 1⁄2 oz) butter 1 tsp flaky sea salt 1 small bunch of parseley, roughly chopped Cut the cabbage into four or six wedges, depending on how large it is, and brush the cut surfaces with olive oil. Set the wedges cut-side down on a very hot grill to char for 4 minutes, then flip and grill the other cut surface for 4 minutes. Finally set the wedges on their rounded sides for a final 4 minutes, just to soften the cabbage a little. Remove to a platter and sprinkle with a little flaky sea salt. While the cabbage is charring, combine the shallots, chilli and garlic with the butter and set in a small pan on the side of the grill over a low- moderate heat, enough to just melt the butter and lightly confit the vegetables. Stir occasionally, cooking for about 12–14 minutes or until the shallots are soft and look translucent. Remove from the heat, add the salt and chopped dill and mix well. Pour the butter dressing all over the warm cabbage and serve straight away for best results. To cook without a BBQ Use a lightly oiled, preheated griddle pan on your stove top and cook the cabbage wedges just as you would on the fire. Prepare the dressing on your stove too, in a small pan over a low heat.