For many people the BBQ season doesn’t start until after Easter, but for me it’s BBQ season all year round. Speaking of season, it is now the season of cabbages, except for pointed cabbage, which is a summer cabbage. I love cabbage, in the stew, from the pan but especially from the BBQ. I’ll give you a recipe from my new BBQ book, BBQ The Next Level, coming out in April. If you think this is all a bit too much work, wait until My friend Ron puts it back on the menu in his Gastrobar, with slices of marrow that then completely melt into the cabbage, really great!
Green cabbage with chorizo
1 green cabbage
3 tbsp olive oil
1 tbsp Maldon salt
200 g baked chorizo
400 ml cream
200 ml chicken stock
1 lemon, juice, to taste
10 sprigs of coriander/flat parsley, finely chopped
1 tbsp liquid honey
1. Heat a BBQ with a valve to 200ºC and place the plate setter as a heat distributor.
2. Cut the cabbage in half and cut each half into 3 wedges.
3. Rub the wedges of cabbage with 3 tablespoons of olive oil, sprinkle with salt and place on the bbq.
4. Grill the chorizo until crispy and done and cut into pieces.
5. Crumble a quarter of the pieces of chorizo and, together with all the drippings from the cutting, cream and stock, bring to the boil in a saucepan and reduce by half. Season with lemon juice.
6. Remove the cabbage from the BBQ when the core is soft and let it cool for 5 minutes.
7. Pour the chorizo sauce over the cabbage pieces, sprinkle with pieces of chorizo, green herbs and finish with the honey.