Ingredients
- 1 large head of green cabbage
- 3 medium carrots
- ¼ cup tamari soy sauce
- ¼ cup olive oil
- 2 tablespoons sesame seeds
- 2 teaspoons ginger powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preparation
Chop off the base of the cabbage and then cut it crossways into discs about 1 inch thick. I find that a
large serrated knife works best for this.
Julienne the carrots.
Place the chopped cabbage into a large bowl and add carrots, tamari, olive oil, ginger, salt, pepper,
and sesame seeds. Mix together until the cabbage is wellcoated.
Preheat the grill on mediumhigh.
Empty the cabbage into a large foil tin or onto several layers of aluminum foil and place onto the
grill.
Within the first 20 minutes, check the cabbage every 5 minutes to toss it and stir it up.
After 20 minutes on the grill, keep a closer eye on the cabbage, tossing it more often.
When it has turned from green to a yellowbrown
color with some crispy pieces, it's done!
Serve as a main dish to split between 2 people, or as a side to split between 46
people.
Alternatively, if you would like to bake the cabbage in the oven, you can line a baking sheet (or
multiple sheets) with aluminum foil and bake for 30 minutes or until most of the cabbage has
softened and browned.
Recipe and image courtesty The Fitchen. To find more information and recipes visit The Fitchen.
