Roasting heads of savoy cabbage directly on the coals maximizes caramelization, and a long roast on indirect heat afterward softens the interior leaves, leaving you with cabbages that slice easily into wedges to be served with a buttery lemon sauce and a quail egg garnish.
- Add charcoal or firewood to half the grill so that you have space to roast the cabbage using indirect heat later. Light the grill and, once it is burning strongly, place the savoy cabbages straight onto the charcoal so that the outer layer burns. Turn several times using tongs. Pick up the savoy cabbages, place on the grill positioned on the charcoal-free side, close the lid, and roast, using indirect heat, for around 1 hour, until the cabbage feels soft when gently pressed. You can also measure the core temperature — it should be above 80ºC (175ºF) in the middle.
- Pour the oil for the lemon sauce into a stainless-steel saucepan and put on a medium heat. Add the garlic and shallots and fry until soft, but without taking on any color. Add the white wine and lemon juice and leave to simmer for around 10 minutes. Strain to remove the shallots, then return the saucepan containing the liquid to the heat and lower the temperature slightly. Add half the butter and whisk thoroughly until the sauce begins to thicken. Add the rest of the butter and continue whisking until you have a lovely, creamy sauce.
- Cut the tops off the quail eggs and carefully pour the contents into the palm of your hand. Allow the egg white to run off, and transfer the yolk to your dry hand before passing it back into the eggshell.
- Remove the outermost burnt cabbage leaves once the cabbages are cool enough to handle. Then cut them into portion-size pieces. Plate the cabbage pieces and place the eggshells containing the yolk on top. Garnish with the chile, oregano, and oxalis. Serve the sauce alongside or drizzle it over the cabbage.
Recipes excerpted with permission from The Green Barbecue Cookbook by Martin Nordin published by Hardie Grant Books, May 2022.