Serves 2

½ small green cabbage, cut in half or into wedges (I used a small cabbage from my garden and cut in half)

sea salt and freshly ground white pepper

50g butter

a good handful of flat leaf parsley leaves, roughly chopped

finely grated lemon zest and lemon wedges

Heat a barbecue grill or char grill over medium-high heat.

Place on the cabbage, cut-side-down, and grill avoiding the temptation to turn it, until maximum brown and charred, 10-15 minutes. Turn over and grill for a little longer, if needed. Season with salt and pepper.

Check the cabbage is cooked by testing with the point of a sharp knife. It’s good to retain some bite to the cabbage. Place the cabbage halves on a plate.

Just before the cabbage is perfectly grilled, melt the butter in a pot over medium-low heat then continue to cook until brown and the butter smells nutty. Remove from the heat and carefully add the chopped parsley and lemon juice. Swirl the pot then pour over the plated cabbage.  Serve with lemon wedges for squeezing.