Nutty and sweet, tender umami.
1 bunch green onion, chopped fine
Fresh ground pepper
Cut cabbage into eight wedges and place on a double thickness of heavy-duty foil. Brush cut sides with olive oil. Sprinkle with onion, garlic salt and pepper. Drizzle with balsamic vinegar. Fold foil around cabbage and seal tightly. Grill, covered, over medium heat for 20 minutes or until tender. Open foil carefully to allow steam to escape.
Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse