Barbecued Cabbage

My barbecued cabbage is an ideal dish when you are having a cook-out because it's such a simple and trouble free recipe. It's really a casserole of sorts and you need a kettle barbecue to cook it, or at least one with a hood.

If your barbecue doesn't have a hood, you can improvise one by using the lid from a wok or even a large upturned cooking pot. At my place we used an enamelled baby's bath on one occasion.

A tight-headed cabbage is best and one that has been cored and shredded. Put this in one of those large bbq drip trays and add the following:

• 2 crushed cloves of garlic
• 1 finely chopped onion
• 1 tbs olive oil
• 1 cup of good chicken stock or half stock half white wine
• pinch turmeric
• sea salt and black pepper to taste

Mix this thoroughly, then cover with kitchen foil and cook in the barbecue with the lid closed for about 40 minutes. Just place it alongside the roast.

This dish works best in a kettle because you can cook it using the indirect method. It's a good idea to give it a quick stir after about 20 minutes.

You can use a similar method for red cabbage, adding red wine rather than white as well as a couple of sliced apples and some cinnamon. Cooking times will be much longer. At least an hour and probably closer to 90 minutes.

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