Grilled hispi cabbage with nduja butter

The cook

1. 01

   Step 1SORT THE FIRE

   Set up your kettle BBQ for two-zone cooking, with lit charcoal on one side and no coals on the other. Aim for around 200°C with the lid shut. Clean the cooking grate and let it heat properly before the cabbage goes on.

2. 02

   Step 2CUT THE WEDGES

   Remove any battered outer leaves. Cut the cabbage lengthways into four wedges, keeping a piece of core attached to each. Brush all over with the 15 ml rapeseed oil, getting into the folds, then season lightly with salt.

3. 03

   Step 3MAKE THE CRUNCH

   Heat the 10 ml rapeseed oil in a small BBQ-safe frying pan over the direct side. Add the panko and stir for 2–3 minutes until golden, moving the pan away from the coals if it colours too quickly. Tip into a bowl so it stops cooking. Once cool, stir in the parsley and half the lemon zest.

4. 04

   Step 4CHAR THE CABBAGE

   Lay the wedges over direct heat on one cut face. Grill for 3–4 minutes, then turn onto the other cut face for another 3–4 minutes. You want dark patches and crisp edges, not a completely burnt surface. Move any fast-colouring wedges towards the cooler side.

5. 05

   Step 5GET THE MIDDLE TENDER

   Move the cabbage to the indirect side, rounded leaf-side down, and shut the lid. Cook for 10–15 minutes, turning once, until a small knife slides into the thickest part beside the core with very little resistance. Thick wedges may need a few extra minutes; tenderness matters more than the clock.

6. 06

   Step 6MELT THE NDUJA BUTTER

   While the cabbage finishes, put the butter and nduja into the frying pan on the indirect side. Mash and stir for 3–5 minutes until melted together and piping hot. Stir in the garlic for the final minute. Take off the heat, then stir in 15 ml lemon juice and the remaining zest. Keep it warm, not furiously bubbling.

7. 07

   Step 7BASTE AND REST

   Turn the tender wedges cut-side up on the indirect side. Spoon over half the nduja butter, nudging it between the leaves. Shut the lid for 2 minutes, then transfer to a warm platter and rest for 3 minutes. Spoon any buttery juices from the platter back over the cabbage.

8. 08

   Step 8FINISH LOUD

   Spoon over the remaining warm nduja butter and scatter generously with the parsley crumbs. Serve straight away with the lemon wedges for squeezing. Get those crumbs on at the last moment — crunch is the whole point.