Issue1 TasteBound compressed - Flipbook - Page 69
Grilled cabbage
with Marmite
SERVES 4
Grilled cabbage is a favourite dish in
Australia, where it is often made with
the savoury, sticky yeast-based spread called
Vegemite (British version: Marmite). This rich
dish, studded with bacon and dressed with a
tangy vinaigrette, makes a delicious and
unique addition to any barbecue spread.
For the dressing
●
21/2tbsp Marmite
●
2tbsp red wine vinegar
●
3 egg yolks
●
240ml rapeseed oil
For the cabbage
●
1 green cabbage, quartered
●
1tbsp rapeseed oil
●
7 smoked bacon or pancetta rashers,
cut into 5mm cubes
●
200g goat’s cheese
●
1tbsp natural yoghurt
Preheat the grill to a medium heat. Start with
the dressing. In a medium bowl, whisk
together the Marmite, vinegar and egg yolks.
Continue to whisk the mixture, slowly drizzling
in the oil until the dressing is emulsified. Whisk
in 3-4tbsp cold water.
To prepare the cabbage, bring a large
saucepan of salted water to the boil. Add the
cabbage and cook for 30 seconds. Remove
the cabbage and pat dry.
Place the cabbage on the grill and cook
for 10 minutes, turning occasionally,
until the surface is charred on all sides.
Wrap the cabbage in foil and cook
for a further 5-10 minutes.
Heat the oil in a frying pan over a high heat.
Add the bacon and sauté for 5-10 minutes
until crisp. Transfer to a paper towel-lined plate.
In a small bowl, combine the goats' cheese
and yogurt and mix until smooth.
Unwrap the foil around the cabbage and
discard any black outer leaves. Place the
cabbage on a serving plate, spoon the goat’s
cheese mixture between the layers and
sprinkle with the bacon. Drizzle the dressing
over the cabbage. Serve at room temperature.
TA S T E B O U N D
67
