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If you’ve got yourself a freshly picked, vibrant purple cabbage that deserves to be the centrepiece of a dish, this is one way to do it justice — brushed with thyme-infused butter, grilled, and dressed to the nines with flavours of garlic and mustard seed.

You will need

Serves 2

  • 1/2 purple cabbage
  • 1 bunch thyme
  • 2 tablespoons extra virgin olive oil


  • 3 cloves garlic, microplaned (grated)
  • 1 lemon, juice only
  • 1 tablespoon seeded mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Country Slaw

  • 1 green apple, cut into matchsticks (squeeze with a little lemon juice to prevent them browning during your prep)
  • 2 stems broccoli leaves, thinly sliced
  • Mustard flowers, optional

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15 mins to prep

  1. Step 1

    Thread cross sections of cabbage onto a skewer, feed through until almost the entire skewer is filled with cabbage.

  2. Step 2

    Place skewers on a hot grill pan. Use a bunch of thyme to brush melted margarine onto the cabbage. Grill for a few minutes and turn periodically until all sides of the cabbage begin to char.

  3. Step 3

    Use a whisk to combine all of the ingredients for the dressing, taste and adjust the seasoning.

  4. Step 4

    Toss the ingredients for the slaw together.

  5. Step 5

    Place the slaw and grilled cabbage onto your serving plate. Spoon over dressing to serve.

Recipe: Simon Toohey

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