Red cabbage

Red cabbage is a robust vegetable that brings both colour and texture to any BBQ spread. Its natural sweetness intensifies when cooked over coals, developing rich caramelised edges that contrast beautifully with its slightly bitter core. When charred, red cabbage softens but retains a satisfying crunch, making it an excellent side or a component in slaws and salads. Its deep purple hue also adds visual appeal to the plate, especially when paired with vibrant vinegars or sharp dressings. When cooking red cabbage over fire, it is best to slice it into thick wedges or shred it for quicker cooking. The heat from the coals encourages a smoky flavour that complements the cabbage’s inherent earthiness. A light seasoning of salt, pepper, and a splash of apple cider vinegar or lemon juice after grilling can elevate the dish further. Red cabbage pairs particularly well with pork, game, and hearty root vegetables, lending a balance of sweetness and acidity. When selecting red cabbage, look for heads that are firm and heavy for their size with tightly packed leaves. Avoid any with bruising or wilting as this indicates age or poor storage. To store, keep the cabbage whole and unwashed in the crisper drawer of your fridge. It will keep fresh for up to two weeks. Once cut, wrap tightly in cling film or place in an airtight container to prevent drying out. Using fresh, seasonal red cabbage will always yield the best flavour and texture on the BBQ.