Savoy cabbage wedges charred on the grill until tender and smoky, finished with crispy bacon and red wine vinegar. Hearty, satisfying, and quick.
smokeandsoil.com/recipes/charred-savoy-cabbage-with-bacon
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Savoy cabbage stands up well to high heat and direct fire, making it an ideal candidate for the BBQ. When cooked over a hot grill or in a cast iron skillet, the outer leaves char and crisp, adding texture and a subtle smokiness, while the inner layers soften and develop a natural sweetness. By cutting through the root, the cabbage holds together, making it easier to handle and ensuring even cooking.
Adding lardons introduces a rich, savoury element that complements the cabbage’s earthiness. The rendered fat from the bacon helps carry the flavours and adds moisture, while a splash of vinegar cuts through the richness, balancing the dish with a touch of acidity. Olive oil rounds it out, helping to crisp the leaves and bring everything together.
This recipe relies on a careful balance of direct and indirect heat to achieve a clean smoke flavour without bitterness. Using a two-zone setup on the BBQ or a cast iron skillet over coals allows you to control the cooking process, charring the cabbage without burning it. It’s a straightforward but precise approach that showcases how everyday ingredients, treated with respect and cooked thoughtfully over fire, can deliver something genuinely satisfying and clean on the plate.
Ingredients
outer leaves removed, halved through the core
cut into 1cm lardons
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill and Cabbage
Set up the Weber Master-Touch for a two-zone fire, establishing a high heat zone (230°C–260°C) using the Weber briquettes. Ensure the cooking grate is clean and hot. Lightly brush the cut sides of the cabbage halves with olive oil and season generously with salt and pepper.
Render the Bacon
Place the cast-iron pan over the indirect heat zone. Add the bacon lardons and cook slowly, stirring occasionally, until the fat is fully rendered and the bacon is crisp. Remove the bacon pieces with a slotted spoon and set aside, reserving the rendered fat in the pan.
Achieve the Char
Place the cabbage halves, cut-side down, directly over the high heat zone. Close the lid and allow to char for 5–7 minutes. The goal is a deep, dark brown, almost black crust. Do not move the cabbage during this time.
Cook to Tender-Crisp
Using tongs, move the cabbage halves to the indirect heat zone, cut-side up. Close the lid and continue to cook for 15–20 minutes. The cabbage is ready when the outer leaves are wilted and the core is tender-crisp when pierced with a skewer.
Dress and Serve
Transfer the cooked cabbage to a serving platter. Drizzle the reserved bacon fat and red wine vinegar over the cut surfaces. Top with the reserved crisp bacon pieces. Serve immediately as a robust side dish.
Dress and Serve
Transfer the cooked cabbage to a serving platter. Drizzle the reserved bacon fat and red wine vinegar over the cut surfaces. Top with the reserved crisp bacon pieces. Serve immediately as a robust side dish.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
cookware
A cast iron skillet is an essential tool for anyone serious about cooking over fire or on any cooker. Its ability to retain and evenly distribute heat transforms ordinary cooking into something exceptional. At Smoke & Soil, where the focus is on clean, whole-food cooking and elevating everyday BBQ, the cast iron skillet fits perfectly. It allows you to achieve a superior sear and caramelisation that simply cannot be matched by other pans. Whether you are smashing burgers, caramelising seasonal vegetables, or finishing off a delicate sauce, the skillet is your go-to workhorse. Using a cast iron skillet encourages a mindful approach to cooking. It demands respect and care, which aligns with our ethos of thoughtful, no-nonsense BBQ. The pan’s natural seasoning builds up over time, creating a non-stick surface that improves with use. This means every meal cooked in it tastes better, and the pan becomes a trusted companion in your kitchen and BBQ setup. It also bridges the gap between indoor and outdoor cooking, turning any cooker into a versatile searing platform. Practically, the skillet is incredibly versatile but requires some attention to detail. Preheating on medium heat for a few minutes is enough to achieve the perfect cooking temperature without warping the pan. Avoid cooking acidic foods for long periods as they can strip the seasoning, but quick deglazes are fine and help build flavour. With proper care, a cast iron skillet will last a lifetime and become a cornerstone of your cooking arsenal.
Written by
L Field
