Spring cabbage charred over direct heat, paired with smoky bacon and a sharp mustard vinaigrette. A quick seasonal side that earns its place on any plate.
smokeandsoil.com/recipes/charred-spring-cabbage-with-bacon
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
Hispi cabbage responds well to high heat and direct fire. The outer leaves char and crisp while the inner layers soften and sweeten, creating a pleasing contrast of texture and flavour. Cutting the cabbage through the root keeps the leaves intact, making it easier to handle on the grill and ensuring even cooking throughout.
Adding bacon to the mix brings a smoky, savoury depth that complements the natural sweetness of the cabbage. The fat from the bacon helps to caramelise the edges and adds richness without overpowering the fresh, clean flavours. A simple dressing of olive oil, vinegar and Dijon mustard ties everything together with a subtle acidity and peppery bite.
Cooking over direct heat on the BBQ is key here. It’s about managing the fire to achieve clean smoke rather than heavy, acrid smoke, which can overwhelm the delicate ingredients. This recipe reflects the Smoke & Soil ethos: straightforward, seasonal cooking that uses the BBQ as a tool to enhance natural flavours, not mask them. It’s a dish that fits easily into everyday life, showcasing how fire and simple, quality ingredients can transform something humble into something worth returning to.
Ingredients
diced
plus 4 tbsp for dressing
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 for High Heat
Ignite a full chimney of Weber briquettes. Once fully ashed over (approx. 15-20 minutes), distribute them evenly across the charcoal grate for a high-heat, direct cooking zone. Place the cooking grate on and allow it to preheat for 5 minutes. The target grate temperature should be in excess of 230°C.
Prep the Cabbage and Bacon
Remove any loose or damaged outer leaves from the cabbage. Slice the cabbage lengthways into four thick wedges, ensuring the core remains intact to hold the leaves together during cooking. Brush all cut sides lightly with 2 tbsp of olive oil and season with salt and pepper. While the grill preheats, render the bacon. In a small pan, cook the diced bacon or pancetta over a medium heat until crisp. Remove the bacon pieces with a slotted spoon and set aside.
Construct the Dressing
Pour the rendered bacon fat from the pan into a small bowl. Whisk in the remaining 4 tbsp of olive oil, red wine vinegar, and Dijon mustard. Season the dressing with a small pinch of salt and pepper. The dressing should be sharp and emulsified.
Char the Cabbage
Place the cabbage wedges directly over the high-heat charcoal zone. Cook for 3-4 minutes per side. The goal is to achieve significant, deep charring on the cut surfaces, which indicates the necessary caramelisation. Use the tongs to turn the wedges, ensuring all cut sides are exposed to the direct heat. The core should remain firm, and the outer leaves should be wilted but not burnt.
Serve and Dress
Remove the charred cabbage from the grill and place it immediately into the large mixing bowl. Drizzle generously with the warm bacon fat dressing and toss gently to coat. Transfer the wedges to a serving platter and scatter the reserved crisp bacon pieces over the top. Serve immediately.
Serve and Dress
Remove the charred cabbage from the grill and place it immediately into the large mixing bowl. Drizzle generously with the warm bacon fat dressing and toss gently to coat. Transfer the wedges to a serving platter and scatter the reserved crisp bacon pieces over the top. Serve immediately.
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
accessory
Heatproof gloves are an essential piece of kit for anyone serious about fire-cooking and BBQ. They protect your hands from the intense heat of live flames, hot grates, and cookware, allowing you to work confidently and safely around the fire. At Smoke & Soil, we believe in cooking with integrity and respect for the process, which means using the right tools to handle heat without cutting corners. Cheap gloves might seem like a bargain, but they often fail when you need them most, putting you at risk of burns or accidents. Investing in quality heatproof gloves is a no-brainer for everyday BBQ enthusiasts who want to cook clean, whole-food meals over fire with peace of mind. These gloves fit perfectly with our ethos of everyday BBQ and homegrown ingredients because they enable you to engage directly with your cooking. Unlike bulky oven mitts, heatproof gloves offer dexterity and grip, making it easier to manoeuvre cookware, adjust grates, and manage live fire safely. This hands-on approach is crucial when working with seasonal produce and whole foods, where precise handling can make all the difference. Remember, these gloves are designed to resist heat for limited contact only; they are not fireproof. Use them wisely and avoid prolonged exposure to open flames. Practical advice for using heatproof gloves includes keeping them dry at all times, as wet gloves conduct heat rapidly and reduce protection. Look for gloves with textured silicone palms or similar materials to ensure a secure grip on greasy or slippery surfaces. Always inspect your gloves regularly and replace them if the insulation starts to degrade or if you notice any damage. Proper use and maintenance extend their lifespan and keep you safe. In short, heatproof gloves are a small investment that pays off in safety, control, and confidence at the BBQ.
Written by
L Field
