Olive Magazine
A black plate topped with charred cabbage and drizzled with a rich egg yolk sauce

BBQ cabbage

Published: August 31, 2021 at 1:18 pm
  • Preparation and cooking time
    • Total time
    • + cooling
  • A little effort
  • Serves 4 as a side

Take BBQ hispi cabbage to the next level by drizzling over a super-savoury Marmite, egg yolk and bacon sauce for the ultimate smoky side dish


Serve this BBQ cabbage dish for a super side, then check out our charred hispi cabbage, BBQ courgettes, and BBQ aubergines. Also check out our homemade BBQ sauce for the ultimate dip.


  • 1 Hispi or spring pointed cabbage, quartered lengthways
  • 250ml rapeseed oil, plus extra for the cabbage (optional) and frying
  • 60g Marmite
  • 60g (about 3) egg yolks
  • 25g red wine vinegar
  • 200g smoked bacon
  • 200g ewe’s or goat’s cheese curd


  • STEP 1

    Light a BBQ or heat the oven to 200C/fan 180C/gas 6. Season a large pan of water with four good pinches of salt and bring to the boil, then drop in the cabbage and cook for
    30 seconds. Remove and pat dry using kitchen paper. Put the cabbage on the hot BBQ and cook, turning using tongs, until the outsides of the cabbage has blackened. Wrap in foil and continue to cook over the coals until cooked through. Alternatively, lightly oil the cabbage and cook in a non-stick frying pan over a high heat for 5 minutes until charred all over, then put on a baking tray, cover with foil and cook in the oven for 10 minutes until cooked through.

  • STEP 2

    Leave the cabbage to cool while you make the dressing. Whisk together the Marmite, egg yolks and vinegar, then slowly drizzle in the oil while whisking until the mixture is thick and creamy. Whisk in 3-4 tbsp of cold water until the dressing can be easily drizzled.

  • STEP 3

    Cut the bacon into ½cm cubes. Heat a splash of oil in a frying pan set over a high heat and fry the bacon for 5-10 minutes, stirring until crisp. Remove to a plate lined with kitchen paper and leave to drain.

  • STEP 4

    Whisk the curd until soft and smooth. Remove the cabbage from the foil and discard any black outer leaves. Carefully pipe or spoon the curd between the layers of the cabbage, sprinkling in the crisp bacon as you go. Drizzle over the dressing just before serving.

Check out more cabbage recipes

sliver platter of charred wedges of hispi cabbage, topped with dollops of creamy sauce and parmesan shavings, on a grey concrete background

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