Who’s calling cabbage humble? The once-maligned member of the cruciferous family is having a moment. In fact, it’s become a right royal since going on the grill.

Chef Nti Ramaboa has given it the starring role in this Greek-inspired dish made with indigenous ditlwadi (or substitute with lentils). When given direct heat, the cabbage gets a deliciously caramelised edge, to add texture, crunch, and punch to this perfect dish for easy entertaining.

Recipe compliments of Nederburg Wines.

Ingredients

Grilled cabbage steak

• 2 tbsp olive oil
• ½ head green cabbage, cut into 4 wedges
• 1 pinch garlic powder, to taste
• 1 pinch red cayenne pepper, to taste
• Salt and ground black pepper to taste
• 2 lemons, halved

Tirosalata (spicy feta) dip

• 250g Greek feta cheese, broken into chunks, plus more for garnish
• 1 red chili pepper or jalapeño, trimmed and roughly chopped (leave the seeds for extra spice)
• 2 small roasted red bell peppers
• 1 small garlic clove, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 4 to 5 kalamata olives, pitted and chopped, for garnish

Ditlwadi

• 1 cup ditlwadi (mung beans) (or brown lentils as substitute)
• 4 bay leaves
• ½ garlic head
• ½ lemon
• 1 tbsp olive oil
• 3 shallots, finely chopped
• ¼ cup chopped celery
• 1 apple, chopped
• 2 tbsp finely chopped dill leaves, for garnish

Dijon-honey dressing

• 2 tbsp Dijon mustard
• ½ cup olive oil
• ¼ cup apple cider vinegar
• 2 tbsp honey
• Salt and pepper to taste

Method

Grilled cabbage steak

1. Preheat the oven to 230°C. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt and pepper over each wedge.
2. Arrange wedges on a baking tray. Roast in the preheated oven for 15 minutes.
3. Flip cabbage wedges and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge to serve.

Tirosalata (spicy feta) dip

1. Add the feta, chili pepper, roasted peppers, garlic, and red wine vinegar to the bowl of a large food processor with the blade attachment.
2. Close the lid and blend until the ingredients break down a bit. With the speed on low, drizzle in the olive oil until the mixture is smooth.

Ditlwadi

1. Meanwhile, place ditlwadi (mung beans) (or brown lentils) in a small pot and add just enough water to cover. Add ½ garlic head, bay leaves and lemon half.
2. Bring beans (or lentils) to a simmer over medium to high heat and cook until tender, about 25 to 35 minutes. Strain the beans (or lentils), and discard garlic head, bay leaves and lemon.
3. Using the same pot, add oil and shallots and sauté for 5 minutes until translucent. Add chopped celery and sauté for another 3 minutes.
4. Return beans (or lentils) to pot and set over medium heat. Cook for another 2 minutes and set aside. Toss in chopped apples.

Dijon-honey dressing

1. Add the mustard, olive oil, apple cider vinegar, honey, salt and pepper to a container that has a lid. Place the lid on tightly, and give it a nice shake.
2. Drizzle some of the dressing onto the ditlwadi (mung beans) (or brown lentils).

To serve

1. Spread the tirosalata dip on a serving plate, and place the grilled cabbage steaks on top.
2. Toss the ditlwadi (mung beans) (or brown lentils) and add more dressing if desired.
3. Finish off with chopped dill and garnish with a few crumbs of feta cheese, and kalamata olives.