Chef Matt Wilkinson's Grilled Wedge of Cabbage, Soy Sauce & Parmesan

Ingredients: 

• 1 wedge of white cabbage (make sure it is fresh with tightly packed leaves)
• 100ml Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil
• 1/4 cup of soy sauce
• 1/4 cup of rice vinegar
• Parmesan, to serve
• Handful mixed chopped herbs, like parsley, dill, tarragon & chives

Method: 

1. Preheat the oven to 195C.
2. Brush the cabbage with 50ml of the Garlic & Ginger Infused Extra Virgin Olive Oil then char until quite darkened on a BBQ, or grill in a pan on the stove.
3. Place in the oven and cook 35-45 minutes or until a skewer can be placed through it.
4. Once cooked place onto a serving plate and drizzle with the remaining Garlic & Ginger Infused Extra Virgin Olive Oil, soy and rice vinegar, let sit for 10 minutes.
5. To finish, use a grater to finely grate parmesan over, then sprinkle with the herbs.