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SET UP YOUR EGG
Set up your EGG for direct cooking, with the Stainless Steel Grid in place. Your target temperature is 200°C.
Start by blanching your cabbage. Pour 3 litres of water and 60g salt into a large pan. Place the cabbage in the water for just 2-3 minutes, covered by a lid. Remove with a spatula or a pair of tongs, place straight onto a wire rack, and leave to drain for 5 minutes. Season with a large pinch of sea salt.
MAKE THE GREMOLATA
In a blender, blend all the gremolata ingredients together to a coarse consistency. Taste for seasoning then set aside.
GRILL YOUR CABBAGE
Place the duck fat into a Cast Iron Skillet, heat for 3-5 minutes, then add the cabbage halves cut-side down and cook for 8 minutes. Once the flat side has caramelised evenly, turn over the cabbage. Add in the garlic and herbs, making sure they get coated in the duck fat. Spoon the flavoured fat over the cabbage and into the crevices. Cook with the lid down for another 8 minutes.
Remove and leave to rest for 10 minutes, then cut each half into two or three pieces. Place into a serving dish and pour over the gremolata.
