I love using pickle brine in dressings as it adds gently spiced acidity and some sweetness. Here, it finds a way into all the frilly, charred leaves of the cabbage, their bitter edges a pleasant contrast. Plump prawns make this feel special, and I’d definitely add some potatoes or buttered brown bread to bulk it out, if in the mood.
Charred Sweetheart Cabbage with Prawns and a Pickle Brine Dressing
1 sweetheart cabbage, quartered
350g raw, shell-on prawns (around 12 prawns)
Generous sprinkle of Urfa chilli
A wedge of lemon
Pickle Brine Dressing
2 tablespoons dill pickle juice from a jar (I used Mrs Elswood)
1 tablespoon strained pickling spices from the jar
½ shallot, very finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Light a barbecue for direct cooking.
Combine all the dressing ingredients in a clean lidded jar or bowl and shake or whisk to combine.
Rub the cabbage with a little neutral oil and season with salt. Grill over direct heat for 6-8 minutes on each side, or until nicely charred. You can take this quite far, as the inside leaves will stay soft and tender.
Coat the prawns in oil too, then grill for a minute on each side, or until fully pink and cooked through.
Separate the charred cabbage leaves, remove the root and arrange them on a plate. Add the prawns, dressing, Urfa chilli and a big squeeze of lemon juice. Serve.