Buffalo BBQ cabbage

Cabbage is surprisingly hearty and works as a delicious veggie option. The fiery buffalo sauce is a real winner.

SERVES 4 PREP 5 MINS COOK 15 MINS

For the sauce:

✱ 100ml hot pepper sauce

✱ 50g salted butter, melted

✱ 1 garlic clove, crushed or grated

✱ Juice of ¼ -½ lemon

✱ ½tsp caster sugar

For the cabbage:

✱ 2 hispi, sweetheart or pointed cabbages

✱ 1tbsp sunflower or olive oil

For the yogurt:

✱ 50g blue cheese

✱ 75g natural yogurt

1 Heat the barbecue to 200C. Mix together the buffalo sauce ingredients in a small bowl and set aside.

2 Remove the outer leaves of the cabbage and discard. Cut into four wedges and brush with the oil. Season generously with sea salt.

3 Cook the cabbage for around 10 mins, turning halfway so that each cut side has contact with the grill until lightly charred and tender.

4 Turn the cabbages so that the cut sides are facing up and brush with a couple tbsp of the sauce. Close the barbecue lid and cook for 5 mins until tender. Use a sharp knife to test.

5 Crumble the blue cheese into the yogurt and use a fork to combine. Alternatively, if you prefer a smooth sauce whiz together briefly in a small food processor.

6 Transfer the cabbage to two plates and spoon over the remaining buffalo sauce. Drizzle over some blue cheese yogurt and serve immediately.

Per serving: 254 cals, 19g fat, 10g sat fat, 11g carbs