Pork And Cabbage Kebabs

This month we are celebrating all things green and also we are aware how crazy the internet has gone for cabbages, so I give you...

30 minutes prep

30 minutes cook

Serves 2

Hugh Woodward

Ingredients

1 large savoy cabbage

500 gpork mince

4 tbspthyme leaves

4 tbspchopped sage leaves

1 tbspfreshly ground black pepper

1 tbspflaked sea salt

Glaze:

2 tbsphoney

from one lemon lemon juice

3 tbspolive oil

to taste sea salt and freshly ground black pepper

The pork and cabbage kebab! It's a bit like that viral tortilla hack that was doing the rounds a few years ago, but carb free and absolutely stuffed with your favourite brassica. It's kind of like a roast dinner, but on the BBQ.

Method

Cut the leaves from the cabbage and cut the large ribs out.

Mix the meat with the herbs and seasonings.

Layer the leaves with a spoonful of the pork mixture in between, then trim the ends to make a rectangle and cut in half. Skewer these on a large flat skewer to make your kebab.

Heat your grill and cook the skewer over a medium heat, turning frequently.

Whisk the glaze together and brush it on the kebab while cooking. Serve with apple sauce and mashed potato.