Char Grilled Cabbage Skewer with Curry Leaf Butter

The incredible regional Melbourne Food and Wine Festival in Thorpdale was a huge success, with dozens of local producers showing off their region serving some of the yummiest tucker going around! 

Chef Danielle Alvarez’s Charred Cabbage Skewer drizzled in curry leaf Gippsland Jersey butter received rave reviews across the weekend, and we had to find out the recipe once we tasted that zingy deliciousness. 

Never underestimate the potential of high quality simple ingredients cooked with care - this is such an easy mouth-watering recipe to replicate over the summer on the BBQ, and we think that the curry-leaf butter would go a long way on a range of vegetables. It’s vegetarian, keto-friendly and an absolute crowd pleaser - what a winner. We were lucky enough to get a preview of the recipe, but it will also be out in Danielle Alvarez’s new book - coming in late 2023.

Get the recipe below!

Ingredients:
Olive oil
Salt
1 x White cabbage

Sauce:
2 red chillies
150 gram Gippsland Jersey butter, softened
2-3 cloves of garlic
Juice of 1 lime
Small handful of toasted curry leaves (sauté in fry pan until edges start to brown, or spray and air fry them)

Salt to taste

Lime wedge and sea salt to serve

To prep, roughly cut the cabbage into 1 inch squares and drizzle with olive oil and salt to coat. Layer the cut pieces of cabbage onto skewers, and bbq them (flame or coals section) until the edges start to darken. Baste with olive oil as needed.

To make the butter sauce, char the red chillies over a stovetop or bbq. Peel and deseed them and put them in a blender with garlic, lime juice, softened butter and toasted curry leaves. Add salt to taste.

Drizzle the butter sauce, extra lime juice and sea salt over the warm charred cabbage skewers, and serve!