This is a wonderful way to jazz up cabbage.

Butter

1 Cabbage

Cut your cabbage into 4 or 6 wedges (depending on size) through the core. You want a two inch wedge per person. Blanch in boiling, salted water, drain and pat dry with kitchen towel. You want the cabbage to be as dry as possible. Brush with butter and pop onto a grill pan. Grill on both sides till nicely charred, not burnt and warm through. Serve straight away as a side to your main course.