Weber Baby Cabbage with Grilled Parmesan Infused Polenta

Baby Cabbage with Grilled Parmesan infused Polenta - Kate Martens (p)

Rich-and-creamy grilled parmesan-infused polenta; hand-picked herb stuffed baby cabbages wrapped in foil and slow-roasted. It’s very old school but still wonderfully delicious.
— Jackie Cameron

Baby Cabbage with Grilled Parmesan infused Polenta

Serves 8

Baby Cabbage


  • 2 Baby Cabbages
  • 100gr Salted Butter
  • Fine ORYX Salt
  • Freshly Grind Black Pepper
  • Freshly picked Garden Herbs


  1. Make a cross cut on top of the cabbages, about half way through. Press the butter inside the cabbages, trying to get in between the layers. Season well and add as many herbs as possible.
  2. Wrap the cabbages individually in foil and place on the hot Weber for about 20 minutes, until cooked and soft.

Grilled Parmesan infused Polenta:


  • 2L Water, salted
  • 500gr Polenta
  • 100gr Parmesan Cheese, grated
  • 100gr Salted Butter
  • Fresh Thyme
  • Fine ORYX Salt 
  • Freshly Grind Black Pepper
  • Melted Butter


  1. Cook the polenta as per cooking instructions on the packet.
  2. Add the parmesan cheese and butter, combining well.
  3. Season with salt, pepper and thyme.
  4. Spread the polenta out onto a baking tray, about 2cm deep, and place into the fridge to firm up.
  5. When cold and firm, remove the polenta from the tray and cut into large-sized square shapes.
  6. Dip the polenta into the melted butter on both sides and place onto the hot Weber Grill, close the lid and allow the polenta to get the griddle marks on both sides.
  7. Place the polenta onto a tray, cover with foil and place back on the Weber for the polenta to heat up right through.