• Make sure the grill is smoking hot before placing the cabbages on it.
• We used a gas grill for this recipe, which is why we chose a hay-smoked rapeseed oil to add a bit of smoky flavor to the dish.
• Mix lemon juice, salt, pepper, and the oil in a small bowl.
• Cut the pointed cabbage into 4 pieces, first by halving it lengthwise and then again.
• Brush the two inner pieces with the oil/lemon mixture to help the cabbage char faster on the grill.
• Grill the cabbage on one of the inner sides for 4 minutes, then grill the other inner side for another 4 minutes.
• Turn down the grill and let it cook for an additional 5-7 minutes on the backside at a lower temperature.

Berry Sauce

• Use 200 ml of berry sauce. Strain it through a fine mesh sieve and add tarragon, salt, and pepper.
• Pour it into a siphon and charge it twice. Warm the mixture in a sous vide/water bath at about 55 degrees Celsius (131 degrees Fahrenheit) for 15 minutes.

Serving

• Sprinkle a little of the tarragon mixture over the cabbage and serve with a small piece of lemon and 2 tablespoons of berry sauce.