Start by possibly removing the outer leaves from the pointed cabbage. If the cabbage is organic, you can advantageously save the outer leaves and, for example, chop them very finely to use in a coleslaw - the dark green leaves give a very beautiful color to a dish that often looks somewhat "flat" in appearance ;-)

Then cut the pointed cabbage into quarters and rinse.

Brush the inside of the quartered cabbage with a bit of oil.

Place the cabbage on the grill over direct, high heat.

Remove the cabbage from the heat when grill marks appear. Depending on how crispy or less crispy you want the cabbage, it can subsequently be placed on indirect heat for a couple of minutes.

Rinse and halve the lemon. Place the lemon on the grill over direct, high heat as well.

Remove the lemon from the grill when grill marks appear.

Squeeze the juice from the grilled lemon over the grilled cabbage and season with salt - preferably flake salt!

Enjoy your meal!