• 1 small head Napa, Savoy, or regular cabbage

For the Marinade

• ½ cup (120ml) vegetable oil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• ½ teaspoon balsamic vinegar
• ¼ teaspoon kosher salt
• Freshly cracked black pepper, to taste

Directions

1. Trim the tough end off the cabbage. Slice the cabbage into wedges about 2 inches (5cm) thick. (If the cabbage leaves are not tight, they will separate when cooking. To keep the leaves tight, stick toothpicks along the sides of the wedges to help them hold their shape. But remember to remove the toothpicks before eating!)
2. Make the marinade: In a large bowl, combine the marinade ingredients. Whisk together well.
3. Dip the cabbage wedges into the marinade to thoroughly coat the cabbage.
4. Wrap the wedges individually in aluminum foil. Place the wedges on a heated grill. Cook in the sealed foil for 10 minutes, or until the center of the wedges are tender.
5. Remove the wedges from the foil. Finish cooking both sides of the wedges by heating them directly on the grill. This will enhance flavor and add a nice char to the cabbage.