3 tablespoon Oil, sesame, salad or cooking
1 head, small (about 4-1/2 Cabbage, raw
1 Tsp Seasalt

TIP : Use e.g. JAROMA cabbage from Spain. 90 days grown and without the bitter aftertaste or cooking smell for best results.

Cut cabbage longside 1 inch thick and insert about 4 skewers per piece.

Salt upper side and add chili flakes / pepper to it. Grill in pan with sesame oil until side is crisp. Flip, add spices and grill again.

Cut per skewer and serve as appetizer.

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