Warren Elwin wraps it up, for convenient, mess-free barbecue cooking...or cook them in the oven if the rain is persisting. Makes 4 parcels.
Ingredients
| 1 large | Kumara (Main) |
| 2 | Potatoes |
| 1 | Fennel bulb |
| 1 drizzle | Olive oil |
| 1 splash | Balsamic vinegar |
| 1 serving | Fresh thyme, or tarragon |
| 4 leaves | Cabbages, use large leaves |
| 1 pinch | Lemon zest |
| 1 | Bay leaf |
Directions
- Cut the kumara, potatoes and fennel bulb into even-sized chunks. Toss in a bowl with olive oil, balsamic vinegar, thyme or tarragon and some salt and pepper.
- Wilt cabbage leaves by pouring boiling water over them. Remove when soft, and pat dry with paper towel. Spread individual cabbage leaves on 4 sheets of foil lined with baking paper and arrange the vegetables on top. Top with a hint of lemon zest and a bay leaf, wrap tightly in the baking paper, then fold the foil into a parcel.
- Cook on a hot barbecue until vegetables are fork tender (30-40 minutes).