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.
|1 large||Kumara (Main)|
|1 drizzle||Olive oil|
|1 splash||Balsamic vinegar|
|1 serving||Fresh thyme, or tarragon|
|4 leaves||Cabbages, use large leaves|
|1 pinch||Lemon zest|
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- 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).