• Yield: Serves 4

I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered and wished I’d found sooner! To get an even charring of the cabbage, press the wedges firmly into the pan so that the surface makes complete contact with the heat.


  • 1 small green cabbage (800g/1 lb 12 oz), trimmed and quartered

  • 1/4 cup (60ml/2 fl oz) extra virgin olive oil

  • sea salt flakes, for sprinkling

  • labne, to serve

  • mixed salad greens, to serve

warm apple salad

  • 1/4 cup (60ml/2 fl oz) extra virgin olive oil

  • 12 sage leaves

  • 1/3 cup (35g/1 1/4 oz) walnuts, roughly chopped

  • 1/3 cup (80ml/2 3/4 fl oz) apple cider vinegar

  • 1 tablespoon honey

  • 2 Granny Smith (green) apples, thinly sliced into rounds

Week Light by Donna Hay


Place the cabbage on a tray, drizzle with the oil and sprinkle with salt. Heat a large non-stick frying pan over medium-high heat. Cook the cabbage on each cut side for 8–10 minutes or until well charred and tender. Set aside and keep warm.

To make the warm apple salad, wipe out the frying pan and return it to medium-high heat. Add the oil, sage and walnuts and cook, stirring, for 3–4 minutes or until lightly golden. Remove the pan from the heat, add the vinegar and honey and stir to combine. Add the apple and gently toss to coat.

Divide the cabbage and the apple salad between serving plates, spooning any extra dressing over the top. Serve with labne and salad greens. 

Reprinted from Week Light by Donna Hay. Recipe and styling credit to Donna Hay. Photography credit to Con Poulos. Published by HarperCollins Publishers.