Created by Chef Dale MacKay
Place all ingredients in a medium bowl and whisk together. Refrigerate until ready to use.
Preheat grill to medium heat. Coat cut side of cabbage with vegetable oil.
Place on grill cut side down and allow to char for at least 20 minutes. The cabbage will look burnt and blackened from the char grilling – this is a good thing!
Gently flip and grill for another 20 minutes. Remove from heat.
Double up two sheets of tin foil and place cabbage in centre, cut side up.
Top with butter and salt.
Tightly seal the edges of tinfoil to create a sealed packet.
Place on top rack of grill for 30 minutes or until tender.
Let cool in foil for 15 minutes before cutting. Cut into wedges or two-inch chunks.
Drizzle with dill cream.