Method

• 1.
  Preheat a grill to medium.
• 2.
  For the dressing, in a medium bowl, whisk together the Vegemite, vinegar and egg yolk. Continue to whisk the mixture, slowly drizzling in the oil until the dressing is well combined. Whisk in 2-3 tbs of cold water.
• 3.
  For the cabbage, bring a large saucepan of salted water to a boil. Add the cabbage and cook for 30 seconds. Remove and pat dry.
• 4.
  Place the cabbage on the grill and cook for 10 minutes, turning occasionally, until the surface is charred on all sides. Wrap the cabbage in aluminium foil and cook, turning occasionally, for another 5-10 minutes.
• 5.
  Heat the oil in a frypan over high heat. Add the bacon or pancetta and cook for 5-10 minutes, until crisp. Transfer to a plate lined with paper towel.
• 6.
  In a small bowl, combine the goat’s cheese and yoghurt and mix until smooth.
• 7.
  Unwrap the foil around the cabbage and discard any black outer leaves. Place the cabbage in a serving dish, spoon the goat’s cheese mixture between the layers, then sprinkle with the bacon or pancetta. Drizzle the dressing over pancetta. Drizzle the dressing over the cabbage.
• 8.
  Serve at room temperature.