Recipe

At Home: Toast and Chop Nuts

1. Preheat oven to 350F. Spread hazelnuts on rimmed baking sheet and toast in oven until deep brown and fragrant, 10 to 15 minutes. Rub away and discard any loose skins.
2. Let hazelnuts cool, then coarsely chop or crush, seal in small aluminum foil packet and freeze.

At Home: Prepare, Dress and Pack Cabbage Mix

1. In large bowl, combine cabbage, salt, vinegar, honey and raisins, and toss well.
2. Cut double layer of heavy-duty foil measuring 20″ long. Place orange rounds lengthwise down middle of foil, stopping 2″ shy of either end. Distribute cabbage mixture over top, then dot evenly with butter pieces.
3. Gather long edges of foil together, folding over each other two or three times to form tight seal. Seal both ends of packet in the same way. Pack into resealable bag or leakproof container and refrigerate.

At Camp: Roast Cabbage and Warm Nuts

1. Place grill over medium-hot coals with direct and indirect zones. Roast cabbage, shuttling packet between direct and indirect heat and turning as needed to maintain gentle sizzling sound. When cabbage feels very soft through foil, 25 to 40 minutes, cut open top of packet so you can see inside.
2. Finish over direct heat, using tongs to stir occasionally and monitoring mixture closely, until cabbage is glazed in buttery juices, has a few darker caramelized bits and oranges are deeply coloured, 5 to 10 minutes. During final few minutes of roasting, place packet of hazelnuts on grill to warm.
3. Transfer cabbage mixture to large bowl or platter. Top with feta and hazelnuts, season with salt and add a good squeeze of lemon juice (don’t be shy — it makes this dish!) before serving.

Keeps: 3 days, kept cold.