Chop off the base of the cabbage and then cut it crossways into discs about 1 inch thick. I find that a large serrated knife works best for this.

Julienne the carrots.

Place the chopped cabbage into a large bowl and add carrots, tamari, olive oil, ginger, salt, pepper, and sesame seeds. Mix together until the cabbage is well-coated.

Preheat the grill on medium-high.

Empty the cabbage into a large foil tin or onto several layers of aluminum foil and place onto the grill.

Within the first 20 minutes, check the cabbage every 5 minutes to toss it and stir it up.

After 20 minutes on the grill, keep a closer eye on the cabbage, tossing it more often.

When it has turned from green to a yellow-brown color with some crispy pieces, it's done!

Serve as a main dish to split between 2 people, or as a side to split between 4-6 people.

Alternatively, if you would like to bake the cabbage in the oven, you can line a baking sheet (or multiple sheets) with aluminum foil and bake for 30 minutes or until most of the cabbage has softened and browned.