Grilled cabbage with Caesar dressing

½ medium cabbag 3 tbsp olive oil Salt Pepper 200 ml water

For the Caesar dressing:

1 egg yolk (organic) 1 garlic clove 2 tbsp lemon juice 1 tbsp Worcestershire sauce 1 tbsp mustard 4 anchovy fillets (in oil) ½ cup olive oil 75 g grated Parmesan Salt Pepper

For serving:

1 tbsp chopped parsley