Thai · Sides
Grilled Cabbage With Spicy Thai Dressing
Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals. Its structure also makes it the ideal vessel for this spicy Thai dressing.
Ingredients
Serves 6- 3tablespoons fresh juice from 4 to 6 limes, divided
- 3tablespoons fish sauce
- 3tablespoons palm or light brown sugar
- 3 mediumcloves garlic, finely minced
- 2teaspoons dried Thai-style chile flakes, more or less to taste (see notes)
- 2tablespoons chopped fresh mint leaves
- 2tablespoons chopped fresh cilantro leaves and tender stems
- 1 mediumhead green cabbage (about 2 1/2 pounds; 1200g), cut into 6 wedges, with core left intact
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Method
- 01
Combine 2 tablespoons (30ml) lime juice and all of fish sauce, sugar, and garlic in a small microwaveable bowl. Microwave on high heat until steaming-hot, about 20 seconds. Add chile flakes. Stir until sugar is dissolved. Allow to cool in refrigerator, then stir in remaining lime juice and herbs. Set aside. Serious Eats / Eric Kleinberg
- 02
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate. Serious Eats / Eric Kleinberg
- 03
Place cabbage wedges directly over hot side of grill. Cook, covered, until well charred on first side, about 2 minutes. Flip cabbage, cover, and cook until charred on second side, another 2 minutes. Flip wedges to third side, cover, and cook until well charred, another 2 minutes. Transfer cabbage to cooler side of grill, cover, and continue cooking until mostly tender but still crunchy in center, about 4 minutes longer. Serious Eats / Eric Kleinberg
- 04
Transfer cabbage to a large bowl and toss with olive oil, salt, and pepper. Transfer to a serving platter. Drizzle with sauce and serve immediately. Serious Eats / Eric Kleinberg