Way to make grilled cabbage with spicy dressing

20140902 grilled cabbage recipe 6 thumb 625xauto 410162 Way to make grilled cabbage with spicy dressing

Deeply fragrant with smoky charred edges, takes on a nutty, sweet flavor when grilled over blazing hot coals with a great texture that’s simultaneously tender and crisp. Its layered structure also makes it the ideal vessel for picking up both smoke flavor from the and whatever sauce you choose to serve it with. In this case, we’re going with a spicy Thai dressing that packs in chili, garlic, fish sauce, and a ton of herbs.

Why this recipe works:

  • Cutting the cabbage into wedges with the root intact helps it hold together on the grill.
  • Charring adds sweetness and nutty depth to the cabbage.
  • Very high heat allows you to char the cabbage while still retaining plenty of fresh crunch in the interior.

Note: Thai dried chili flakes can be found in Asian grocers. If unavailable, substitute with Chinese dried crushed chili or regular crushed red pepper flakes.

To cook cabbage indoors, toss raw wedges with 2 tablespoons olive oil to coat. Place on a foil-lined broiler pan and broil under high heat, turning occasionally, until well-charred on all sides, about 15 minutes.

Ingredients

  • 3 tablespoons fresh juice from 4 to 6 limes, divided
  • 3 tablespoons fish sauce
  • 3 tablespoons palm or light brown sugar
  • 3 medium cloves garlic, finely minced
  • 2 teaspoons dried Thai-style chili flakes, more or less to taste (see note above)
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves and fine stems
  • 1 medium head of green cabbage, cut into 6 wedges with the core left intact
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Combine 2 tablespoons 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 chili flakes. Stir until sugar is dissolved. Allow to cool in refrigerator, then stir in remaining lime juice and herbs. Set aside.

  2. 2

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the 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 the grilling grate.

  3. 3

    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.

  4. 4

    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.

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