Grilled Cabbage w Thai Inspired Sauce

Smoky, charred edges. A punchy sauce that makes you go back for more. This one's a weeknight side that earns a permanent spot in the rotation.

Serves: 4 Time: 25 minutes

FOR THE CABBAGE

1 medium green cabbage
2 tbsp olive oil
Kosher salt and black pepper

FOR THE THAI LIME SAUCE

3 tbsp fresh lime juice (about 2 limes)
2 tbsp fish sauce
1 tbsp honey or palm sugar
1 tbsp sesame oil
2 tsp sambal oelek or chili garlic sauce
1 clove garlic, finely grated
1 tsp fresh ginger, finely grated
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh mint leaves, roughly chopped

TO FINISH

Thinly sliced scallions
Crushed roasted peanuts
Lime wedges

Instructions:

1. Heat your grill (or grill pan) to high — you want it screaming hot.

2. Cut the cabbage into 1-inch thick rounds, keeping the core intact so the slices hold together. Brush both sides generously with olive oil and season with salt and pepper.

3. Grill for 4–5 minutes per side without moving them. You're looking for deep char marks and edges that are just starting to crisp. Don't rush it — the caramelization is everything here.

4. While the cabbage grills, whisk together all the sauce ingredients. Taste and adjust — more lime for brightness, more fish sauce for depth, more honey to balance.

5. Arrange the cabbage on a platter, spoon the sauce generously over the top, and finish with scallions and peanuts. Serve immediately with extra lime on the side.

NOTES

No grill? A cast iron pan on high heat works beautifully — just make sure it's properly preheated before the cabbage goes in.

Make it vegan: swap fish sauce for soy sauce or coconut aminos and use maple syrup in place of honey.

Leftovers are excellent roughly chopped and tossed with rice noodles.