Grilled Cabbage with Thai Inspired Sauce

Cabbage might not be the first thing you think of for the grill, but it should be. When it hits high heat, it transforms—charred edges, tender centers, and a depth of flavor that’s hard to get any other way.

This version leans into bold, bright flavors with a Thai-inspired sauce that brings heat, acidity, and freshness to balance the richness of the grilled cabbage. It’s simple, a little unexpected, and exactly the kind of dish that changes how you think about vegetables.

This is the kind of cooking we focus on in our hands-on cooking classes in Denver and Boulder—taking familiar ingredients and turning them into something worth talking about.

Serves: 4

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

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.