Seasonal Recipes

Roasted cabbage wedges with herby thai dressing

Grilling is best cooking method! It adds even more smokiness and char. Any way you do it, just make sure the edges get a little blackened, and the cabbage is warmed through.

serves 4 as a side dish

Juice of 1-2 limes (about 1/4 cup)
60ml extra virgin olive oil
1/2 teaspoon fish sauce (optional - leave out for a vegetarian or vegan dish)
2 garlic cloves, roughly chopped
1/4 cup cilantro leaves
Seasalt
1/2 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1/2 head green cabbage
Grapeseed or canola oil


Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 4 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.

Source : The Kitchn