Grilled cabbage with lime dressing
Cabbage on the grill? Yes! Ventura chef Rachel Main Holst says adding char to the vegetable enhances its naturally sweet flavor. Drizzle with a Thai dressing and suddenly cabbage becomes a showstopper.
Executive Chef Rachel Main HolstMain Course California
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Juice of 3 limes (about 1/4 cup)
2 tbsp. canola oil, plus extra for brushing on cabbage
2 tbsp. sesame oil
1 tsp. fish sauce
2 cloves garlic, roughly chopped
1/4 cup cilantro leaves, plus extra for garnish
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. brown sugar
1 head green cabbage
Lime wedges, for garnish
Heat a grill pan on the stove over medium-low flame (or heat a gas or charcoal grill outside).
Using a food processor, puree lime juice, 2 tbsp. canola oil, sesame oil, fish sauce, garlic, 1/4 cup cilantro, salt, cayenne and brown sugar until sauce is pale orange and garlic is pulverized. Set aside.
Remove loosest, toughest outer leaves from cabbage and cut cabbage into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush wedges with canola oil.
Place wedges on the grill and loosely cover with aluminum foil. Cook for 5 to 7 minutes or until the edges of each layer are blackened and 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 cabbage when it is beginning to wilt, but is still firm in the middle.
Remove cabbage to a plate, arranging wedges neatly. Pour dressing over the top and serve immediately, garnishing with wedges of lime and extra cilantro sprigs.