Grilled Cabbage With Spicy Thai Dressing Recipe (2024)

Why It 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 retaining plenty of fresh crunch in the interior.

It seems like every year, the internet has a new darling brassica. You all remember back in 2010, when it seemed like the entire world had just discovered Brussels sprouts for the first time, right? Or maybe the year after, when it was kale in everything from pizzas to smoothies? Of course, who can forget the year of charred broccoli.

Grilled Cabbage With Spicy Thai Dressing Recipe (1)

What gives? I'm guessing it's because everyone goes through a similar thought process to mine each year around the time fall vegetables begin to dominate the farmers' markets:Charred Brussels sprouts are so damn awesome, I wonder if there are other, similar vegetables that I can char to get the same effect?It turns out the answer is yes: Pretty muchanybrassica will get nice and sweet and nutty when exposed to extremely high heat, and the simplest of them all, the basic green cabbage, is no exception.

In 2014, I had aTwitter conversationwith local vegetarian pizza nerdKelly Bone, in which she very astutely pointed out that cabbage was becoming the new kale. And she was right. At least, I did everything in my power to make sure she was right. Then and now, I believe that all it takes to convince people of the merits of cabbage is to cajole them to go into their backyards, throw some cabbages on the grill, and feed them to friends. Word of their deliciousness will spread. I'm sure of it.

As with other brassicas, the only real key is extreme high heat. I build atwo-level firewith a full chimney of coal piled under half of the grill grate, leaving the other half empty.

The best way I've found to grill cabbage is to cut it into big fat wedges, leaving the core intact. This helps to keep all the leaves stuck together as it grills, and it gives you plenty of surface area for charring.

The goal here is to char the exterior (make sure to hit those wedges on all three surfaces!) while gently softening the interior, leaving a bit of raw crunch at the very center. To get there, I finish the cabbage off on the cooler side of the grill.

Once it's cooked, I toss the cabbage wedges with some olive oil, salt, and pepper. You'll find that they're pretty darn delicious even on their own. That smoky flavor penetrates deep into the layers, with a great contrast between the nutty sweetness of the charred exterior and the fresh crunch of the center.

It's a flavor and texture that lends itself to a wide variety of dressings or sauces, so I threw together several versions. My favorite by far: a Thai-inspired sauce similar tojaew, made with fish sauce, dried chiles, lime juice, garlic, sugar, and a ton of herbs. (For my other takes on grilled cabbage, find recipes listed in the Read More section below.)

In all honesty, it doesn't really matter which dressing or sauce you choose, because the grilled cabbage is so good that you're gonna get a chance to try the other ones very soon anyway. Your friends and family will demand it.

And if you don't have a grill, never fear—the recipe works almost as well under a broiler!

September 2014

Recipe Details

Grilled Cabbage With Spicy Thai Dressing Recipe

Prep15 mins

Cook15 mins

Active20 mins

Total30 mins

Serves4to 6 servings

Ingredients

  • 3 tablespoons (45ml) fresh juice from 4 to 6 limes, divided

  • 3 tablespoons (45ml)fish sauce

  • 3 tablespoons (45g) palm or light brown sugar

  • 3 medium cloves garlic (15g), finely minced

  • 2 teaspoons dried Thai-style chile flakes, more or less to taste (see notes)

  • 2 tablespoons (5g) choppedfresh mint leaves

  • 2 tablespoons(5g) chopped fresh cilantro leaves and tender stems

  • 1 medium head green cabbage (about 2 1/2 pounds; 1200g), cut into 6 wedges, with core left intact

  • 2 tablespoons (30ml) extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions

  1. Combine 2 tablespoons (30ml) 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 chile flakes. Stir until sugar is dissolved. Allow to cool in refrigerator, then stir in remaining lime juice and herbs. Set aside.

    Grilled Cabbage With Spicy Thai Dressing Recipe (2)

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

    Grilled Cabbage With Spicy Thai Dressing Recipe (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.

    Grilled Cabbage With Spicy Thai Dressing Recipe (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.

    Grilled Cabbage With Spicy Thai Dressing Recipe (5)

Special Equipment

Grill, chimney starter

Notes

Thai dried chile flakes can be found in Asian groceries. If unavailable, substitute with Chinese dried crushed chile or regular crushed red pepper flakes.

To cook the cabbage indoors instead, toss the raw wedges with 2 tablespoons (30ml) 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.

Read More

  • Grilled Cabbage With Blue Cheese Dressing
  • Grilled Cabbage With Yogurt and Mint
  • Grilled Cabbage Wedges With Ginger-Miso Dressing Recipe
  • 16 Cabbage Recipes That Celebrate This Underrated Vegetable
  • How to Get Started Grilling
  • Vegetable Sides
  • Thai
  • Gluten-free Sides
  • Grilled Vegetables
  • Cabbage
Grilled Cabbage With Spicy Thai Dressing Recipe (2024)

FAQs

What does hispi cabbage taste like? ›

Pointed, hispi, hearted or sweetheart cabbage as it is sometimes known is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste.

Why char cabbage? ›

Why It Works. Roasting at very high heat helps bring out the cabbage's sweet, nutty flavors. Cutting the cabbage into fat wedges creates maximum textural contrast between the lightly charred exterior and tender interior.

Is hispi cabbage the same as sweetheart cabbage? ›

Hispi cabbage is a sweeter, pointy-shaped, green cabbage also known as hearted or sweetheart cabbage. This quick and easy Hispi cabbage recipe from Adam Gray makes a delectable side dish. discover more: Cabbage Recipes.

What is hispi cabbage called in America? ›

Hispi cabbage has many labels, it's scientific name is Brassica Oleracea but it is most often found labelled descriptively with names such as conehead cabbage, pointed, hearted or sweetheart cabbage.

Why is hispi cabbage so popular? ›

Woodhouse adds that fermenting trends such as kimchi and sauerkraut have helped normalise cabbage to the masses. “Hispi is less daunting than, say, a huge white cabbage. You can use it all up in one meal and it cooks really quickly.” Online users are often surprised that cooked cabbage can have texture.

Why do Chinese love cabbage? ›

It's a treasured staple in parts of China

That's because it's a hearty vegetable that keeps for a long time: even when the outer leaves wither, the inner leaves are still good. It's also versatile and can be cooked in myriad ways, from stir-fry to dumpling filling to hotpot.

Why put cabbage in ice water? ›

Similar to blanching, plunging shredded cabbage in ice water plumps it up, which preserves its crunch and firm shape. When you add salt, however, you'll end up with the same result: a pool of water at the bottom of the bowl.

Why is cabbage kinda spicy? ›

By cutting, crushing or biting into these cruciferous heads, a series of enzymatic reactions is triggered that causes the glucosinolates to break down into allyl isothiocyanate, another volatile compound that gives these Brassicas their fresh vegetal, cabbage-like scent and slightly bitter, peppery bite.

What is the tastiest cabbage? ›

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

Why is it called hispi? ›

Cabbage Hispi is an heirloom variety that originated in the 19th century and is also referred to as pointed cabbage or sweetheart cabbage. It is known as "Hispi" after the British village where it was initially grown. The heads of hispi cabbages are pointy, and the leaves are pale green and crinkled.

Which cabbage is healthiest? ›

It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

Which cabbage is the tastiest? ›

Napa cabbage

It has a lovely delicate flavour and a refreshing peppery kick perfect for salads or stir-fries. Even the white part of the stem doesn't taste bitter or tough to chop up and enjoy raw in a salad. In Asian cuisine, napa cabbage is often cooked in soups, stir-fries, or stews.

What to substitute for hispi cabbage? ›

If you can't get a hispi cabbage–you can roast a white or red cabbage or use roast aubergine.

Is hispi cabbage good for you? ›

Hispi cabbage is not only delicious, but also incredibly good for you. It is a rich source of vitamins and minerals, including potassium and vitamin C, and has been linked to numerous health benefits, including improved digestion, stronger immune system, and reduced risk of chronic diseases.

How would you describe the taste of cabbage? ›

A fresh leaf of green cabbage offers a crisp, clean crunch when eaten raw. It boasts a mildly peppery kick, reminiscent of radishes, but gentler. There's also an earthy undertone to its flavor.

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