Braised Cabbage with Spicy Lime Dressing
  • Cooking Time: 10 min
  • Servings: 8 as a side dish
  • Preparation Time: 5
  • 1/4 cup freshly squeezed lime juice (from about 3 limes)
  • 1/4 cup extra-virgin olive oil
  • 1-2 garlic scapes, chopped (OR 2 cloves garlic, peeled and coarsely chopped)
  • 1/4 cup fresh cilantro leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed pepper flakes (OR 1/2 tsp cayenne)
  • 1/4 teaspoon granulated sugar
  • 1 head green cabbage
  • Sunflower oil
  • Lime wedges, for serving
  1. Heat your BBQ or your stove-top grill to high heat. While it heats up, whiz the limes, olive oil, garlic, cilantro, salt, crushed pepper flakes, and sugar in a small chopper or blender until the sauce is pale and the garlic is pulverized; set aside.
  2. Cut the cabbage into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with sunflower oil (or carefully use tongs to rub an oiled paper towel over the stove-top grill).
  3. Place the wedges on the grill. If using a BBQ (cover) but if not, simply grill until the edges of each layer are blackened and the cabbage is beginning to soften, 4 to 5 minutes per side for new cabbage (or 5-7 minutes for older cabbage). The cabbage is ready when it is beginning to wilt, but is still firm/crispy in the middle. 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.
  4. Transfer the cabbage wedges to a serving platter. Pour the dressing over the wedges and serve immediately, with wedges of lime to garnish.
FEATURING: Cabbage, cilantro and garlic.  A Thai-inspired simple recipe that takes 10 minutes and that you can do on the BBQ or on a stove-top grill! Leftovers can be refrigerated in an airtight container for up to 5 days.