Califonia Bountiful
Side Dish

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 Holst
Main Course California, Ventura

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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.

Serves 8 

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