Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
1 tsp fish sauce (optional - leave out for a vegetarian or vegan dish)
2 garlic cloves, roughly chopped
1/4 cup cilantro leaves
1/2 tsp salt
1/2 tsp cayenne
1/4 tsp sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil
1. 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.
2. Cut cabbage into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with canola oil.
3. 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. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. Don't be afraid of the blackened edges; you want a lot of grill and char marks on the cabbage.
4. Take the cabbage off the grill and place on a serving plate. Pour the dressing over the top of the cabbage and serve immediately with wedges of lime.
Recipe & photo courtesy of The Kitchn