Grilled Cabbage with Spicy Thai Dressing

Ingredients

• 3 tablespoons fresh juice from 4 to 6 limes, divided
• 3 tablespoons fish sauce
• 3 tablespoons palm or light brown sugar
• 3 medium cloves garlic, finely minced
• 2 teaspoons dried Thai-style chili flakes, more or less to taste
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro leaves and fine stems
• 1 medium head green cabbage, cut into 6 wedges, with core left intact
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

1. In a small microwave-safe bowl, mix 2 tablespoons (30ml) lime juice with the fish sauce, sugar, and garlic. Heat it in the microwave on high until very hot and steamy, about 20 seconds. Stir in the chili flakes, then keep stirring until the sugar has fully dissolved. Chill the mixture in the refrigerator until cool, then add the remaining lime juice and the herbs. Put the dressing aside.
2. Light 1 chimney full of charcoal. Once the coals are burning and coated in gray ash, empty them onto one side of the charcoal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. If you are using a gas grill instead, turn half the burners to the highest heat, cover, and preheat for 10 minutes. Scrape the grilling grate clean and oil it.
3. Arrange the cabbage wedges over the hot side of the grill. Cover and cook until the first side is deeply charred, about 2 minutes. Turn the cabbage, cover again, and grill until the second side is charred, another 2 minutes. Rotate the wedges onto the third side, cover, and cook until that side is well charred too, another 2 minutes. Move the cabbage to the cooler side of the grill, cover, and cook a bit longer, until it is mostly tender while the center still has some crunch, about 4 minutes longer.
4. Move the cabbage to a large bowl and toss it with the olive oil, salt, and pepper. Arrange it on a serving platter, spoon the sauce over the top, and serve right away.