Charred cabbage + Thai chili sauce

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Charred cabbage + Thai chili sauce

Serves 4 -6 | Prep Time: 15 minutes | Cook Time: 15 minutes

The humble cabbage is so awesome when cooked with high heat. The spicy, salty, slightly sweet sauce (called Jaew in Thailand) is the perfect foil to bring it to life. Serve with some grilled sausages  and steamed rice if you like.


For the chili sauce

  • 1/2 shallot, finely chopped
  • 3 tablespoons (45g) fresh juice from 4 to 6 limes, divided
  • 3 tablespoons (45g) fish sauce
  • 2 tablespoons (30g) palm or light brown sugar
  • 3 medium cloves garlic (15g), finely minced
  • 2 teaspoons dried red chili powder, more or less to taste (see Chef says)
  • 2 tablespoons (5g) chopped fresh mint leaves
  • 2 tablespoons (5g) chopped fresh cilantro leaves and tender stems
  • 1 head cabbage, cut into 6 wedges, with core left intact
  • 2 tablespoons extra virgin (30g) olive oil
  • To serve: sausages and steamed rice

Chef Tips

Use red chili flakes, Chinese red chili flakes or Korean. Any kind will work. If using sausages grill (or place on the baking tray) along side the cabbage.


Step 1 (for the chili sauce)

Combine the lime juice, fish sauce, and sugar. Whisk until the sugar is dissolved. Add in the garlic, shallots, chili flakes, mint and cilantro. Store in a glass jar or whatever container you have.

Step 2

Toss the raw wedges with 2 tablespoons (30ml) olive oil, salt and pepper 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. Drizzle with as much sauce as you’d like.