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Grilled Cabbage with Peanut Sauce
Grilled Cabbage with Peanut Sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Enhance grilled cabbage wedges with a flavorful peanut satay sauce featuring Indonesian sweet soy sauce for a delicious summer dish.
Ingredients:
  • For the cabbage
  • 1 (about 3 pounds) green or purple cabbage
  • Extra virgin olive oil
  • Kosher salt
  • 4 scallions, white and green parts separated and cut into 5-inch piece
  • Handful cilantro leaves
  • 1/4 cup roasted peanuts
  • 2 teaspoon toasted white sesame seeds
  • 1 lime, cut into 4 segments
  • For the peanut satay sauce
  • 1/2 red chili, deseeded and sliced
  • 2 cloves garlic, sliced
  • 1 large shallots, peeled and sliced
  • 1/2 cup roasted peanuts
  • 1 1/2 teaspoons neutral oil such as peanut or grapeseed
  • 1 1/2 tablespoons kecap manis
  • 1 1/2 tablespoon palm or brown sugar
  • 1 teaspoon sea salt
  • 1/2 cup water
  • To garnish
  • Cilantro
  • Sesame seeds
  • Chopped peanuts
  • Squeeze of lime
Instructions:
  • Prepare the cabbage: Remove any loose or discolored leaves and trim the long stalk slightly. Cut the cabbage in half through the stem and then into 8 wedges. Place on a plate, drizzle with olive oil, sprinkle with salt, and rub to coat both sides.
  • Grill the cabbage: Preheat an outdoor grill to medium-high or a grill pan on the stove top to medium-high heat. Place cabbage cut side down on the hot surface and cook for 3-4 minutes until charred. Flip over, cover with foil, reduce heat to medium, and cook for 8-10 minutes until tender. Test tenderness by inserting a bamboo skewer into the leaves. Season with salt and set aside.
  • Prepare the scallions: Halve the white parts lengthwise. Grill the white and green parts separately on a hot grill or grill pan until charred, about 2 minutes for white parts and 1 minute for green parts. Set aside after grilling.
  • Prepare the peanut sauce: Blend chili, garlic, shallots, and peanuts in a food processor until a chunky paste forms (add a splash of water to help the blending process). In a saucepan over medium-low heat, combine the paste with oil, stirring for 2-3 minutes until fragrant. Mix in kecap manis, palm/brown sugar, salt, and water, stirring for an additional 2-3 minutes until well combined.
  • Presentation: Spread a thin layer of peanut sauce on a serving platter. Arrange the cabbage wedges and charred scallions on top, followed by another drizzle of peanut sauce. Finish by sprinkling cilantro leaves, sesame seeds, peanuts, and a squeeze of fresh lime juice.

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