Recipe: Grilled Cabbage Wedges with Spicy Lime Dressing

published Aug 27, 2015
Grilled Cabbage Wedges with Spicy Lime Dressing
Grilled cabbage wedges with a spicy lime vinaigrette.


Prep10 minutes

Cook10 minutes to 14 minutes

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Mia Yakel/Kitchn

Got cabbage? Great. Make this recipe. It’s very simple; it won’t take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over — its garlicky juices soaking into the roasted warmth of the cabbage, smoky burnt edges adding a little crunch.

This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That’s how I feel about it, anyway.

Credit: Mia Yakel/Kitchn

Yes, roasted cabbage is really sublime; it mellows out the funky cabbage smell and taste and turns this somewhat aggressive vegetable into something mellow and sweet.

But grilling is even better! It adds even more smokiness and char. Like I said, though — if you don’t have a grill, just pan-grill the cabbage, or broil it. Any way you do it, just make sure the edges get a little blackened, and the cabbage is warmed through.

The dressing comes together in just a minute or two; it’s a balanced, Thai-inspired sauce of lime, garlic, and salt.

This has been my favorite lunch lately; I grill the cabbage in the evening and eat it in big wedges, warmed up in the microwave. If serving as a side dish, your guests may blink as you shovel an entire wedge of cabbage onto their plates, but it goes a lot faster than you might think. I served this along with a hearty lamb dish a couple weeks ago at a dinner party, and my guests ate up every scrap.

Credit: Mia Yakel/Kitchn

Grilled Cabbage Wedges with Spicy Lime Dressing

Grilled cabbage wedges with a spicy lime vinaigrette.

Prep time 10 minutes

Cook time 10 minutes to 14 minutes

Serves 8

Nutritional Info


  • 1/4 cup

    freshly squeezed lime juice (from about 3 limes)

  • 1/4 cup

    extra-virgin olive oil

  • 1 teaspoon

    fish sauce (optional — leave out for a vegetarian or vegan dish)

  • 2 cloves

    garlic, coarsely chopped

  • 1/4 cup

    fresh cilantro leaves

  • 1/2 teaspoon


  • 1/2 teaspoon

    cayenne pepper

  • 1/4 teaspoon

    granulated sugar

  • 1 head

    green cabbage

  • Grapeseed or canola oil

  • Lime wedges, for serving


  1. Heat a gas or charcoal grill to direct, high heat. Meawhile, 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. Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

  3. Place the wedges on the grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, 5 to 7 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

  4. Transfer the cabbage wedges to a serving platter. Pour the dressing over the wedges and serve immediately, with wedges of lime to garnish.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.