Grilled Green Cabbage with Cilantro Peanut Sauce

grilled cabbage~ A stack of dishes

I cannot take full credit for this grilled cabbage recipe. It’s a blatant take off (not complete copy) of Faith Durand’s recipe that was featured on The Kitchn. I found it so intriguing that I just had to give it a try.

Cabbage is a food that tends to be on my periphery. Though known for it’s vitamin C packed leaves and neutral taste when eaten raw, I hesitate to cook cabbage, except for the odd stuffed leaves or alongside corned beef in March. Cole slaw is not really one of my favorite dishes, I find it too sloshy and laden. Occasionally I’ll make a marinated salad with a dressing similar to this one. Marinating softens the leaves making to easier on my jaw, and it brings out the sweetness in the cabbage.

As it turns out, grilling also brings out some of that sweetness too. Best grilled outside though to allow the sulfurous odor to dissipate, but once cooked, it mellows into neutrality.

Grilled Cabbage~ A Stack of Dishes

The smoke and the char from the coals also adds a gorgeous dimension which is not to be missed, but if  you without a charcoal grill a stovetop grill pan, or even a broil can do the trick.

Grilled Cabbage with Cilantro Peanut Sauce
Citrusy cilantro sauce with a little crunch of peanuts is a great foil to the mellow sweetness of grilled cabbage. Try grilling either red or green cabbage!
163 calories
10 g
0 g
13 g
4 g
2 g
146 g
347 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 163
Calories from Fat 115
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 347mg
Total Carbohydrates 10g
Dietary Fiber 4g
Sugars 1g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. One head green cabbage
  2. 4 tablespoons fresh lime juice
  3. 1/4 cup olive oil
  4. 1 tablespoon fish sauce (nam pla)
  5. 2 small cloves garlic, smashed
  6. 1 fistful of cilantro leaves and stems, about a cup
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon minced thai chili (or cayenne)
  9. 1 teaspoon sugar
  10. 1/2 cup toasted unsalted peanuts, chopped
  11. 1/4 cup fresh mint leaves
  12. canola oil for brushing cabbage
  1. Preheat grill or grill pan.
  2. Remove outer damaged cabbage leaves. Cut cabbage in half through the middle preserving the core. Cut each half into quarters, maintaining a piece of the core when possible. Lightly brush with oil and place on grill.
  3. Cook for 5 minutes each side or until the edges are black and there is some char on the leaves.
  4. Remove when about three quarters done. An al dente cabbage is what your looking for with crispy charred edges.
  5. While the cabbage is grilling, combine the lime juice, oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a blender and whizz until combined.
  6. When the cabbage is done, place onto a serving platter and serve with dressing and sprinkle with peanuts and mint leaves.
  1. Not a fan of fish sauce? go ahead and leave it out and adjust the salt.
Adapted from Faith Durand: The Kitchn
Adapted from Faith Durand: The Kitchn
A Stack of Dishes


  1. I am a big fan of anything peanut sauce! This looks like a great dish before the main entree!

  2. I love grilled cabbage – it’s my favorite Thanksgiving side. However, this cilantro sauce is news to me. I’m going to make a vegetarian version!

    • Gail Watson says:

      Thx sweetie! Yeah, simple enough to make it vegetarian, just switch out the fish sauce for soy or salt.

  3. I like how fancy but simple this is! Can’t wait to try it (w/o the fish sauce!)