Deeply fragrant, with smoky, charred edges, cabbage takes on a nutty, sweet flavor when grilled over blazing-hot coals. Its structure also makes it the ideal vessel for this spicy Thai dressing.
Much like Brussels sprouts when roasted, plain old cabbage—a less trendy member of the brassica family—becomes fabulously sweet and nutty when grilled. Here's how to do it. [Video: Vicky Wasik. Technique: J. Kenji López-Alt]
Full Recipe
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J. Kenji López-Alt | 2014-09-04
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