Grilled Cabbage with a Spicy Coconut Sauce

Thanks to CSA member Sara for sending this recipe our way. She reports “This was adapted from Bon Appetit's Spicy Coconut Grilled Chicken Thighs. We originally made this for marinating chicken drumsticks for the grill and the cabbage happened to be a bonus recipient of the marinade.”

For those without a grill, you can still make this recipe!

Try a cast iron on the stove top. Perhaps sear both sides and finish in the oven or cut into round flat thick steaks and roast in the oven, like this recipe.

Cabbage! As much as you’d like!
3 inches of ginger
5 cloves of garlic
3/4 cup coconut milk
1/4 cup sambal oelek (or other chili paste, less if you don't like spicy)
1/4 cup lime juice
salt to taste
2 tbsp brown sugar
2 tbsp vegetable oil

Grate 3 inches of ginger and 5 cloves of garlic into a bowl.
Stir in 3/4 cup coconut milk, 1/4 cup sambal oelek (or other chili paste, less if you don't like spicy), 1/4 cup lime juice, salt to taste, 2 tbsp brown sugar, 2 tbsp vegetable oil.
Simmer sauce on stove top until slightly thickened.
Cut cabbage into eight wedges and leave the core intact.
Brush flat edges (with Full Belly Farm safflower oil).
Heat grill to 350-400.
Grill the first side until nicely charred.
Flip, baste generously with spicy coconut sauce and continue to cook until nicely charred.
Remove from the grill and baste all over.
Serve with cilantro and lime wedges.