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Ingredients
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Bangkok BBQ Cabbage
Method
Bangkok BBQ Cabbage
- 1
Prep the cabbage
Trim any loose outer leaves from the cabbage. Cut the cabbage into 6–8 wedges through the core so each wedge holds together (leave the core attached so wedges don’t fall apart). Pat dry with paper towels and sprinkle each wedge lightly with coarse salt and black pepper on the cut surfaces.
- 2
Make the Bangkok BBQ sauce
In a small bowl combine soy sauce, oyster sauce, dark soy sauce, brown sugar, rice vinegar, fish sauce, sesame oil and 1 tablespoon of canola oil. Whisk until sugar dissolves. Stir in minced garlic, grated ginger and sliced chiles. Set aside 2 tablespoons of this sauce to drizzle after grilling for fresh flavor.
- 3
Pan-sear or grill the cabbage
Option A — Grill: Heat a gas or charcoal grill to medium-high (about 400°F/200°C). Brush cabbage wedges lightly with remaining canola oil. Place wedges cut-side down on the grill. Cook 4–6 minutes until char marks form and the cut surface is nicely browned. Flip and cook 3–4 minutes more until edges soften but wedges still hold shape. During the last 2 minutes, brush generously with the prepared sauce, letting it caramelize slightly. Option B — Cast-iron or skillet: Heat a large cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon canola oil and sear cabbage wedges cut-side down 4–6 minutes until deeply browned. Add 1/4 cup water to the pan, reduce heat to medium-low, cover tightly and steam 3–4 minutes until wedge centers are tender. Remove lid and brush with the Bangkok BBQ sauce; cook uncovered 1–2 minutes to thicken the glaze.
- 4
Finish and garnish
Transfer cabbage wedges to a serving platter. Drizzle the reserved sauce you set aside over the wedges for fresh aroma. Scatter sliced green onions, cilantro leaves and toasted sesame seeds on top. Serve immediately with lime wedges for squeezing over the cabbage.
- 5
Serving suggestions
This Bangkok BBQ cabbage is designed as a hearty vegetarian main or a flavorful side. It pairs well with jasmine rice, grilled proteins, or as part of a larger Thai-style spread.