zoom Chargrilled cabbage with Thai-style nam jim and peanuts

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    Chargrilled cabbage with Thai-style nam jim and peanuts

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    Chargrilled cabbage with Thai-style nam jim and peanuts

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4 as a side


    28g pack coriander, stalks and leaves separated
    25g fresh root ginger
    2 garlic cloves
    1 red chilli, deseeded
    1 tbsp palm or light brown soft sugar
    2 tsp fish sauce
    1 lime, juice
    1 large pointed spring cabbage, outer leaves removed, quartered lengthways
    2 tbsp olive oil
    25g roasted, salted peanuts, roughly chopped


    1. For the nam jim, put the coriander stalks, ginger, garlic and chilli into a small food processor and whizz until very finely chopped. Add the sugar, fish sauce and lime juice; whizz again to combine. Adjust the seasoning with a little more sugar or fish sauce, if needed.

    2. Heat a griddle pan over a high heat then coat the cabbage quarters in the olive oil and season. Put on the hot griddle pan, reduce the heat to medium, cover with a lid or a sheet of foil and cook for 4-5 minutes on all three sides, until charred and tender.

    3. Serve the cabbage drizzled with the nam jim sauce and scattered with the peanuts and coriander leaves. This makes a delicious meal with steamed white fish and jasmine rice.

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    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue


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