Save to your scrapbook
Chargrilled cabbage with Thai-style nam jim and peanuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.