Tired of the same old slaw? Let me share a game-changing secret I learned from one of the most brilliant chefs I know, Ben Benton. He revealed that by simply grilling cabbage, you unlock a whole new world of flavor. The layers caramelize, becoming unbelievably sweet and tender. Tossed with a vibrant Keralan-inspired coconut and tomato salad, this humble vegetable is transformed into a show-stopping side dish. It’s zesty, savory, and utterly addictive. It’s the perfect accompaniment to a spiced rice dish or some crispy tofu. Get ready to fall in love with cabbage all over again!
Ingredients
• 1½ cups / 135g fresh coconut, shredded, or ⅓ cup / 30g desiccated coconut
• ½ medium red onion, very finely diced
• ½-inch / 1.5cm piece ginger, peeled and finely grated
• 2 large ripe tomatoes, finely diced
• 1 tsp ground red chile, or to taste
• 1 tbsp fresh lime juice
• ⅓ tsp salt, plus more to taste
• 2 sweetheart, pointed, or Napa cabbages, about 1¾ lbs / 800g total
• 1-2 tbsp canola or coconut oil, for brushing
Instructions
1. First, prepare the coconut and tomato salad. If using fresh coconut, shred it in a blender or with a box grater. If using desiccated, place it in a bowl and pour 2 tablespoons of boiling water over it, let it sit for two minutes, then fluff with a fork.
2. To the coconut, add the finely diced red onion, grated ginger, diced tomatoes, ground red chile, lime juice, and salt. Mix everything together well and set aside for the flavors to meld.
3. Prepare the cabbage by quartering each head lengthways. Lightly brush all the cut sides with canola or coconut oil.
4. Place a large griddle pan or frying pan over medium heat and let it get very hot. The cabbage should sizzle immediately upon contact.
5. Working in batches if necessary, place the cabbage wedges on the hot pan. Grill for 10 to 12 minutes, turning every couple of minutes, until the wedges are lightly charred and tender all the way through.
6. Add the coconut and tomato mixture to the pan with the hot cabbage. Gently toss everything together for just a moment to warm the salad through.
7. Transfer the grilled cabbage to a serving platter and top with the warm coconut and tomato mixture. Serve immediately.
Nutritional Information
• This dish is a fantastic source of Vitamin C and Vitamin K from the cabbage, which supports immune function and bone health. It also provides dietary fiber for healthy digestion and beneficial antioxidants like lycopene from the tomatoes.
Pro Tips
• Don’t overcrowd the pan. Grilling the cabbage in batches ensures you get a beautiful char rather than just steaming it.
• Adjust the heat as you go. If the cabbage is charring too quickly before it becomes tender, lower the heat slightly to allow it to cook through.
• The coconut and tomato salad can be made a few hours in advance to let the flavors meld. Keep it refrigerated until you’re ready to cook.
• For an extra layer of flavor, toast the desiccated coconut in a dry pan for a minute or two until fragrant before rehydrating.
FAQ
Q: How can I make this grilled cabbage a complete vegetarian meal
A: To transform this side dish into a balanced main course, add a substantial protein source. It pairs wonderfully with crispy pan-fried tofu, spiced chickpeas, or cooked lentils. Serving it over a bed of quinoa or brown rice will also add protein and make it more filling.
Q: What can I substitute for the fresh or desiccated coconut
A: If you don’t have coconut, you can create a different but equally delicious texture and flavor. Try substituting it with a quarter cup of toasted sesame seeds or finely chopped cashews for a nutty crunch. You may want to adjust the lime and salt to taste.
Q: Can I meal prep this grilled cabbage dish for later
A: For the best results, you can prep the components separately. The coconut and tomato salad can be made up to a day ahead and stored in an airtight container in the fridge. The cabbage is best grilled just before serving to maintain its wonderful charred texture and flavor. Simply grill the pre-cut wedges and toss with the salad when you’re ready to eat.
