• 1/4 c lime juice (from about 3 limes)
• 1/4 c olive oil
• 1 T fish sauce
• 2 cloves garlic, minced
• 1/4 c cilantro, chopped fine
• 1/2 tsp Diamond kosher salt (plus a tad more for salting the cabbage)
• 1/2 tsp cayenne pepper (optional)
• 1/4 tsp sugar
• 1 head cabbage (I prefer Savoy cabbage for this recipe; green or red cabbage will work – but may require a longer grilling time)
• Olive oil or Sunflower Seed oil
• Lime wedges, for serving

Heat a gas or charcoal grill to direct, high heat.

Whisk the lime juice, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar until well blended.

Remove the outer leaves from the cabbage, and cut into 8 wedges, leaving the inner core. Brush the wedges all over with oil and lightly salt.

Place the wedges on the grill. Cover and grill until the edges of each layer are blackened and the cabbage is beginning to soften, 5 to 7 minutes per side. The cabbage is ready when it is beginning to wilt, but is still firm in the middle. If you want the cabbage totally soft, turn the heat down or move the wedges to a cooler part of the grill, cover, and cook a little longer. Lots of grill marks on the cabbage give it a nice smoky flavor.

Transfer the cabbage wedges to a serving platter. Pour the dressing over the wedges and serve immediately, with wedges of lime to garnish.