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Thai-Style Roasted Cabbage

Scott Philips

Servings: 4

Peppery cabbage becomes delightfully sweet post roast. Paired with a Thai-inspired dressing, it makes a perfect side for steak and a great base for Spicy Chicken Larb.


  • 1 medium head Savoy cabbage, halved through the core, cut lengthwise into 1/2-inch ribbons, thick ribs and core discarded (about 16 cups)
  • 2 Tbs. grapeseed or vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lime juice
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. fish sauce
  • 1 Tbs. packed dark brown sugar
  • 1 Tbs. packed finely chopped fresh cilantro; more for garnish
  • 1/2 tsp. sambal oelek; more to taste

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 590
  • Carbohydrates (g): 22
  • Fiber (g): 9
  • Sugar (g): 4
  • Protein (g): 1


  • Position a rack in the center of the oven and heat to 425°F.
  • On a rimmed baking sheet, toss the cabbage with the oil, 1/2 tsp. salt, and a few grinds of pepper. Spread the cabbage out (it’s OK if the cabbage is mounded; it will shrink as it roasts), and roast, tossing every 10 minutes, until tender and most of the cabbage has turned golden brown, 45 to 50 minutes.
  • Meanwhile, in a small bowl, whisk the lime juice, garlic, fish sauce, sugar, cilantro, and sambal oelek.
  • Transfer the cabbage to a large bowl and toss with 2 Tbs. of the dressing. Season to taste with additional dressing and salt, top with cilantro, if using, and serve.


Rate or Review


  • moebears | 06/03/2018

    Just delicious. Served it with the spicy chicken larb.

  • Alexandra | 06/18/2017

    I loved this. Great way to serve cabbage out of the norm. My DH wasn't thrilled with the sauce, but I loved it as well.

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