- 1/4 Cup lime juice
- 1/4 Cup extra-virgin olive oil
- 2 cloves garlic
- 1/4 Cup cilantro leaves
- 1/2 Teaspoon salt
- 1/2 Teaspoon cayenne
- 1/4 Teaspoon sugar
- 1 head green cabbage
- Canola oil
- Lime wedges, to serve
Heat the grill.
Blend the lime juice, olive oil, garlic, cilantro, salt, cayenne, and sugar in a small food processor until the sauce is pale, and the garlic is pulverized. Set aside.
Remove the loosest, toughest outer leaves from the cabbage, and cut into 9 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
Place the edges on the grill and cover. Cook for 5-7 minutes, until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover again, and cook for an additional 5-7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. Don’t be afraid of blackened edges.
Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over the top and serve immediately, with wedges of lime to garnish.