Grilled Cabbage with Peanut Sauce

Family barbecues were a big part of celebrations in my family. My dad or my older brother would fire up the charcoal grill and soon, the irresistible aroma of my mum’s satay chicken skewers would waft through our house (and probably the whole neighborhood). Since then, I have always linked the scent of peanut sauce with barbecues, a summertime treat.

Grilled cabbage may not quite be the same as my mum’s skewered chicken, but it offers a comparably comforting canvas for the aromatic, crave-worthy peanut satay sauce. For this recipe, I grill cabbage wedges but if you prefer you can grill them in thick cabbage steaks as well.

The sauce is really a stand-out—it is nutty of course, but it’s also highly perfumed from the shallots and garlic, and also sweet from the kecap manis.

What is Kecap Manis?

Kecap manis is a foundational ingredient in Indonesian cooking, a sweetened aromatic soy sauce which has been sweetened with palm sugar, resulting in a dark, syrupy sauce with deep molasses notes.

It is a unique product that can be found at Asian grocery stores—if you can’t find it, you can substitute with a product called ‘sweet soy sauce’. In addition, you can also make kecap manis at home. Mix together equal amounts of soy sauce and palm sugar (or brown sugar), boil for 10-15 minutes, until syrupy and allow to cool completely.

It will thicken further as it cools. Store in the fridge.

The Peanut Satay Base

The peanut base is best blitzed in a high-speed blender or food processor. You can opt for a smooth blend, but I like my peanut satay with some texture, so I keep it slightly chunky.

No peanuts in the pantry? You can replace the peanuts with peanut butter. The exact amount of peanut butter will vary per brand (some are oilier while others are thicker) so start with 3/4 cup and add more until you get the right consistency.

For those who are looking for an alternative to peanuts, you can use roasted cashews in the sauce instead, which delivers a sweeter, milder finish.

Tips and Tricks for Grilling Cabbage

Let’s talk about cabbage. One of the most versatile vegetables, equally wonderful in slaws, as pickles, braised in a rich sauce or stir-fried with noodles.

It is also the perfect vegetable to grill because high heat imparts a beautiful smoky flavor. These wedges take a little time to cook, so after searing one side with high heat, flip it over, reduce the heat, and cover loosely with a piece of foil. The foil creates a steamy environment which allows the cabbage to soften all the way through, while the lower heat chars slowly, drawing out sweetness and tenderness.

You can use any variety of cabbage here— green, purple or savoy would all work. Napa cabbage would be nice too, though it has a higher water content and cooks quicker so be sure to adjust the grilling time accordingly.

The charred scallions bring a lovely, rounded sweetness to the dish—you could also substitute with leeks, spring onions, green garlic or red onions.

Try More Recipes from Hetty McKinnon, author of “To Asia with Love”

• Flourless Soy Sauce Brownies
• Seaweed Lettuce Salad