Pointed Cabbage with Nam Prik

Nam prik is the name of a range of chile sauces thatbare st the heart of Thai cooking. This is served alongside cabbage that is fantastically aromatic. You can serve it as part of a veggie supper with udon noodles with fried tofu. The nam prik can be made up to 1 week ahead and kept in the fridge. The cabbage though, should be grilled prior to serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the galangal/ginger and garlic into the bowl of a food processor and blitz well. Add the fish sauce, chili flakes, tamarind paste, brown sugar, tomatoes, sunflower oil, and lime juice and pulse until combined and finely chopped but not completely smooth. Transfer to a small bowl and set aside until ready to serve.

Step 2

In a large bowl, toss the cabbage with the sunflower oil and salt. Place on a very hot barbecue or grill pan and grill for 4-5 minutes on each side (12-15 minutes total), until the cabbage softens on the outside, while still retaining a crunch, and you get clear grill marks. Transfer to pla platter.

Step 3

Add the cilantro to the nam prik an spoon the mixture evenly over the cabbage pieces. Serve with the lime wedges alongside.