The presence of Vitamin K and anthocyanins within cabbage can give a strong boost to mental function and concentration.
- 1 - head green cabbage
- 1/4 cup - lime juice
- 1/4 cup - extra-virgin olive oil
- 1 TSP - fish sauce (optional)
- 2 cloves - garlic, roughly chopped
- 1/4 cup - cilantro leaves
- 1/2 TSP - salt
- 1/2 TSP - cayenne pepper
- 1/4 TSP - sugar
- Lime wedges, to serve
- Grapeseed or canola oil
- 1 Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne, and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.
- 2 Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.
- 3 Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don’t burn. Don’t be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.
- 4 Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediately, with wedges of lime to garnish.