1 head purple or green cabbage, outer leaves removed and quartered
1 jalapeño, seeded and minced
1 clove garlic, minced
3 Tbsp sugar
3 Tbsp fish sauce
1/2 cup roasted, salted peanuts or cashews
3/4 cup cilantro leaves and stems, chopped
Preheat oven to 450 F.
Place cabbage quarters in a large bowl and drizzle with 3-4 Tbsp olive oil and season well with salt. Toss to coat.
Heat a 12-inch cast-iron skillet over medium-high heat until very hot. Drizzle 1 Tbsp olive oil into the skillet to coat the bottom. Add cabbage wedges, flat side down, to skillet. Cook undisturbed for 8-10 minutes.
Flip the wedges to the other cut side and transfer the skillet to the oven. Roast until cabbage is fork tender and the bottom is golden brown. About 30-40 minutes
In a bowl juice 3 limes, add sugar, fish sauce, salt, jalapeño, and garlic.
Transfer roasted cabbage to a cutting board and let cool. Cut each quarter in half before transfering to serving platter. Season with salt.
Pour dressing over top, turning the cabbage with tongs to coat.
Serve topped with cilantro and nuts.
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