Photo by: Colin Campbell

Pointed cabbage with nam prik

Print Recipe

4cm piece fresh galangal (or ginger), peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 tbsp fish sauce
1½ tsp aleppo chilli flakes (or 1 tsp regular chilli flakes)
1 tbsp tamarind paste
1¼ tbsp soft light brown sugar
50g cherry tomatoes 
2 limes – 1 juiced, to get 1½ tbsp, the other cut into 6 wedges, to serve
3½ tbsp vegetable oil
2 pointed cabbages (aka sweetheart or hispi cabbage), quartered lengthways
Flaked sea salt
5g coriander, finely chopped

Thanks to Calvin Von Niebel, our well-travelled dinner chef at Ottolenghi, for coming up with the recipe that inspired this. Serves six as a side dish.


First make the nam prik. Put the galangal and garlic in the small bowl of a food processor and blitz. Add the fish sauce, chilli, tamarind, sugar, tomatoes and lime juice, blitz again, then tip into a small bowl and stir in a teaspoon and a half of the oil.

Toss the cabbage quarters in the remaining oil and a teaspoon of salt, then lay them on a very hot barbecue or griddle pan, and grill for four to five minutes on each side (ie, 12-15 minutes in total), until it has clear grill marks all over, and has softened on the outside but still has a crunch. Transfer to a platter, overlapping the cabbage quarters in places. Add the coriander to the nam prik, then spoon evenly over the cabbage pieces. Serve either warm or at room temperature, with the lime wedges.

Be the first to review

Perfect with

  1. Aleppo Chilli Flakes

    Aleppo Chilli Flakes

  2. Plenty More

    PLENTY MORE opens the window even further onto the ever-expanding world of vegetables, grains and legumes.

    Plenty More

  3. The Chilli Lover's spice collection

    Don’t worry if you can’t stand the heat: stay in the kitchen!

    The Chilli Lover's spice collection


  {no reviews yet - why not write one?}

Write Your Own Review

Only registered users can write reviews. Please, log in or register