Ingredients
1 medium green, red or Savoy cabbage
Salt
¼ cup unsalted butter, softened
1 teaspoon finely grated lime zest (from 1 lime)
1 small garlic clove, finely grated
½ teaspoon smoked paprika
Hot sauce or red-pepper flakes, to taste
Olive oil, as needed
Method
STEP 1
Heat the grill to medium-high.
Remove any wilted leaves from the cabbage, then cut through the root into 2-inch-thick wedges. Transfer to a large bowl or resealable plastic bag and add ¼ cup salt. Mix thoroughly with your hands to work the salt into the cabbage. Add 3 cups of water and stir to combine. Set aside, tossing occasionally, while the grill heats or up to 1 hour.
STEP 2
In a small bowl, use a fork to mash together the butter, lime zest, garlic and smoked paprika. Season to taste with salt and hot sauce.
STEP 3
When ready to grill, drain the cabbage and pat the outsides very dry. Drizzle with olive oil to coat. Clean the grill grates with a grill brush, then lightly grease the grates. Add the cabbage and cook, covered if using a gas grill, until the cabbage is floppy and deeply charred on all three sides, 6 to 10 minutes per side.
STEP 4
Transfer to a platter or plates. While still hot, spread the cabbage with the paprika-lime butter.
Recipe by NY Times