Preheat oven to 220°C (430°F). Rinse pointed cabbages and pat dry. Remove any loose outer leaves. Cut each pointed cabbage in half lengthwise through the core so halves stay intact.

Make curry glaze

In a small bowl, whisk together Thai red curry paste, light coconut milk, fish sauce, palm sugar, lime juice, sliced kaffir lime leaves and neutral oil until smooth and slightly loose. Taste and adjust salt or sugar so glaze is balanced (sweet-salty-tangy).

Glaze and roast

Brush or spoon about half of the curry glaze over the cut surfaces of the cabbage halves. Place cabbage cut-side up on a lined baking sheet or roasting tray. Reserve remaining glaze for basting. Roast in the preheated oven for 18 minutes, then baste with remaining glaze and roast for another 7–10 minutes until the cut edges are caramelized and leaves are tender but still hold shape (total 25–28 minutes). If you prefer some char, finish under a hot broiler for 1–2 minutes, watching closely.

Rest

Remove cabbage from oven and let rest for 5 minutes so juices settle. Spoon any tray juices over the cabbages before serving.

Green herb dressing (groene kruiden)

While the cabbage roasts, combine cilantro, basil, mint, green onions, garlic, green chili (if using), lime juice, fish sauce, oil, sugar and salt in a blender or food processor. Pulse until a coarse-green dressing forms — you want a slightly textured herb purée, not perfectly smooth. Taste and adjust lime, salt or sugar. Transfer to a bowl and refrigerate briefly if needed.

Peanut crumble (crumble van pinda)

Roughly chop the roasted peanuts (or pulse briefly in a food processor) so you have a mix of small bits and coarser pieces. Heat 1 tsp oil in a small skillet over medium heat. Add panko and toast, stirring, until golden (2–3 minutes). Add chopped peanuts, soy sauce and sugar, cook 1–2 minutes until peanuts are warm and coated. Stir in toasted sesame seeds and a pinch of salt. Spread on a plate to cool and crisp further.

Crispy toppings

Lightly toast the desiccated coconut in a dry skillet over medium heat, stirring constantly, until pale golden and aromatic (2–3 minutes). If kroepoek needs frying, heat oil and fry according to package instructions until puffed and crisp, or crisp them in a hot oven for a few minutes. Keep crispy fried shallots ready to sprinkle.

Assembly & finishing

Place each roasted cabbage half on a serving plate cut-side up. Spoon a generous amount of the green herb dressing over the cabbage, letting it run into the leaves. Scatter the peanut crumble evenly over the top. Sprinkle toasted coconut, crispy fried shallots and broken pieces of kroepoek around and over the cabbage for texture contrast.

Garnish with finely sliced kaffir lime leaves, fresh cilantro and a sprinkle of chili flakes or sliced fresh chili if using. Serve immediately with lime wedges on the side so diners can add extra acidity.

Leftovers: store components separately (cabbage wrapped, dressing and crumble in airtight containers) for up to 2 days; re-crisp crumble in a low oven before serving.