Small plates
Vegetarian/Vegan
World
Charred cabbage with kale pesto
6-8
15 min
I had something similar to this in a restaurant and I was obsessed! I had to recreate it at home and I was really happy with the results!
Ingredients
  • 1 pointed cabbage 
  • 2 tbsp salted butter 

For the kale pesto 

  • 2 cups kale, hard stems removed 
  • 2 tbsp shaved parmesan (or vegan parmesan)
  • 2 garlic cloves
  • 1/4 cup pine nuts (or cashews) 
  • Juice from 1 lemon 
  • 1/2 cup olive oil 
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
For the pesto, add all of the ingredients to a blender and pulse until you reach your desired consistency.
2.
Chop the cabbage lengthways into about 8 slices.
3.
In a large pan over medium high heat, add the butter until it melts and goes a bit brown.
4.
Add the cabbage pieces and cook until charred and soft, then flip and cook the other side. This is about 5 mins per side.
5.
Serve the cabbage with the pesto on top. You will have extra pesto which you can save for other dishes.
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Tip
Cost-saving tips
  • Swap out the pine nuts for a less expensive nut
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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