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
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.

6.

7.

8.

9.

10.

11.

12.

Tip

Cost-saving tips

  • Swap out the pine nuts for a less expensive nut
Halal Friendly
Kosher Friendly

Abbi

Head Chef

Copy link to recipe
This link is only accessible via the Roczen app