Grilled Cabbage Steaks with Arugula Pesto
These grilled cabbage steaks are topped with a bright, lemony arugula pesto made with walnuts and lemon. Cut green and red cabbage into rounds, grill until charred and tender, and finish with a generous smear of pesto for a 20-minute vegan side dish.
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Grilled cabbage steaks are one of the easiest ways to elevate your side dish game for barbecues and cookouts. Cut into thick rounds and grilled, the cabbage edges char and the centers turn tender and subtly sweet.
Top the cabbage with arugula pesto, which can be made ahead of time. Simply spoon or spread it onto the grilled cabbage steaks for serving. It’s naturally vegan and a Whole30-compatible side dish that will transform your grilling game.
How to Cut Cabbage Steaks
The key is slicing cabbage into ½-inch rounds straight through the core, which holds each steak together on the grill. Peel away the loose outer leaves first, then cut straight down through the head. Both green and red cabbage work here and using one of each makes for a colorful side dish.
Brush both cut sides with olive oil and season with salt and pepper. Then place on the grill for simple seasoning, and let the pesto bring the pop of acid and fresh flavors.
About the Arugula Pesto
This vegan arugula pesto uses baby arugula, walnuts, garlic, and a full lemon in place of the traditional basil and pine nuts. The arugula brings a peppery bite that pairs well with the sweetness of charred cabbage, and the lemon keeps it bright and vivid green.
Make the pesto ahead and refrigerate it in a sealed jar for up to one week. It’s also excellent on pasta, grain bowls, or drizzled over grilled salmon.
Serving Suggestions for Grilled Cabbage Steaks
These grilled cabbage steaks work as a side dish alongside grilled salmon, shrimp skewers, or your protein of choice. They also hold up well at room temperature, making them a smart addition to a cookout spread where timing is everything. Leftovers can be chopped and tossed into a salad the next day.
Grilled Cabbage Steaks with Arugula Pesto
Ingredients
- 1 cup vegan arugula pesto, or pesto of your choice
- 1 large head green cabbage
- 1 large head red cabbage
- 3 tablespoons olive oil, for brushing
- Kosher salt
- Cracked black pepper
Instructions
- Preheat grill to 450 degrees F.
- Prep the cabbage steaks. Peel off the outer leaves of each cabbage head and slice into ½-inch rounds, keeping the core intact so each steak holds together. Place on a large baking sheet. Brush both cut sides generously with olive oil and season with salt and pepper.
- Carefully place cabbage steaks onto the preheated grill and cook for 5 minutes per side, until the edges are charred and the centers are tender.
- Transfer grilled cabbage steaks to a serving platter and smear or drizzle a generous spoonful of arugula pesto onto each one.
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