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.
Servings: 6
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.