Grilled Cabbage Steaks with Romesco

Thick cabbage steaks are grilled until charred and tender, then topped with a smoky roasted red pepper, almond, and tomato romesco sauce.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Grill

Ingredients

• 1 large head green cabbage
• 2 whole roasted red peppers
• 0.333 cup almonds
• 1 medium tomato
• 1 clove garlic
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat an outdoor grill to medium-high, about 400°F to 450°F. (about 10 min) — 400°F to 450°F
2. Slice the cabbage crosswise into four 1-inch-thick steaks, keeping the core intact. Brush both sides with 1 tablespoon olive oil and season with 1/2 teaspoon salt and the black pepper. (about 5 min)
3. Grill the cabbage steaks with the lid closed for 8 to 10 minutes per side, turning once, until deeply charred and tender when pierced with a knife. (about 20 min) — 400°F to 450°F
4. Blend the roasted red peppers, almonds, tomato, garlic, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt until mostly smooth. (about 3 min)
5. Spoon the romesco over the hot cabbage steaks and serve. (about 1 min)