the-chew_recipe_2810282_1000x400_1456947176558 2 tablespoons olive oil
1 green cabbage (cut into 6 wedges)
1 cup vegetable stock

KALE PESTO
1 bunch kale (leaves stripped of stems)
1 teaspoon red chili flakes
2 cloves garlic (peeled)
1 lemon (zested)
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

HABANERO VINEGAR
1 cup white vinegar
1 habanero pepper (halved)

Preheat oven to 325ºF. In a large cast iron skillet add olive oil and heat over medium-high heat.
Add cabbage and cook until lightly browned, about 2 minutes.
Flip and brown on the other side.
Remove to cutting board and allow to cool slightly.

Kale Pesto
In the bowl of a food processor, add the kale, red chili flakes, garlic and lemon zest and pulse to combine.
While pulsing, slowly add the olive oil in a steady stream until a thick mixture forms. Season with Kosher salt and freshly ground black pepper and remove to a small bowl.
Spoon the pesto in between each layer of cabbage.

Place the wedges back in the cast iron skillet, add vegetable stock and bring to a simmer. Cover and place in the oven for 20-40 minutes (depending on the size of cabbage), or until cabbage is tender.
Remove from oven and serve with habanero vinegar.

Habanero Vinegar
In a mason jar, add vinegar and habanero pepper and allow to infuse for at least 15 minutes.

Serves 6

Note: use store-bought basil pesto for a different flavor and a shortcut!

Inspired from a recipe on ABC”s The Chew