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Red cabbage 'steaks' with pesto recipe

Red cabbage 'steaks' with pesto recipe

13 ratings

A great meat-free alternative, colourful and earthy cabbage becomes sweet and caramelised when brushed with oil and roasted. This vibrant meal is suitable for a starter, side or light lunch. See method

  • Serves 4 as a starter, side or light lunch
  • 10 mins to prepare and 30 mins to cook
  • 178 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil
  • 1kg (1 medium) whole red cabbage, sliced through the root into 8 x 2cm-thick rounds
  • 200g baby plum tomatoes, halved
  • 2 tbsp fresh green pesto
  • 10g fresh basil, leaves only
  • 30g Parmesan or vegetarian hard cheese, coarsely grated
  • 1½ tbsp balsamic vinegar

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    3g 14%
  • Sugars

    11g 12%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 12.3g Protein 6.6g Fibre 8.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Brush a baking tray with a little oil. Space out the cabbage rounds and brush with the remaining oil; season. Roast for 20 mins. Scatter the tomatoes onto the baking tray, turning them to coat in any oil, then roast for about 10 mins or until the veg is soft and beginning to brown at the edges.
  2. Transfer the cabbage to plates, stir 1 tbsp water into the pesto and spoon over. Scatter with the tomatoes, basil and cheese, followed by the balsamic vinegar.

See more Vegetarian recipes

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