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Carla Hall Braised Cabbage with Kale Pesto

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This veggie dish is so delicious you’ll want to make it for your family tonight!

ingredients
BRAISED CABBAGE WITH KALE PESTO
2 tablespoons olive oil
1 green cabbage (cut into 6 wedges)
1 cup chicken stock
KALE PESTO
1 bunch lacinato 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 (halved)

directions
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.
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 chicken stock and bring to a simmer. Cover and place in the oven for 20 minutes, or until cabbage is tender. Remove from oven and serve with habanero vinegar.
For the Habanero Vinegar: to a mason jar, add vinegar and habanero pepper and allow to infuse for at least 15 minutes.
Tip: use store-bought basil pesto for a different flavor and a shortcut!

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