Cabbages get a bad reputation for flavour, often stemming from how they are cooked, or boiled into a soft pulp. Grilling cabbages offers the brassicas the chance to develop a charred exterior and a cooked, but still firm centre. Brushing them with Traditional Genovese Pesto Butter as they grill adds another element of flavour, along with a butter coating that melts into their crevices.
Place a large pan of salted water on high heat, to bring to the boil.
Remove any very bruised or discoloured outer leaves, then cut the cabbage lengthways into two. Once the water is boiling, add the cabbage and cook for 2 minutes, making sure the thicker part with the core is submerged the whole time. Remove from the pan and submerge in a bowl of very cold or ice water for 2-3 minutes, or until completely chilled.
Remove from the cold water, give them a good shake then place on a rack or colander, cut side down (this allows the water to escape) for 15 minutes, or until ready to use.
Combine the softened butter and the pesto in a small bowl and season with a little pepper.