Start with the pesto because it can sit while you cook everything else.

Crush or blend the hemp seeds with basil, lemon juice, olive oil, salt, pepper, and garlic if using.

I like keeping some texture in the pesto rather than blending it completely smooth.

Taste it.

If it needs more brightness, add lemon. If it's too sharp, add a little more olive oil. If it feels flat, add another pinch of salt.

That's really all pesto needs.

Kitchen Technique: Think of pesto as a formula rather than a strict recipe. You need something green, something nutty or seedy, something acidic, and enough oil to bring everything together.

Remove any tough outer leaves from the hispi cabbage.

Cut the cabbage lengthwise into thick wedges. Keep the core attached so the wedges don't fall apart.

Drizzle the cabbage with olive oil and season generously with salt, black pepper, garlic powder, and your preferred spices.

Don't be shy with the seasoning. Cabbage can handle it.

Heat a large skillet over medium-high heat.

Add olive oil and place the cabbage wedges cut-side down.

Let them cook without disturbing them for several minutes.

You're looking for a deep golden-brown sear.

Turn the wedges and brown the other cut side.

If the outside is browning too quickly before the cabbage becomes tender, lower the heat and cover the pan for a few minutes.

The goal is that beautiful contrast between deeply caramelized edges and tender cabbage leaves.

This is where I took the shortcut.

I used a pre-made packaged bean dish from Brooklyn Delhi, so instead of making another component, I simply added it directly to the cabbage.

That is absolutely encouraged here.

The cabbage gets coated in some of that saucy bean mixture while everything warms together, and the result feels like you made a proper composed meal.

Or make a quick tomato bean stew

Heat olive oil in a skillet and sauté the onion until softened.

Add the garlic and cook for another minute.

Add the tomato paste, smoked paprika, garlic powder, chili flakes, and dried herbs.

Cook the tomato paste for a couple of minutes, stirring frequently.

This little step matters.

Blooming the tomato paste and spices in oil makes them taste much deeper and more developed.

Add your beans along with some of their liquid.

Stir in Better Than Bouillon.

Let everything simmer until the liquid reduces into a thick, spoonable sauce.

Taste and adjust the salt, pepper, lemon, or spices.

If the stew gets too thick, add another splash of bean liquid or vegetable broth.

Spoon the beans onto a serving platter or individual plates.

Nestle the seared cabbage wedges into the beans.

Then comes the best part.

Spoon the basil hemp pesto generously over everything.

Finish with another drizzle of really good olive oil.

A little extra lemon juice is also fantastic here.

Serve immediately.