There are many great things about summertime: Drinking cocktails that looks like gardens, wading in kiddie pools as a grown-ass human, getting friendly down in the sand—to name a few. But the best part about summer might be standing in front of a meat-filled grill, listening to the hissing sounds of animal fat dripping over hot coals and soaking in the praise of the hungry hordes surrounding you and the food you are preparing.
The downside, however, is that among those praising you is always some vegetarian who has come over to complain that grilled corn and onionsdo not a full meal make.
But with some careful planning and just a little extra work, you can satiate even the most fussy of vegetarians (vegans are impossible to please at a BBQ, so just don't even bother).
This grilled hispi cabbage is simple to make and it's substantial enough that it will fill the stomachs of even the fussiest of herbivores.
Charred cabbage covered in pecorino romano cheese and hot sauce-soaked bread crumbs makes a vegetarian BBQ seem (almost) doable.