Cabbage Steaks With Jalapeño Chimichurri (Printable Version)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri for a bold plant-based dish.

# What You Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon red pepper flakes
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut the cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 pieces.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and season generously with salt and pepper.
04 - Roast in preheated oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and allow to sit for at least 10 minutes for flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak and serve immediately.

# Expert Advice:

01 -
  • It turns humble cabbage into something you can slice with a fork and actually crave.
  • The chimichurri is bright, spicy, and lives in your fridge ready to rescue any bland meal.
  • You get crispy edges and tender centers without any frying or fuss.
  • It works as a centerpiece or a side, and nobody will miss the meat.
02 -
  • Keep the core intact when slicing or your cabbage steaks will fall apart in the oven.
  • Don't skip flipping halfway through, both sides need direct heat to get that caramelized crust.
  • Let the chimichurri sit for at least 10 minutes before serving so the raw garlic mellows and the flavors blend.
03 -
  • Use a sharp chef's knife to cut clean, even steaks without crushing the cabbage layers.
  • Make a double batch of chimichurri and keep it on hand, it transforms almost anything.
  • If your cabbage is huge, you might get more than four steaks, just roast them all and enjoy leftovers.
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