Save to Pinterest The first cabbage steak I ever made was a total accident. I had planned to shred it for tacos, but my knife slipped and I ended up with these thick, chunky rounds that seemed too beautiful to chop. Instead of starting over, I tossed them in the oven with some olive oil and salt, and what came out was caramelized, crispy edged, and utterly stunning. That happy mistake turned into one of my favorite weeknight dinners, especially once I started pairing it with a punchy jalapeño chimichurri that wakes up every bite.
I served this to my brother once when he was convinced he hated cabbage. He ate two steaks, then scraped the chimichurri off the plate with a piece of crusty bread. By the end of the meal, he admitted he might have been wrong about cabbage all along. Its the kind of dish that changes minds quietly, without making a fuss, just through good flavor and a little char.
Ingredients
- Large green cabbage: You want a dense, heavy head so the steaks hold together during roasting, look for one that feels solid and tightly packed.
- Olive oil for brushing: This helps the edges crisp up beautifully and adds richness without overpowering the cabbage itself.
- Sea salt and black pepper: Simple seasoning is all you need here, let the roasting process bring out the natural sweetness.
- Fresh flat leaf parsley: The backbone of the chimichurri, it adds a grassy brightness that balances the heat from the jalapeños.
- Fresh cilantro: Just enough to add a citrusy, floral note without taking over the whole sauce.
- Jalapeños: Seeding them tames the heat but keeps the flavor, adjust based on how brave youre feeling.
- Garlic cloves: Minced fresh garlic gives the chimichurri a sharp, aromatic bite that mellows as it sits.
- Extra virgin olive oil: Use a good one here, it becomes the base of your sauce and carries all those vibrant flavors.
- Red wine vinegar: Adds tang and helps cut through the richness of the oil, balancing everything perfectly.
- Dried oregano: A little goes a long way, it adds an earthy, almost floral note that ties the herbs together.
- Red pepper flakes: Optional, but they add a slow building warmth that lingers just right.
Instructions
- Prep your oven and pan:
- Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. This high heat is key to getting those crispy, caramelized edges.
- Slice the cabbage into steaks:
- Remove any sad outer leaves, then cut straight down through the core into 1 inch thick rounds. The core holds everything together, so dont remove it yet.
- Season and oil the steaks:
- Lay them flat on your prepared sheet, brush both sides generously with olive oil, then sprinkle with salt and pepper. Dont be shy with the oil, it helps everything caramelize.
- Roast until golden:
- Slide them into the oven for 30 to 35 minutes, flipping halfway through so both sides get that gorgeous golden brown color. You want the edges crispy and the center tender.
- Make the chimichurri:
- While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Let it sit for at least 10 minutes so the flavors can mingle and deepen.
- Plate and top:
- Transfer the roasted steaks to plates and spoon a generous amount of chimichurri over each one. Serve immediately while theyre still hot and the sauce is fresh.
Save to Pinterest One evening, I made these for a small dinner party and set them on a big platter with the chimichurri drizzled over the top. Everyone got quiet for a moment, then someone said it looked like something from a magazine. But the best part wasnt how it looked, it was watching people take that first bite and realize vegetables could be this satisfying, this bold, this worth gathering around.
Choosing the Right Cabbage
Not all cabbages are created equal when it comes to making steaks. You want a large, firm head with tightly packed leaves so the slices hold together during roasting. If the cabbage feels light or loose, it might fall apart in the oven. I always give it a gentle squeeze at the store, looking for one that feels heavy for its size and has a solid core running through the center.
Adjusting the Heat Level
The jalapeños in this chimichurri bring the heat, but you can dial it up or down depending on your crowd. Removing all the seeds and membranes makes it mild and fruity, leaving some seeds in adds a nice kick, and throwing in the red pepper flakes takes it to another level. I once made it with three whole jalapeños, seeds and all, for a friend who loves spice, and even she needed a glass of water halfway through.
Serving Suggestions and Pairings
These cabbage steaks work as a main dish over quinoa or rice, but theyve also saved me as a side when Im grilling chicken or steak for a crowd. The chimichurri is versatile enough to double as a marinade or a finishing sauce for almost anything. Ive even tossed leftover chimichurri with roasted potatoes the next day, and it was just as good.
- Serve over a bed of lemony couscous or farro for a light, grain forward meal.
- Pair with grilled tofu or tempeh if you want to keep it fully plant based and protein rich.
- Add a squeeze of fresh lemon or lime right before serving to brighten everything up even more.
Save to Pinterest This dish has become my go to when I want something simple but impressive, proof that you dont need complicated techniques to make vegetables shine. Just good heat, a bold sauce, and a little patience while the oven works its magic.
Common Recipe Questions
- → How thick should I cut the cabbage steaks?
Cut the cabbage into 1-inch thick rounds to create sturdy steaks that hold their shape during roasting. This thickness ensures the edges become crispy and caramelized while the interior remains tender.
- → Can I adjust the spice level of the chimichurri?
Absolutely. Start with one jalapeño instead of two, or remove all seeds and membranes for a milder version. You can also omit the red pepper flakes or add more for extra heat depending on your preference.
- → What temperature and time do I need for roasting?
Preheat your oven to 425°F (220°C) and roast the cabbage steaks for 30–35 minutes, flipping halfway through. The goal is golden-brown, crispy edges with a tender interior.
- → How long can I store leftover chimichurri?
Store leftover chimichurri in an airtight container in the refrigerator for up to 3 days. The flavors may deepen slightly, making it even more flavorful when served later.
- → What should I serve this dish with?
Serve as a main course alongside grains like quinoa or rice, or as a vibrant side to grilled meats or plant-based proteins. A squeeze of fresh lemon over the finished steaks adds brightness and balances the spice.
- → Is this suitable for vegan and gluten-free diets?
Yes, this dish is naturally vegan and gluten-free, making it inclusive for various dietary preferences. Always verify that your oil and vinegar brands are certified gluten-free if you have sensitivity concerns.