Cabbage Steaks With Jalapeño Chimichurri (Printable Version)

Golden roasted cabbage steaks crowned with vibrant, spicy jalapeño chimichurri. A bold, vegan-friendly main or side dish.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - ½ cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - ½ teaspoon red pepper flakes
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage. Cut cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 pieces.
03 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides with olive oil and season evenly with salt and pepper.
04 - Roast in the 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 let sit for at least 10 minutes to allow flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with additional fresh herbs if desired.

# Additional Tips::

01 -
  • It transforms humble cabbage into something restaurant worthy without fancy techniques or long ingredient lists.
  • The jalapeño chimichurri adds a bright, herbaceous kick that makes even veggie skeptics go back for seconds.
  • Its naturally vegan and gluten free, so it fits seamlessly into almost any meal plan or dinner party.
  • The leftovers (if there are any) reheat surprisingly well and the chimichurri keeps getting better in the fridge.
02 -
  • Dont skip the flip halfway through roasting, it ensures even browning and prevents one side from burning while the other stays pale.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to blend and the garlic mellows just enough.
  • If your cabbage steaks start falling apart, its okay, just roast the pieces as wedges and theyll still taste incredible.
03 -
  • Make the chimichurri a few hours ahead or even the night before, it only gets better as it sits and the flavors deepen.
  • Use a sharp knife when cutting the cabbage steaks, a dull blade will tear the leaves and cause them to fall apart before they even hit the oven.
  • If you have leftover chimichurri, freeze it in ice cube trays and pop one out anytime you need a quick flavor boost for roasted veggies or grains.
Go Back