Cabbage Steaks With Jalapeño Chimichurri (Print Version)

Roasted golden cabbage steaks topped with spicy jalapeño chimichurri sauce. Vegan and gluten-free main or side.

# What You'll 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, optional
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage. Cut into 1-inch thick rounds to create steaks, yielding approximately 4 pieces.
03 - Arrange steaks on prepared baking sheet. Brush both sides with olive oil and season evenly with salt and pepper.
04 - Place in oven for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and golden brown.
05 - Combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a small bowl. Mix thoroughly and allow to rest for at least 10 minutes to develop flavors.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak.
07 - Serve immediately with additional fresh herbs as desired.

# Expert Advice:

01 -
  • It transforms an inexpensive, humble vegetable into something that looks and tastes restaurant-worthy.
  • The jalapeño chimichurri adds a bright, punchy contrast that makes every bite exciting.
  • Its satisfying enough to be a main dish but simple enough to serve as a bold side.
  • You get crispy, caramelized edges without any deep frying or complicated techniques.
02 -
  • Don't skip flipping the cabbage halfway through roasting or one side will stay pale and soft while the other burns.
  • Let the chimichurri sit for at least 10 minutes before serving; the resting time lets the garlic mellow and the vinegar pull all the flavors together.
  • If your cabbage steaks fall apart when slicing, use the outer intact rounds as steaks and save the loose inner leaves for slaw or stir-fry.
03 -
  • Brush the cabbage steaks with oil right before they go in the oven so the seasoning sticks and the surfaces caramelize evenly.
  • Make a double batch of chimichurri and keep it in a jar in the fridge; it transforms nearly everything you cook for the next few days.
  • If the outer leaves of your cabbage are loose or damaged, peel them off and save them for soup or sautéing instead of forcing them into steaks.
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