Cabbage Steaks With Jalapeño Chimichurri (Print)

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

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove tough outer leaves from cabbage and cut into 1-inch thick rounds to create steaks, yielding approximately 4 pieces.
02 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and season with salt and pepper.
03 - Roast in preheated oven for 30 to 35 minutes, flipping halfway through cooking, until edges become crispy and golden brown.
04 - While cabbage roasts, combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a small mixing bowl. Stir thoroughly and allow to rest for at least 10 minutes to develop flavors.
05 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak. Serve immediately with optional fresh herb garnish.

# Pro Tips:

01 -
  • Cabbage transforms into something unexpectedly luxurious when roasted—crispy edges, tender inside, totally crave-worthy.
  • The chimichurri brings real excitement; it's fresh, herbaceous, and has just enough heat to keep things interesting without overwhelming.
  • It's genuinely easy to pull off, making you feel like you've done something impressive without the stress.
  • Works beautifully as a main course, a side dish, or even served at room temperature the next day.
02 -
  • The cabbage will release some moisture as it roasts; resist the urge to move it around constantly or you'll steam it instead of caramelizing it—let it sit undisturbed for at least the first 15 minutes.
  • Making the chimichurri ahead and letting it sit transforms it from pleasant to genuinely delicious; those 10 minutes matter more than you'd think.
03 -
  • If your chimichurri tastes too sharp or vinegary, whisk in a little more olive oil to round out the flavor and balance things back toward harmony.
  • The key to perfectly roasted cabbage is patience and heat; don't lower the oven temperature or rush it, because you need that high heat for those crispy, caramelized edges.
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