Save The oven door was open, the kitchen smelled like burnt sugar and something green, and I realized I'd just invented dinner by accident. I'd bought a massive cabbage with no real plan, sliced it too thick out of laziness, and drizzled it with olive oil because that's what you do when you don't know what else to do. Thirty minutes later, those thick rounds had turned into caramelized, crispy edged steaks that tasted like they belonged on a menu. I made a quick jalapeño chimichurri because I had too many peppers sitting on the counter, and suddenly this throwaway meal became something I actually wanted to brag about.
I made this for a friend who swore she didn't like cabbage, and she went quiet after the first bite. She looked up with that confused expression people get when their opinion just got flipped upside down, and said, 'Wait, this is cabbage?' I nodded, trying not to grin too hard. By the end of the night, she'd written down the recipe on the back of a grocery receipt and texted me a photo of her own version two days later.
Ingredients
- Green cabbage: Pick one that feels heavy for its size and has tightly packed leaves, it will hold together better when you slice it into steaks.
- Olive oil for brushing: Don't skip this step, it's what helps the edges caramelize and crisp up in the oven.
- Sea salt and black pepper: Simple seasoning lets the cabbage flavor shine and the chimichurri do the talking.
- Fresh parsley: The backbone of chimichurri, use flat leaf for the best flavor and texture.
- Fresh cilantro: Adds a brightness that balances the heat from the jalapeños perfectly.
- Jalapeños: Seeding them keeps the heat manageable, but leave a few seeds in if you like things spicy.
- Garlic cloves: Mince them finely so they blend into the sauce and don't overpower any single bite.
- Extra virgin olive oil: Use a good quality oil here, it's the base of your chimichurri and you'll taste the difference.
- Red wine vinegar: The acidity cuts through the richness and wakes up all the other flavors.
- Dried oregano: A little goes a long way, it adds an earthy note that ties everything together.
- Red pepper flakes: Optional, but I always add them because I like the slow building heat.
Instructions
- Prep the oven and pan:
- Set your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what creates those crispy, golden edges.
- Slice the cabbage into steaks:
- Peel away any sad outer leaves, then cut the cabbage into 1 inch thick rounds straight down through the core. The core holds everything together, so don't remove it yet.
- Season and oil the steaks:
- Lay the cabbage rounds on your prepared sheet, brush both sides generously with olive oil, and sprinkle with salt and pepper. Don't be shy with the oil, it's what makes them crisp.
- Roast until golden:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through. You're looking for deep golden edges and a tender center that gives when you press it.
- Make the chimichurri:
- While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, pepper flakes if using, salt, and black pepper in a bowl. Let it sit for at least 10 minutes so the flavors get friendly with each other.
- Plate and serve:
- Transfer the roasted cabbage steaks to plates and spoon the bright green chimichurri generously over the top. Serve immediately while the cabbage is still warm and the sauce is fresh.
Save There was a Sunday afternoon when I served this alongside some roasted potatoes and a simple salad, and my partner looked at the table and said it felt like we were at a restaurant. It wasn't fancy, just cabbage and herbs, but something about the presentation and that bright green sauce made it feel like we'd put in real effort. We ate slowly, talked more than usual, and I realized that sometimes the simplest meals are the ones that make you feel most at home.
How to Store and Reheat
The cabbage steaks are best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a 375°F oven for about 10 minutes to bring back some of the crispness, though they won't be quite as crispy as fresh. The chimichurri, on the other hand, keeps beautifully for up to three days and actually tastes better the next day once the garlic mellows out a bit.
Serving Suggestions
I like to serve these cabbage steaks over a bed of quinoa or farro to soak up the extra chimichurri, or alongside roasted sweet potatoes for a colorful, filling plate. They also work surprisingly well as a side to grilled chicken or steak if you're feeding a crowd with mixed diets. Sometimes I'll add a squeeze of fresh lemon right before serving just to brighten everything up even more, and it never disappoints.
Variations and Swaps
If you can't handle much heat, swap the jalapeños for a small poblano pepper or just use half a jalapeño with all the seeds removed. You can also make this with purple cabbage for a stunning presentation, though it takes a few extra minutes to roast through. I've tried adding toasted pumpkin seeds or crumbled feta on top, and both add a nice textural contrast if you're not keeping it strictly vegan.
- Try adding a tablespoon of lime juice to the chimichurri for a citrusy twist.
- Swap cilantro for basil if you're one of those people who tastes soap.
- Sprinkle smoked paprika on the cabbage before roasting for a deeper, smokier flavor.
Save This dish taught me that vegetables don't need to be complicated to feel exciting. Sometimes all it takes is a hot oven, good olive oil, and a sauce that makes you want to lick the plate.
Common Recipe Questions
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact while slicing the cabbage into 1-inch thick rounds from the center. The core holds the leaves together during roasting. The outer slices may be looser, so use those for other dishes.
- → Can I make the chimichurri ahead of time?
Yes, the chimichurri actually improves when made ahead. Prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors will continue to develop and meld together beautifully.
- → How can I adjust the spice level?
For milder heat, use just one jalapeño and remove all seeds and membranes. For extra kick, keep the seeds or add the optional red pepper flakes. You can also substitute half the jalapeños with mild green peppers.
- → What should I serve with cabbage steaks?
These pair wonderfully with quinoa, brown rice, or roasted potatoes as a main dish. As a side, they complement grilled meats, fish, or other plant-based proteins like tempeh or tofu beautifully.
- → Why is my cabbage not getting crispy?
Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. The cabbage needs space for air circulation. Also, brush generously with oil on both sides to promote browning and crispiness.
- → Can I grill the cabbage instead of roasting?
Absolutely! Brush the cabbage steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The grill adds a wonderful smoky flavor that pairs perfectly with the chimichurri.