Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage with vibrant jalapeño chimichurri. Vegan, gluten-free, ready in 55 minutes.

# 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, optional for extra heat
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# How To Make It:

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

# Expert Suggestions:

01 -
  • It turns humble cabbage into something that feels special enough to serve to guests without any fuss.
  • The jalapeño chimichurri is bright, garlicky, and just spicy enough to wake up your taste buds.
  • You get crispy, caramelized edges and a tender center without any complicated techniques.
  • It works as a hearty vegan main or a bold side that won't get ignored on the table.
02 -
  • Cut the cabbage steaks thick enough or they'll fall apart when you flip them, I learned this after losing half a cabbage to crumbles.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to meld and soften.
  • Don't overcrowd the baking sheet or the cabbage will steam instead of roast, and you'll miss out on those crispy edges.
03 -
  • Use a very sharp knife when slicing the cabbage so the layers stay intact and don't shred apart.
  • Make a double batch of chimichurri and use the leftovers on eggs, grilled vegetables, or as a marinade for tofu.
  • If your cabbage steaks start to brown too quickly, tent them loosely with foil for the last 10 minutes of roasting.
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