Cabbage Steaks With Jalapeño Chimichurri (Print Version)

Golden roasted cabbage steaks topped with spicy jalapeño chimichurri. Vegan and gluten-free friendly.

# 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
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# How-To Steps:

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 steaks.
03 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides generously with olive oil and season with salt and pepper.
04 - Roast in preheated oven for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and golden brown.
05 - In a small mixing bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper. Mix thoroughly and allow to rest for at least 10 minutes to develop flavors.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately with additional fresh herbs as garnish if desired.

# Expert Advice:

01 -
  • Cabbage transforms into something meaty and satisfying with just a little olive oil and high heat.
  • The jalapeño chimichurri is bright, spicy, and good on just about everything you'll want to drizzle it on toast the next morning.
  • It's a vegan main that doesn't feel like you're missing anything, just bold flavor and texture.
  • You can prep the sauce while the cabbage roasts, so everything comes together without stress.
02 -
  • Keep the core intact when slicing your cabbage steaks, or they'll fall apart in the oven and you'll end up with roasted shreds instead of neat rounds.
  • Don't skip flipping the steaks halfway through roasting, both sides need direct heat to get crispy and caramelized.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors mellow and blend together beautifully with a little time.
03 -
  • If your cabbage steaks start to fall apart, don't stress, just roast the loose pieces and pile them on the plate, they'll still taste incredible.
  • Make a double batch of chimichurri and keep it in the fridge, it's amazing on eggs, grilled vegetables, sandwiches, and even stirred into soups.
  • For a smokier flavor, finish the cabbage steaks on a hot grill for a minute or two after roasting to get those char marks.
Go Back