Cabbage Steaks With Jalapeño Chimichurri

My friend texted me a photo of charred cabbage wedges at some trendy restaurant, and I thought she'd lost her mind. Then she described the crispy edges, the bright herb sauce, and suddenly I was in my kitchen with a knife and a head of cabbage, determined to figure it out myself. That first attempt was revelatory—what I'd always seen as humble, everyday cabbage transformed into something golden and almost caramelized, nothing like steaming it in a pot. The jalapeño chimichurri came next, born from frustration with wanting heat without heaviness, and that's when everything clicked into place.

I made these for a potluck last autumn when everyone was bringing the same tired casseroles, and watching people actually get excited about a vegetable side dish was worth every minute of prep. One guest asked for the chimichurri recipe before she'd even finished eating, and another came back to the table three times. That's when I realized this wasn't just a recipe I liked—it was one I'd be making again and again.

Ingredients

• 1 large green cabbage: Look for one that feels dense and heavy for its size, with tight, unblemished leaves; this is your foundation, so quality matters.
• 2 tbsp olive oil: Use something you don't mind tasting on its own, as it's not being diluted into a sauce here.
• 1 tsp sea salt: The crystals matter more than you'd think—they help draw out moisture and encourage caramelization.
• ½ tsp freshly ground black pepper: Grind it fresh if you can; pre-ground loses its bite and you'll want that sharpness to stand up to the heat.
• 1 cup fresh flat-leaf parsley, finely chopped: Flat-leaf is milder and fresher tasting than curly, and chopping it small ensures every bite has herb coverage.
• ¼ cup fresh cilantro, finely chopped: This is optional if cilantro tastes like soap to you—mint works in a pinch, though the flavor shifts.
• 2 jalapeños, seeded and finely chopped: Wear gloves, remove the ribs and seeds for less heat, and let them shine rather than overpower.
• 3 garlic cloves, minced: Raw garlic here is sharp and alive; if you're nervous about intensity, use just two or mince them extra fine so they distribute evenly.
• ½ cup extra-virgin olive oil: This is the carrier for all your herbs, so choose something with flavor you actually enjoy.
• 2 tbsp red wine vinegar: The acidity is essential—it brightens everything and balances the richness of the oil.
• 1 tsp dried oregano: This adds an earthy anchor that keeps the chimichurri from tasting one-dimensional.
• ½ tsp red pepper flakes: Optional, but I usually include them because the slow burn complements the roasted cabbage's sweetness.
• ½ tsp sea salt: Taste the chimichurri before you finalize seasoning; you might find you need less than you expect.
• ¼ tsp ground black pepper: Again, freshly ground if you can manage it.

Instructions

Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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Get your oven hot and ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays simple.

Prepare the cabbage for transformation:

Remove any bruised or yellowed outer leaves, then cut the cabbage into 1-inch-thick rounds—think of slicing a loaf of bread. You'll get about four beautiful steaks, maybe a little more depending on the cabbage's shape.

Season and oil generously:

Arrange the steaks on your prepared sheet, brush both sides with olive oil like you're painting them, then sprinkle salt and pepper evenly across each one. Don't be shy here; the seasoning is what builds flavor during roasting.

Roast until the edges tell you they're ready:

Slide everything into that hot oven and roast for 15 minutes before flipping. After the flip, give them another 15 to 20 minutes until the edges look deeply golden and crispy, almost charred in patches. You'll know it's right when the cabbage is tender inside but has real texture on the outside.

Build the chimichurri while cabbage roasts:

In a small bowl, combine parsley, cilantro, jalapeños, and garlic, then pour in the olive oil and vinegar. Stir in oregano, red pepper flakes if you're using them, salt, and black pepper, then let it sit undisturbed for at least 10 minutes so all those flavors can start getting to know each other.

Bring it all together:

When the cabbage comes out of the oven, transfer each steak to a plate and spoon that vibrant green chimichurri generously over the top. Taste one bite and adjust the heat or acid if needed—this is your moment to make it yours.

Serve right away:

These are best eaten warm, when the cabbage is still slightly steaming and the chimichurri hasn't started to settle.

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There's something almost meditative about watching cabbage transform in a hot oven, watching the green edges turn golden and the smell fill your kitchen with something warm and slightly sweet. It reminds me that vegetables don't need to be complicated or fussy to be delicious—sometimes they just need heat, time, and confidence.

Scaling and Serving Suggestions

This recipe doubles beautifully if you're feeding a crowd; just use two sheet pans and watch your timing since ovens vary. Serve these as a vegetarian main course alongside grains like quinoa or farro, or as a bold side dish next to grilled fish or roasted chicken. The chimichurri is honestly so good that you'll find yourself spooning it over anything that sits still long enough.

Storage and Keeping the Chimichurri Fresh

Leftover cabbage steaks can be reheated gently in a warm oven, though they're honestly better fresh. The chimichurri, though, actually improves in the refrigerator over a day or two as the flavors meld and deepen, so make extra and keep it in a glass jar for up to three days. I've used day-old chimichurri on salads, stirred into grain bowls, and spread on grilled bread with absolutely no regrets.

Heat Level and Flavor Adjustments

If you're cooking for people who shy away from spice, seed and devein both jalapeños thoroughly or use just one; the chimichurri will still taste vibrant and alive. On the flip side, if your crew loves heat, keep the seeds in and don't hesitate to add the red pepper flakes—raw jalapeño heat works differently than cooked heat, and it builds slowly rather than hitting all at once. A squeeze of fresh lemon over the finished plate brightens everything and adds another layer of complexity that feels almost luxurious for such a simple gesture.

• Start with one jalapeño and taste before adding the second; you can always build more heat, but you can't take it back.
• The vinegar in the chimichurri is your ally for cutting through richness, so don't skip it or reduce it thinking you'll miss out on other flavors.
• If cilantro isn't your thing, mint is a surprising and delicious substitute that keeps the sauce feeling fresh and alive.

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

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This dish proved to me that confidence in the kitchen often comes from trying the unexpected and discovering it works. Make these once and you'll make them again.

Recipe FAQ

→ How do I cut the cabbage into steaks?

Keep the core intact to hold the rounds together. Cut the cabbage vertically into 1-inch thick slices, starting from the center outward. The outer pieces may fall apart, but the center steaks will hold their shape beautifully.

→ Can I make the chimichurri ahead of time?

Absolutely. The chimichurri actually improves after sitting for a few hours as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.

→ How can I adjust the spice level?

For milder heat, use just one jalapeño and remove all seeds and membranes. For extra kick, leave some seeds in or add the optional red pepper flakes. You can also substitute serrano peppers for more intense heat.

→ What should I serve with cabbage steaks?

These pair wonderfully with quinoa, brown rice, or couscous for a complete meal. They also work as a side dish alongside grilled chicken, fish, or tofu. A simple green salad rounds out the plate nicely.

→ Can I grill the cabbage instead of roasting?

Yes, grilling works beautifully. Brush the steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The smoky flavor complements the chimichurri perfectly.

→ Will the cabbage steaks hold together during cooking?

The center steaks with the core intact will hold together well. The outer pieces may separate into leaves, but they still taste delicious roasted. You can use toothpicks to help hold pieces together if needed.