Cabbage Steaks With Jalapeño Chimichurri (Print View)

Golden roasted cabbage rounds with spicy jalapeño chimichurri. Bold flavors, simple preparation, plant-based.

# Components:

→ Cabbage Steaks

01 - 1 large green cabbage, cut into 1-inch thick rounds
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

# Directions:

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 form steaks, yielding approximately 4 steaks.
02 - Arrange cabbage steaks on the 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 are crispy and golden brown.
04 - In a mixing bowl, combine parsley, cilantro, jalapeños, garlic, extra-virgin 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.
05 - Transfer roasted cabbage steaks to serving plates. Top each steak with generous portions of jalapeño chimichurri and serve immediately with optional fresh herb garnish.

# Expert Advice:

01 -
  • Cabbage becomes genuinely exciting when roasted hot and fast, developing a nutty sweetness that surprises everyone at the table.
  • The jalapeño chimichurri is addictive and works on everything from grains to grilled vegetables, so you'll make extra and keep it around.
  • It's one of those dishes that looks fancy enough for guests but comes together in under an hour with minimal fuss.
02 -
  • Flipping halfway through roasting is non-negotiable—it's the only way both sides get that golden, slightly crispy edge that makes people stop and ask what they're eating.
  • If your chimichurri sits too long before serving, it will darken and the raw garlic bite mellows; make it no more than an hour ahead or prepare it while the cabbage roasts.
  • The thickness of your cabbage steaks matters enormously—too thin and they collapse into mush, too thick and the center stays raw while the edges burn.
03 -
  • Don't wash the cabbage steaks before cooking; any excess moisture will steam them instead of letting them roast, so just brush away any visible dirt and move forward.
  • If your cabbage steaks are wobbling on the baking sheet, slice a thin layer off the rounded edge to create a flat base that keeps them from rolling around mid-cook.
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