Pin it I burned my first batch of cabbage steaks because I walked away to answer a phone call. When I came back, the edges were black and the kitchen smelled like a campfire. But underneath that char, the cabbage had turned buttery and sweet in a way I'd never tasted before. I scraped off the burnt bits, drizzled on some chimichurri I'd made for grilled chicken, and suddenly understood that cabbage could be the star, not just the supporting act. That mistake taught me more than any perfect recipe ever could.
I served these at a potluck where everyone brought something elaborate, and I showed up with roasted cabbage. My friend laughed until she tasted it. She went back for seconds, then asked for the recipe on the spot. By the end of the night, three people had taken photos of the dish. It became my signature move, the thing I bring when I want to surprise people without spending hours in the kitchen or pretending I'm someone I'm not.
Ingredients
- Large green cabbage: You want a tight, heavy head so the steaks hold together when you slice them thick.
- Olive oil (for cabbage): This helps the edges caramelize and crisp up, turning plain cabbage into something you'd actually crave.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine without competing flavors.
- Fresh flat-leaf parsley: The backbone of chimichurri, it adds freshness and a slightly peppery bite that cilantro alone can't deliver.
- Fresh cilantro: Brings brightness and a floral note that balances the heat from the jalapeños.
- Jalapeños: Seeding them keeps the sauce from being too fiery, but leave a few seeds in if you like the burn.
- Garlic cloves: Minced fresh, not jarred, because the sharpness mellows into the oil and vinegar beautifully.
- Extra-virgin olive oil (for chimichurri): Use something fruity and green, it becomes the body of the sauce and carries all the other flavors.
- Red wine vinegar: Adds tang and cuts through the richness of the oil, making the sauce feel alive on your tongue.
- Dried oregano: A little goes a long way, lending an earthy, slightly floral depth.
- Red pepper flakes: Optional, but I always add them because I like the way they sneak up on you after the first bite.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F and line a baking sheet with parchment paper so the cabbage doesn't stick. This high heat is what gives you those crispy, golden edges.
- Slice the Cabbage Into Steaks:
- Peel off any damaged 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 the Steaks:
- Lay the cabbage steaks flat on your prepared sheet, brush both sides generously with olive oil, and season 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 want deep caramelization on both sides and tender centers.
- Make the Chimichurri:
- While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Stir well and let it sit so the flavors can meld and soften.
- Plate and Sauce:
- Transfer the roasted cabbage steaks to serving plates and spoon the chimichurri generously over each one. Serve immediately while the cabbage is still hot and the sauce is cool and vibrant.
Pin it The first time I made this for my partner, they stopped mid-bite and said it tasted like summer in Argentina, even though neither of us had ever been. Something about the chimichurri and the charred cabbage felt like a memory we hadn't lived yet. We ate in silence, scraping every last bit of sauce off the plate with bread. It became the dish we make when we want to feel like we're somewhere else without leaving the kitchen.
Choosing the Right Cabbage
Not all cabbages are created equal when you're slicing them into steaks. You want a large, firm head with tightly packed leaves so the slices hold together during roasting. Loose, floppy cabbages will fall apart the moment you flip them. I learned this after buying a sad, soft cabbage from the discount bin and ending up with a pan full of roasted shreds instead of steaks. Now I always give the cabbage a squeeze before I buy it, it should feel dense and heavy for its size.
Adjusting the Heat Level
Jalapeños can be unpredictable, some are mild and some will make you cry. If you're nervous about heat, start with one jalapeño and taste the chimichurri before adding more. You can always stir in extra chopped jalapeño, but you can't take it out once it's mixed in. I also like to reserve a little plain chimichurri without the peppers for anyone who doesn't like spice. It keeps everyone happy and no one feels left out of the meal.
Serving and Pairing Ideas
These cabbage steaks are hearty enough to be a main dish if you serve them over quinoa, farro, or rice. They also make a killer side for grilled meats, roasted chicken, or even alongside tacos. I've brought them to barbecues and watched vegetarians and meat-eaters alike go back for seconds. The chimichurri is versatile too, I've used leftover sauce on eggs, grilled bread, roasted potatoes, and even stirred into pasta.
- Serve with a squeeze of fresh lemon or lime for extra brightness.
- Pair with crusty bread to soak up any chimichurri left on the plate.
- Store leftover chimichurri in a jar in the fridge for up to three days and use it on everything.
Pin it This recipe taught me that vegetables don't need to be fancy to feel like a celebration. Sometimes all it takes is high heat, good oil, and a sauce that makes you want to lick the spoon.
Recipe FAQs
- → How do I cut cabbage into steaks?
Remove tough outer leaves, then slice the cabbage vertically through the core into 1-inch thick rounds. The core helps hold the steaks together during roasting.
- → Can I make this less spicy?
Yes, use only one jalapeño instead of two, and remove all seeds and membranes. You can also skip the red pepper flakes for a milder chimichurri.
- → How do I store leftover chimichurri?
Store the chimichurri in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
- → What should I serve with cabbage steaks?
Serve as a main with quinoa, rice, or couscous, or as a side to grilled meats, fish, or plant-based proteins like tempeh or tofu.
- → Can I use a different type of cabbage?
Yes, purple or savoy cabbage work well too. Purple cabbage will add a beautiful color, while savoy has a more tender texture.
- → How do I know when the cabbage is done roasting?
The cabbage steaks are ready when the edges are crispy and golden brown, and the center is tender. This typically takes 30-35 minutes at 425°F.