Cabbage Steaks With Jalapeño Chimichurri (Printable Version)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri sauce for a bold plant-based dish.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut into 1-inch thick rounds perpendicular to the core to form steaks, yielding approximately 4 pieces.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and season evenly 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, 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.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak.
07 - Serve immediately while cabbage remains warm, garnished with additional fresh herbs if desired.

# Expert Tips:

01 -
  • The cabbage gets crispy on the outside and tender inside, almost like a steak with actual texture and presence on the plate.
  • Jalapeño chimichurri is bright and punchy enough to make you forget you're eating something so simple and cheap.
  • It looks impressive but requires almost no skill, just patience while the oven does the work.
  • You can make the sauce days ahead and it only gets better as the flavors marry.
02 -
  • If your cabbage steaks fall apart when you slice them, it's okay, just roast the pieces and pile them up, they'll still taste amazing.
  • Don't skip flipping the steaks halfway through or one side will stay pale and soft instead of getting that crispy char.
  • Let the chimichurri sit for at least 10 minutes before serving, the garlic needs time to mellow and the vinegar needs to marry with the oil.
03 -
  • Use a sharp chef's knife to cut clean, even steaks, a dull knife will crush the cabbage and make it fall apart.
  • If you have extra cabbage pieces that don't form steaks, toss them with oil and roast them anyway, they make great snacks.
  • Make a double batch of chimichurri, it keeps well and transforms any simple meal into something special.
Go Back