Cabbage Steaks With Jalapeño Chimichurri

A friend once told me that cabbage was boring, and I spent the next weekend proving her wrong. I sliced a whole head into thick rounds, roasted them until the edges turned crispy and caramelized, and watched her face change with the first bite. The jalapeño chimichurri I spooned over the top was sharp, green, and unapologetically spicy. She asked for the recipe before she even finished chewing. Sometimes the best conversations start with a little friendly doubt.

I made this on a Tuesday night when I had nothing but a cabbage, some herbs, and a couple of jalapeños rolling around in the crisper drawer. The kitchen smelled like garlic and vinegar as I chopped, and the oven worked its slow magic on those thick slices. My partner walked in, skeptical, then sat down and ate two servings without a word. It became our go to whenever we want something that feels special but does not demand much from us.

Ingredients

• Green cabbage: Look for a firm, heavy head with tight leaves, and cut it into thick steaks so they hold together during roasting.
• Olive oil: Brush it generously on both sides to help the cabbage caramelize and crisp up in the oven.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of the roasted cabbage shine through.
• Fresh flat leaf parsley: The backbone of the chimichurri, it adds a clean, herbal brightness that balances the heat.
• Fresh cilantro: Just a bit adds a citrusy, floral note that makes the sauce feel alive.
• Jalapeños: Seed them for a milder kick, or leave a few seeds in if you like things spicy.
• Garlic cloves: Mince them finely so they melt into the sauce and do not overpower the herbs.
• Extra virgin olive oil: Use a good one here, it carries all the flavors and makes the chimichurri silky.
• Red wine vinegar: Adds tang and helps cut through the richness of the oil.
• Dried oregano: A little goes a long way, adding an earthy, almost peppery depth.
• Red pepper flakes: Optional, but if you want extra heat, toss them in without hesitation.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Slice the Cabbage:

Peel away any damaged outer leaves, then cut the cabbage into 1 inch thick rounds, keeping the core intact so the steaks hold together. You should get about four good steaks from a large head.

Season the Steaks:

Lay the cabbage rounds on the baking sheet, brush both sides with olive oil, and season generously with salt and pepper. Do not be shy with the oil, it helps them crisp up beautifully.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through so both sides get crispy and caramelized. The edges should be deep golden and slightly charred.

Make the Chimichurri:

While the cabbage roasts, chop the parsley, cilantro, and jalapeños finely, then combine them in a bowl with the garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper. Stir well and let it sit for at least 10 minutes so the flavors can get to know each other.

Plate and Serve:

Transfer the roasted cabbage steaks to plates and spoon generous amounts of the jalapeño chimichurri over the top. Serve immediately while they are still warm and the sauce is vibrant.

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The first time I served this to a group, someone asked if I had grilled the cabbage because the char was so pronounced. I had not, just a hot oven and a little patience. We ate with our hands, tearing off pieces and dipping them back into the leftover chimichurri pooled on the plate. It felt more like a gathering than a meal, and that is exactly what good food should do.

How to Store and Reheat

The roasted cabbage keeps in the fridge for up to three days in an airtight container, though it loses some of its crispness. Reheat it in a 400°F oven for about 10 minutes to bring back the edges, or enjoy it cold in a grain bowl. The chimichurri, on the other hand, stays bright and punchy for days and only gets better as it sits.

Variations You Might Love

If you want to dial down the heat, swap the jalapeños for a mild green pepper or just one seeded jalapeño. For a richer version, add a tablespoon of toasted pine nuts or walnuts to the chimichurri. I have also used red cabbage with beautiful results, it turns a deep purple and tastes just as sweet. Sometimes I throw in a handful of arugula to the sauce for a peppery bite that plays well with the herbs.

Serving Suggestions

These cabbage steaks work as a main dish over quinoa, farro, or rice, or as a bold side next to grilled chicken or tofu. I have served them alongside roasted chickpeas and a simple salad for a light, satisfying dinner. They also pair beautifully with crusty bread to soak up every last drop of that chimichurri.

• Add a squeeze of fresh lemon juice over the top just before serving for extra brightness.
• Garnish with extra chopped herbs or a sprinkle of flaky sea salt for a finishing touch.
• Serve with a cold beer or sparkling water with lime, something crisp to match the heat.

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This dish taught me that vegetables do not need to be complicated to be memorable. A little heat, a little acid, and some time in the oven can turn something simple into something you will make again and again.

Recipe FAQs

→ How do I cut cabbage into steaks without it falling apart?

Keep the core intact when slicing. Cut the cabbage through the core into 1-inch thick rounds. The core holds each steak together during roasting.

→ Can I make the chimichurri ahead of time?

Yes, the chimichurri actually improves when made ahead. Prepare it up to 3 days in advance and refrigerate. The flavors will deepen and meld together beautifully.

→ What if I don't like spicy food?

Simply reduce the jalapeños to one or omit them entirely. You can also skip the red pepper flakes. The chimichurri will still be flavorful with just the herbs and garlic.

→ Can I use a different type of cabbage?

Absolutely. Red cabbage or savoy cabbage work well, though cooking times may vary slightly. Red cabbage takes a bit longer to caramelize and will have a sweeter flavor.

→ What should I serve with these cabbage steaks?

These pair wonderfully with quinoa, rice, or roasted potatoes. They also complement grilled proteins or can stand alone as a satisfying vegetarian main course.

→ How do I know when the cabbage is properly roasted?

Look for golden brown, crispy edges and tender centers. The steaks should be fork-tender but still hold their shape, with visible caramelization on both sides.