Cabbage Steaks With Jalapeño Chimichurri (Printable)

Roasted cabbage steaks topped with vibrant jalapeño chimichurri. Bold, caramelized, and plant-based perfection.

# Ingredient List:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 0.25 cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - 0.5 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon red pepper flakes
13 - 0.5 teaspoon sea salt
14 - 0.25 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 4 steaks.
02 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
03 - Roast in oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
04 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix well and allow to sit for at least 10 minutes.
05 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak and serve immediately.

# Expert Tips:

01 -
  • It turns humble cabbage into something you actually crave, with crispy golden edges and a soft, sweet center.
  • The jalapeño chimichurri is bright and bold, and you will want to drizzle it on everything for days.
  • Its vegan and gluten free without trying to be, just vegetables done really, really well.
  • You can prep the sauce while the cabbage roasts, so dinner comes together without much fuss.
02 -
  • Keep the core intact when you slice the cabbage or the steaks will fall apart in the oven, which I learned the hard way on my first attempt.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors mellow and blend in a way that makes all the difference.
  • Flip the cabbage steaks gently with a spatula, they can be delicate until they are fully roasted and crisp.
03 -
  • Use a sharp knife to cut the cabbage steaks cleanly, a dull blade will crush the leaves and make them fall apart.
  • If your oven runs hot, check the cabbage at 25 minutes to avoid burning the edges before the center is tender.
  • Make a double batch of chimichurri and keep it in the fridge, it is incredible on eggs, grilled vegetables, and even stirred into pasta.
Go Back