Cabbage Steaks With Jalapeño Chimichurri (Printer-Friendly)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri for a bold plant-based main or side.

# What You'll Need:

→ 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

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
04 - Roast cabbage steaks in oven for 30-35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and let rest for at least 10 minutes to allow flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Generously spoon jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It turns humble cabbage into something you'd actually crave, with crispy edges and a tender center that soak up the spicy, herbaceous sauce.
  • The chimichurri is endlessly flexible and tastes even better the next day, so you can make extra and drizzle it on everything from grilled tofu to roasted potatoes.
02 -
  • Keep the core intact when slicing or your cabbage steaks will fall apart into sad little leaves instead of holding together as beautiful rounds.
  • Don't skip the flip halfway through roasting, or one side will burn while the other stays pale and soggy.
03 -
  • Let the chimichurri sit for at least 10 minutes before serving, the resting time lets the garlic mellow and the flavors marry in a way that tastes more intentional.
  • Use a pastry brush or your hands to really work the olive oil into every layer of the cabbage, it's the difference between crispy and limp.
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