Cabbage Steaks With Jalapeño Chimichurri

I was skeptical the first time someone told me cabbage could be the star of dinner. But one rainy Thursday, I sliced a head into thick rounds, brushed them with oil, and slid them into a hot oven. What emerged was golden, caramelized, almost meaty in texture. Topped with a punchy jalapeño chimichurri I'd whipped up on a whim, those cabbage steaks became a weeknight revelation I've returned to ever since.

I made this for a friend who swore she hated cabbage, and she scraped her plate clean. We sat at my tiny kitchen table, the scent of roasted edges and fresh herbs hanging in the air, and she admitted maybe it wasn't the vegetable but how it had been cooked all those years. That night, cabbage steaks became my go-to proof that simple ingredients, treated right, can change minds.

Ingredients

• Large green cabbage: The foundation of the dish, slice it thick so it holds its shape and develops crispy, caramelized edges in the oven.
• Olive oil (for cabbage): Helps the cabbage brown beautifully and keeps the interior tender without drying out.
• Sea salt and black pepper: Simple seasoning that lets the cabbage's natural sweetness shine through as it roasts.
• Fresh flat-leaf parsley: The backbone of the chimichurri, providing herbaceous freshness and vibrant green color.
• Fresh cilantro: Adds a bright, citrusy note that balances the heat from the jalapeños perfectly.
• Jalapeños: Seeded and chopped, they bring a lively kick without overwhelming the sauce, adjust to your heat preference.
• Garlic cloves: Minced fresh, they add pungency and depth that mellows slightly as the chimichurri sits.
• Extra-virgin olive oil (for chimichurri): The silky base that ties all the herbs and spices together into a cohesive, pourable sauce.
• Red wine vinegar: Cuts through the richness of the oil and adds a tangy brightness that makes the chimichurri pop.
• Dried oregano: A classic chimichurri herb that brings earthy, slightly floral notes to the mix.
• Red pepper flakes (optional): For those who want an extra layer of heat, these add a slow burn that builds with each bite.

Instructions

Prepare the oven and baking sheet:

Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This high heat is key to achieving those crispy, golden edges.

Slice the cabbage into steaks:

Remove any tough 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 sturdy steaks from one large head.

Season and oil the cabbage:

Arrange the cabbage steaks on your prepared baking sheet, then brush both sides generously with olive oil. Season evenly with sea salt and freshly ground black pepper.

Roast until golden and crispy:

Slide the baking sheet into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through so both sides get beautifully caramelized. The edges should be crispy and the centers tender.

Make the jalapeño chimichurri:

While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper in a small bowl. Stir well and let the mixture sit for at least 10 minutes so the flavors meld and deepen.

Plate and top with chimichurri:

Transfer the roasted cabbage steaks to individual plates and spoon generous amounts of the vibrant jalapeño chimichurri over each one. Serve immediately while the cabbage is still warm and the sauce is fresh.

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One evening, I served these cabbage steaks alongside grilled chicken for a mixed crowd, and the vegetarians and meat-eaters alike went back for seconds. The chimichurri became the real conversation starter, everyone asking for the recipe and marveling at how something so simple could taste so alive. That's when I realized this dish wasn't just food, it was a bridge between palates and preferences.

Choosing and Preparing Your Cabbage

Look for a large, firm head of green cabbage with tightly packed leaves and no brown spots. When you slice it, work slowly and use a sharp chef's knife to ensure clean cuts that keep the core intact. The core is what holds each steak together during roasting, so resist the urge to remove it until after cooking. If you end up with loose outer leaves, save them for slaw or soup instead of tossing them.

Adjusting the Heat Level

If you're sensitive to spice, start with just one jalapeño and remove all the seeds and membranes before chopping. For those who crave fire, leave some seeds in or add the optional red pepper flakes to the chimichurri. I've learned that tasting the sauce before serving lets you adjust the heat to your exact preference, and a squeeze of fresh lemon juice can tame any accidental overload.

Serving Suggestions and Storage

These cabbage steaks shine as a standalone main when served over quinoa, farro, or a bed of greens, but they also make a bold side dish alongside grilled meats or plant-based proteins. The chimichurri is incredibly versatile, use leftovers on roasted vegetables, grilled fish, or even stirred into scrambled eggs the next morning.

• Store any leftover chimichurri in an airtight container in the fridge for up to 3 days.
• Reheat cabbage steaks in a 350°F oven for about 10 minutes to restore their crispness.
• Garnish with extra fresh herbs or a sprinkle of flaky sea salt just before serving for a restaurant-quality finish.

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This recipe taught me that bold flavor doesn't require complexity, just good ingredients and a little heat. I hope it brings the same kind of surprise and satisfaction to your table that it's brought to mine.

Recipe FAQ

→ Can I make the chimichurri ahead of time?

Yes, the jalapeño chimichurri can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will continue to develop and meld together.

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

Keep the core intact when cutting. Slice the cabbage into 1-inch thick rounds through the core, which will hold the layers together during roasting.

→ What can I serve with cabbage steaks?

These pair beautifully with quinoa, rice, roasted potatoes, or alongside grilled proteins. They also work well as a lighter main dish with a fresh salad.

→ How can I adjust the spice level?

For a milder version, use only one jalapeño and remove all seeds and membranes. For extra heat, keep the seeds or add the optional red pepper flakes.

→ Can I use a different type of cabbage?

While green cabbage works best for its structure and flavor, you can also use savoy or purple cabbage. Purple cabbage will add beautiful color but may be slightly more delicate.

→ What if my cabbage steaks don't get crispy?

Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Brushing generously with olive oil also helps achieve golden, crispy edges.