Cabbage Steaks With Jalapeño Chimichurri (Printable Version)

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

# What You Need:

→ Cabbage Steaks

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

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon red pepper flakes, optional
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage. Cut 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 in oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - Combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper in a small bowl. Mix well and allow to sit for 10 minutes for flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms humble cabbage into something deeply satisfying and surprisingly hearty.
  • The jalapeño chimichurri adds brightness and heat that wakes up every bite.
  • It comes together in under an hour with ingredients you probably already have.
  • Perfect for impressing guests or feeding yourself something bold and nourishing.
02 -
  • Cutting the cabbage too thin will cause it to fall apart, so stick to full inch-thick rounds and keep the core in place.
  • Flipping the steaks halfway through roasting is essential for even caramelization and prevents one side from burning.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic mellows and the flavors marry beautifully.
03 -
  • Brush the cabbage steaks with oil right before they go in the oven so the seasoning sticks and the edges crisp up perfectly.
  • Make the chimichurri ahead of time and let it sit in the fridge for a few hours, the flavors deepen and the sauce becomes even more vibrant.
  • Use a metal spatula to flip the cabbage steaks gently so they don't break apart, and don't worry if a few leaves fall off, they'll crisp up beautifully on their own.
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