Cabbage Steaks With Jalapeño Chimichurri

I sliced into a whole cabbage one winter evening, not expecting much beyond a humble side dish. But when those thick rounds hit the hot oven and started to caramelize at the edges, something magical happened. The kitchen filled with a sweet, roasted aroma that made everyone wander in asking what was for dinner. I topped them with a jalapeño chimichurri I'd thrown together on a whim, and suddenly cabbage became the star of the table.

The first time I served these to friends, I worried they'd think I was being cheap. Instead, they scraped their plates clean and asked for the recipe before dessert even came out. One friend admitted she'd never thought of cabbage as anything but coleslaw material. Watching her take that first bite, eyes widening at the contrast of crispy edges and tender center, reminded me that the simplest ingredients often surprise us the most.

Ingredients

• Large green cabbage: Look for a firm, heavy head with tightly packed leaves. The thickness of your steaks depends on keeping the core intact, so don't remove it.
• Olive oil: This helps the cabbage caramelize beautifully in the oven. Don't skimp, or you'll end up with dry, pale steaks instead of golden ones.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine through without competing with the chimichurri.
• Fresh flat leaf parsley: The backbone of any chimichurri. Curly parsley works in a pinch, but flat leaf has a cleaner, more vibrant flavor.
• Fresh cilantro: Adds a bright, citrusy note that balances the heat from the jalapeños. If you're in the cilantro tastes like soap camp, just use more parsley.
• Jalapeños: Seeding them tames the heat while keeping that fresh pepper flavor. Leave some seeds in if you like it fiery.
• Garlic cloves: Minced fine so every bite of chimichurri has a little punch. Raw garlic mellows as the sauce sits, so don't be shy.
• Extra virgin olive oil: The good stuff makes a difference here. It carries all the flavors and gives the sauce a silky texture.
• Red wine vinegar: Brings acidity and brightness. I've used apple cider vinegar when I've run out, and it works just fine.
• Dried oregano: A little goes a long way. It adds an earthy, slightly floral note that ties everything together.
• Red pepper flakes: Optional, but if you love heat, toss them in. They add a different kind of warmth than fresh jalapeños.

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to getting those crispy, caramelized edges.

Slice the cabbage:

Peel off any damaged outer leaves, then cut the cabbage through the core into 1 inch thick rounds. You should get about four steaks, the core holds them together during roasting.

Season and prep:

Lay the cabbage steaks flat on your baking sheet. Brush both sides generously with olive oil, then sprinkle with salt and pepper.

Roast until golden:

Slide the baking sheet into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through. You want deep golden edges and tender centers.

Make the chimichurri:

While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Stir well and let it sit so the flavors can mingle.

Bring it together:

Once the cabbage is done, transfer the steaks to plates and spoon the chimichurri generously over the top. Serve right away while everything is warm and vibrant.

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There's a moment when you pull those cabbage steaks out of the oven and the edges are crisp and dark, almost lacy, and you realize this unassuming vegetable just became dinner party worthy. I've served these at casual weeknight meals and at gatherings where I wanted to impress without spending hours in the kitchen. Every time, people pause mid conversation to ask what they're eating, and I love watching them realize it's just cabbage dressed up with a little heat and heart.

Choosing and Storing Your Cabbage

A good cabbage steak starts with a good cabbage. Pick one that feels heavy for its size and has tight, crisp leaves without browning or soft spots. I've learned the hard way that a loose, older cabbage will fall apart when you slice it, leaving you with a pile of leaves instead of intact steaks. Store whole cabbage in the crisper drawer, and it'll keep for a week or more. Once you've cut into it, wrap the remaining portion tightly in plastic wrap or a reusable bag and use it within a few days.

Customizing the Chimichurri

Chimichurri is forgiving and loves to be tweaked. If you're not a fan of spice, swap the jalapeños for a mild green pepper or just add more herbs. I've made versions with basil instead of cilantro, and they were just as good, though different. A splash of fresh lemon juice at the end brightens everything up, especially if you're serving this alongside rich or heavy foods. The sauce also gets better as it sits, so making it a few hours ahead or even the night before is a smart move.

Serving Suggestions and Pairings

These cabbage steaks are hearty enough to stand alone as a main, especially if you serve them over quinoa, farro, or creamy polenta. They also make an excellent side to grilled chicken, steak, or roasted tofu. I've even tucked leftover slices into grain bowls the next day, and they held up beautifully. The chimichurri is versatile too, drizzle any extra over roasted potatoes, scrambled eggs, or grilled vegetables.

• Serve with a side of roasted sweet potatoes or a simple green salad for a complete meal.
• Pair with a crisp white wine or a light beer to balance the richness of the olive oil.
• Leftovers can be chopped and stirred into pasta or used as a topping for flatbreads.

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This dish taught me that vegetables don't need to be complicated to be crave worthy. All it takes is a hot oven, a bold sauce, and a willingness to let simple ingredients speak for themselves.

Recipe FAQs

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

Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick rounds. The core will hold the leaves together during roasting.

→ Can I make the chimichurri ahead of time?

Yes, chimichurri actually improves with time. Make it up to 3 days ahead and store in the refrigerator. Let it come to room temperature before serving for best flavor.

→ What can I serve with cabbage steaks?

Pair them with quinoa, brown rice, or cauliflower rice for a complete meal. They also work beautifully alongside grilled proteins, roasted vegetables, or in grain bowls.

→ How do I reduce the heat in the chimichurri?

Use only one jalapeño instead of two, and remove all seeds and white membranes. You can also substitute half the jalapeño with bell pepper for mild, sweet flavor.

→ Can I use a different type of cabbage?

Absolutely. Purple cabbage works wonderfully and adds beautiful color. Napa cabbage is more delicate and cooks faster, so reduce roasting time by 10 minutes.

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

Look for golden brown, crispy edges and tender centers. The cabbage should be easily pierced with a fork but still hold its shape. Caramelization on the surface indicates perfect doneness.