Cabbage Steaks With Jalapeño Chimichurri (Printable)

Caramelized cabbage steaks topped with spicy jalapeño chimichurri. Vegan, gluten-free, and bursting with flavor.

# 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
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# Directions:

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 pieces.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and season evenly with salt and pepper.
04 - Roast in oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and allow to rest for at least 10 minutes to develop flavors.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak and serve immediately.

# Expert Tips:

01 -
  • It transforms an inexpensive, everyday vegetable into something that tastes like it belongs at a fancy restaurant.
  • The spicy, herbaceous chimichurri cuts through the sweetness of the roasted cabbage in the most satisfying way.
  • You can prep the sauce while the cabbage roasts, making it surprisingly hands off for such bold flavor.
  • It works as a hearty vegan main or a show stopping side that even meat lovers crave.
02 -
  • Do not remove the core when slicing the cabbage, it's what holds each steak together during roasting.
  • Flip the steaks gently with a spatula, they can be a little delicate until fully roasted.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to marry and mellow.
  • If your cabbage steaks are smaller or thinner, reduce the roasting time by 5 to 10 minutes to avoid burning.
03 -
  • Use a very sharp knife when slicing the cabbage, a dull blade will crush the layers and make clean steaks nearly impossible.
  • If you want extra crispy edges, brush the steaks with oil again halfway through roasting before you flip them.
  • Make a double batch of chimichurri, it keeps for days in the fridge and tastes great on just about everything.
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