Save The smell of roasted cabbage hit me before I even opened the oven door. I was testing a simple weeknight idea, nothing fancy, just thick slabs of cabbage brushed with oil and left to caramelize. What came out was astonishing: edges bronzed and crisp, centers tender and sweet. I knew then I'd stumbled onto something worth repeating, something that could hold its own on any plate.
I made this for a small dinner party once, worried my friends would scoff at cabbage as a centerpiece. Instead, they went quiet, forks scraping plates, then asked for seconds. One friend, a confirmed carnivore, admitted he didn't miss the meat. That night, cabbage steaks earned a permanent spot in my rotation.
Ingredients
- Large green cabbage: Choose a firm, tight head so the steaks hold together during roasting and don't fall apart when you flip them.
- Olive oil: Brushing both sides generously helps achieve those golden, caramelized edges that make this dish unforgettable.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine through.
- Fresh flat-leaf parsley: The backbone of the chimichurri, it brings earthy freshness that balances the heat.
- Fresh cilantro: Adds a bright, citrusy note that pairs beautifully with the jalapeños.
- Jalapeños: Seeding them tames the fire, but leave a few seeds in if you like a bolder kick.
- Garlic cloves: Minced fine, they melt into the chimichurri and add a warm, pungent depth.
- Extra-virgin olive oil: Use the good stuff here, it carries all the flavors and adds silky richness.
- Red wine vinegar: A sharp tang that brightens the herbs and cuts through the richness of the oil.
- Dried oregano: A small amount adds a Mediterranean warmth that ties everything together.
- Red pepper flakes: Optional, but they layer in another dimension of heat if you're feeling bold.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what transforms the cabbage from soft to crispy-edged and caramelized.
- Cut the Cabbage:
- Peel away any damaged outer leaves, then slice the cabbage into 1-inch thick rounds, cutting straight down through the core to keep each steak intact. You should get about four sturdy steaks from one large head.
- Season the Steaks:
- Lay the cabbage rounds on the baking sheet and brush both sides with olive oil, making sure to coat the edges. Sprinkle generously with sea salt and black pepper.
- Roast Until Golden:
- Slide the baking sheet into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through. Watch for edges that turn deep golden brown and centers that soften and sweeten.
- 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 small bowl. Stir well and let it sit so the flavors marry and deepen.
- Plate and Serve:
- Transfer the roasted cabbage steaks to individual plates and spoon the vibrant green chimichurri generously over the top. Serve immediately while the cabbage is still warm and the sauce is bright.
Save There was a rainy Sunday when I made this just for myself, no occasion, no audience. I sat at the kitchen counter with a cabbage steak drenched in chimichurri, and it felt like a quiet celebration. Sometimes the best meals are the ones nobody else sees.
How to Pick the Perfect Cabbage
Look for a cabbage that feels heavy for its size, with tightly packed leaves and no soft spots. The core should be firm and pale, not dried out or cracked. A fresh cabbage will yield steaks that hold together beautifully and roast evenly, while an old one might fall apart or taste bitter.
Making the Chimichurri Ahead
You can prepare the jalapeño chimichurri up to three days in advance and store it in the fridge in a sealed jar. The flavors actually improve as they sit, becoming more cohesive and mellow. Just give it a good stir before spooning it over the hot cabbage steaks, and add a splash more vinegar if it tastes flat after chilling.
Serving Suggestions and Variations
These cabbage steaks work as a hearty main dish when paired with quinoa, brown rice, or roasted potatoes. They also shine as a side to grilled chicken, steak, or tempeh. If you want to switch things up, try swapping the jalapeños for serranos for more heat, or add a tablespoon of lime juice to the chimichurri for extra brightness.
- Drizzle with a squeeze of fresh lemon just before serving for a citrusy lift.
- Sprinkle with toasted pepitas or sunflower seeds for crunch.
- Serve alongside a simple green salad dressed with olive oil and vinegar to balance the richness.
Save This dish taught me that vegetables don't need to hide behind heavy sauces or fancy techniques to be memorable. Sometimes all it takes is high heat, good oil, and a bold, bright topping to turn the ordinary into something worth savoring.
Recipe Questions & Answers
- → 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 holds the layers together during roasting, preventing them from separating.
- → Can I make the chimichurri ahead of time?
Yes, chimichurri actually improves when made ahead. Prepare it up to 3 days in advance and refrigerate in an airtight container. The flavors will deepen and meld together beautifully over time.
- → What can I serve with cabbage steaks?
Serve alongside quinoa, brown rice, or couscous for a complete meal. They also pair wonderfully with roasted chickpeas, grilled tofu, or as a side to any protein. Add a simple green salad to round out the plate.
- → How do I adjust the spice level?
For milder heat, use just one jalapeño and remove all seeds and membranes. For more heat, keep the seeds or add the optional red pepper flakes. You can also substitute half the jalapeños with bell peppers for sweetness.
- → Can I grill the cabbage instead of roasting?
Absolutely. Brush the steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. Grilling adds a smoky dimension that complements the spicy chimichurri beautifully.
- → Why are my cabbage steaks not getting crispy?
Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Space the steaks apart so air can circulate. Brush generously with oil on both sides, as this promotes caramelization and crispy edges.