Cabbage Steaks With Jalapeño Chimichurri (Print Version)

Golden roasted cabbage rounds topped with vibrant, spicy jalapeño chimichurri for a bold plant-based dish.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 0.25 cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - 0.5 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 0.5 teaspoon red pepper flakes
13 - 0.5 teaspoon sea salt
14 - 0.25 teaspoon ground black pepper

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Cut the cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
03 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides generously with olive oil and season evenly with salt and pepper.
04 - Roast in the oven for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and deep golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, 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 Advice:

01 -
  • It turns humble cabbage into something that tastes indulgent and looks stunning on the plate.
  • The jalapeño chimichurri adds layers of brightness and heat that wake up every bite.
  • Its fast enough for a Tuesday and impressive enough for company.
  • Both vegan and gluten-free without sacrificing flavor or texture.
02 -
  • Cutting through the core is essential, it holds the cabbage steak together during roasting and prevents it from falling apart.
  • Dont skip the flip halfway through or one side will burn while the other stays pale.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic mellows and the flavors blend.
03 -
  • Use a sharp knife to cut clean, even rounds, a dull blade will crush the cabbage and make it harder to keep the steaks intact.
  • If your cabbage is huge, save the outer rounds that fall apart and toss them on the baking sheet too, they'll roast into crispy, snackable bits.
  • Taste the chimichurri before serving and adjust salt, vinegar, or heat to your liking, it should be punchy and alive.
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