Pin It I burned my first batch of cabbage steaks because I didn't believe vegetables could actually caramelize that fast. The smell of charred edges filled the kitchen, and I stood there staring at the blackened rounds thinking I'd ruined dinner. But then I tried again, this time watching closely, and when those edges turned golden and sweet, I realized I'd been missing out on cabbage my whole life. The jalapeño chimichurri came later, born from a fridge cleanout and a craving for something bright and punchy.
I served this to my skeptical brother during a winter visit, and he went quiet after the first bite. He's the kind of person who needs meat on his plate, or so I thought. By the end of the meal, he was dragging his fork through the leftover chimichurri on his plate, asking if I had more cabbage in the fridge. That's when I knew this recipe had real power.
Ingredients
- Large green cabbage: The star here, cut thick so it holds its shape and develops those sweet, crispy edges that make this dish unforgettable.
- Olive oil (for steaks): Brushed on generously to help the cabbage caramelize and crisp up without drying out in the high heat.
- Sea salt: Essential for drawing out moisture and intensifying the natural sweetness of the roasted cabbage.
- Freshly ground black pepper: Adds a subtle heat that complements the cabbage without competing with the chimichurri.
- Fresh flat leaf parsley: The backbone of the chimichurri, bringing a clean, grassy brightness that balances the richness of the oil.
- Fresh cilantro: Adds a citrusy, floral note that makes the sauce feel alive and vibrant on your tongue.
- Jalapeños: Seeded to keep the heat manageable but still present, giving the chimichurri its signature kick.
- Garlic cloves: Minced fine so it disperses evenly, adding pungency and depth without overwhelming the herbs.
- Extra virgin olive oil: The liquid base that carries all the flavors and gives the chimichurri its silky, coating texture.
- Red wine vinegar: Cuts through the oil with acidity, waking up your palate and making every bite feel fresh.
- Dried oregano: A classic chimichurri ingredient that adds an earthy, slightly floral undertone.
- Red pepper flakes: Optional but recommended if you want that extra warmth lingering after each bite.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what transforms the cabbage from ordinary to extraordinary.
- Cut the Cabbage:
- Peel away any damaged outer leaves, then slice the cabbage into 1 inch thick rounds, cutting straight down through the core so each steak holds together. You should get about four solid steaks from one large head.
- Season the Steaks:
- Lay the cabbage rounds on your prepared sheet and brush both sides generously with olive oil, then sprinkle with salt and pepper. Don't be shy with the oil, it's what makes the edges crisp.
- Roast Until Golden:
- Slide the tray into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through so both sides get that beautiful caramelization. The edges should be crispy and deeply golden, with some darker spots that add a touch of sweetness.
- Make the Chimichurri:
- While the cabbage roasts, combine the parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Stir it all together and let it sit so the flavors can meld and soften.
- Plate and Serve:
- Transfer the roasted cabbage steaks to plates and spoon the chimichurri generously over each one. Serve immediately while the cabbage is still hot and the sauce is at room temperature.
Pin It The first time I made this for a dinner party, someone asked if I'd grilled the cabbage because the char was so pronounced. I hadn't, but the oven had done all the work, and I felt like I'd discovered a secret. That night, the chimichurri bowl was scraped clean, and I realized this dish didn't need meat or complexity to feel complete.
How to Store and Reheat
Leftover cabbage steaks can be refrigerated in an airtight container for up to three days, though they'll lose some of their crispness. Reheat them in a hot oven or skillet to bring back a bit of that caramelized texture, and add fresh chimichurri just before serving. The chimichurri itself keeps beautifully in the fridge for up to three days and actually tastes better the next day once the flavors have fully married.
Serving Suggestions
I love serving these steaks over a bed of quinoa or farro to soak up the extra chimichurri, or alongside roasted sweet potatoes for a hearty, colorful plate. They also work beautifully as a side to grilled chicken or steak if you're feeding a crowd with mixed dietary preferences. A squeeze of fresh lemon right before serving adds a brightness that makes everything pop even more.
Variations and Swaps
If you can't handle much heat, swap the jalapeños for a mild green pepper or cut back to just one with all the seeds removed. I've also made this with red cabbage, which turns a stunning deep purple when roasted and has a slightly sweeter flavor. For a different herb profile, try swapping half the parsley for fresh basil or mint, it changes the whole vibe of the chimichurri.
- Use lemon juice instead of red wine vinegar for a brighter, less tangy sauce.
- Add a tablespoon of capers to the chimichurri for a briny, salty kick.
- Sprinkle crumbled feta or cotija cheese over the finished steaks if you're not keeping it vegan.
Pin It This recipe taught me that vegetables don't need to be complicated to be crave worthy, just treated with respect and a little heat. I hope it becomes one of those dishes you turn to when you want something satisfying, bright, and completely your own.
Recipe FAQs
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact while slicing—it holds the leaves together. Cut 1-inch thick rounds through the core, and only use the center slices that stay connected. Save loose outer leaves for other dishes.
- → Can I make the chimichurri ahead of time?
Yes, chimichurri actually improves with time. Prepare it up to 3 days ahead and refrigerate in an airtight container. The flavors will meld beautifully, and you can bring it to room temperature before serving.
- → What if I don't like spicy food?
Use just one jalapeño instead of two, or substitute with a mild green pepper. You can also omit the red pepper flakes entirely. The fresh herbs will still provide plenty of flavor without the heat.
- → Can I grill the cabbage steaks instead of roasting?
Absolutely! Brush with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The smoky flavor pairs wonderfully with the bright chimichurri sauce.
- → What should I serve with cabbage steaks?
They work beautifully over quinoa, brown rice, or cauliflower rice as a main dish. As a side, pair them with grilled proteins, roasted chicken, or black beans. Add a simple green salad to complete the meal.
- → How do I store and reheat leftovers?
Store cabbage steaks and chimichurri separately in airtight containers for up to 3 days. Reheat steaks in a 375°F oven for 10 minutes until warmed through, then top with fresh chimichurri before serving.