Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri sauce. Vegan and gluten-free.

# What You 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, optional for extra heat
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove tough outer leaves from cabbage and cut into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
02 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and season evenly with salt and black pepper.
03 - Roast in preheated oven for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and golden brown.
04 - While cabbage roasts, combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper in a small bowl. Mix thoroughly and allow to rest for at least 10 minutes to develop flavors.
05 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak. Serve immediately with optional fresh herb garnish.

# Expert Advice:

01 -
  • It turns humble cabbage into something you'd actually crave, with crispy caramelized edges that taste almost meaty.
  • The chimichurri is so vibrant and versatile you'll want to put it on everything from grilled bread to roasted potatoes.
  • It's ridiculously simple but looks impressive enough to serve to guests who think they don't like cabbage.
  • You get a full flavored vegan main that doesn't feel like you're compromising on anything.
02 -
  • Don't skip the flip halfway through roasting or one side will stay pale and limp while the other burns.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic mellows and the vinegar softens the raw edge of the herbs.
  • If your cabbage steaks fall apart while cutting, save the loose leaves and roast them anyway, they'll still taste incredible.
03 -
  • Make extra chimichurri and use it as a marinade for tofu, a dressing for grain bowls, or a dip for crusty bread.
  • If your oven runs hot, check the cabbage at 25 minutes to avoid burning, every oven is different and you want golden, not black.
  • For even more flavor, sprinkle smoked paprika or cumin on the cabbage before roasting.
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