Save I burned my first batch of cabbage steaks because I didn't trust that a humble vegetable could actually char. I kept opening the oven, poking at them, convinced they needed help. They didn't. Once I stepped back and let the heat do its work, those edges crisped into something almost meaty, sweet and dark around the rims. The jalapeño chimichurri came later, after a friend challenged me to make cabbage interesting enough to serve at a dinner party. It worked.
The first time I served these at a potluck, someone asked if I'd grilled them. I hadn't, but the caramelization from the oven was deep enough to trick anyone. A friend who claimed to hate cabbage ate two steaks and scraped the chimichurri off the plate with bread. That was the night I realized vegetables don't need to apologize for being vegetables if you cook them right.
Ingredients
- Large green cabbage: Look for one that feels heavy and compact, the tighter the leaves, the better your steaks will hold together when you slice them.
- Olive oil (for cabbage): Use enough to coat each side generously so the edges crisp instead of steam, don't be shy here.
- Sea salt and black pepper: Simple seasoning lets the cabbage sweetness come through while the oven does its caramelizing magic.
- Fresh flat-leaf parsley: The backbone of chimichurri, it brings a green, grassy brightness that balances the heat.
- Fresh cilantro: Adds a citrusy, floral note that plays nicely with the jalapeños without overpowering them.
- Jalapeños: Seeding them tames the heat, but if you like it spicy, leave a few seeds in for bite.
- Garlic cloves: Minced fine so it melts into the sauce, raw garlic here is bold and punchy in the best way.
- Extra-virgin olive oil (for chimichurri): This is what makes the sauce silky and lets all the flavors cling to the cabbage.
- Red wine vinegar: Cuts through the oil and adds just enough tang to keep things lively.
- Dried oregano: A tiny bit goes a long way, it adds an earthy, herbal depth.
- Red pepper flakes: Optional, but if you want heat that lingers, toss them in.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives you those crispy, golden edges.
- Slice the Cabbage:
- Peel off any sad outer leaves, then slice the cabbage into 1-inch thick rounds, cutting straight down through the core so each steak holds together. You'll get about four solid steaks from a large head.
- Season the Steaks:
- Lay the cabbage steaks flat on your baking sheet, brush both sides with olive oil, and season with salt and pepper. Don't skip the oil, it's what creates that caramelized crust.
- Roast Until Golden:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through. The edges should be crispy and deeply browned, almost charred in spots.
- Make the Chimichurri:
- While the cabbage roasts, chop your parsley, cilantro, jalapeños, and garlic, then mix them in a bowl with olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. Let it sit for at least 10 minutes so the flavors can get to know each other.
- Plate and Serve:
- Transfer the roasted cabbage steaks to plates and spoon the chimichurri generously over the top. Serve immediately while everything is still warm and vibrant.
Save I started making extra chimichurri just to have it around. It's good on eggs, grilled chicken, roasted potatoes, even stirred into rice when you need something quick to feel less boring. One night I tossed leftover cabbage steaks into a grain bowl with the sauce and called it dinner. It was one of those meals that felt like I'd tried, even though I hadn't really.
Adjusting the Heat
If you're nervous about spice, start with just one jalapeño and taste the chimichurri before adding more. You can always add heat, but you can't take it back. I've also made this with a mix of jalapeño and a milder pepper like Anaheim when I'm cooking for a crowd with mixed tolerance. The key is to keep the brightness and the green flavor, the heat is just a bonus.
Serving Suggestions
These cabbage steaks are sturdy enough to be a main dish if you serve them over quinoa, farro, or mashed potatoes. I've also plated them alongside grilled tofu or roasted chicken for people who need something more traditional on their plate. They're flexible like that, bold enough to stand alone but happy to share the spotlight.
Storage and Leftovers
The chimichurri keeps in the fridge for up to three days and actually gets better as it sits. The cabbage steaks are best fresh, but if you have leftovers, reheat them in a hot oven for a few minutes to crisp them back up. Cold cabbage is fine, but it won't have that same roasted magic.
- Store chimichurri in a sealed jar with a thin layer of olive oil on top to keep it fresh.
- Reheat cabbage steaks at 400°F for about 5 minutes to restore the crispy edges.
- Use leftover chimichurri on sandwiches, grain bowls, or tossed with roasted vegetables.
Save This is the kind of recipe that makes you look like you know what you're doing, even if you're winging it. Keep a jar of chimichurri in the fridge and a head of cabbage in the crisper, and you'll always have a plan.
Recipe FAQs
- → How do I prevent the cabbage steaks from falling apart?
Cut the cabbage into 1-inch thick rounds through the core, keeping the core intact to hold the layers together. The core acts as a natural anchor during roasting.
- → Can I make the chimichurri ahead of time?
Yes, the chimichurri actually improves when made a few hours ahead, allowing the flavors to meld. Store it in an airtight container in the refrigerator for up to 3 days.
- → How can I adjust the spice level?
For a milder version, use only one jalapeño and remove all seeds and membranes. You can also omit the red pepper flakes. For more heat, leave some jalapeño seeds in or add an extra pepper.
- → What should I serve with cabbage steaks?
These steaks pair beautifully with quinoa, brown rice, or couscous as a main dish. As a side, they complement grilled proteins, roasted chickpeas, or other roasted vegetables.
- → 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. The smoky flavor pairs wonderfully with the chimichurri.
- → What type of cabbage works best?
Green cabbage is ideal for its sturdy structure and mild sweetness when roasted. Purple cabbage also works well and adds a beautiful color, though it may take slightly longer to caramelize.