Cabbage Steaks With Jalapeño Chimichurri (Printable)

Caramelized cabbage steaks roasted until golden, drizzled with vibrant, spicy jalapeño chimichurri sauce.

# 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
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.
02 - Remove 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 with olive oil and season with salt and pepper.
04 - Roast cabbage steaks in the oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and allow to sit for at least 10 minutes to develop flavors.
06 - Transfer roasted cabbage steaks to serving plates. Generously spoon jalapeño chimichurri over each steak and serve immediately.

# Expert Tips:

01 -
  • It transforms an inexpensive head of cabbage into something that looks and tastes like a proper centerpiece.
  • The chimichurri is punchy enough to wake up any bland weeknight dinner you've got going.
  • You can prep the sauce ahead and let the oven do all the real work.
02 -
  • If you open the oven too often to check on the cabbage, you'll lose heat and end up with steamed, sad leaves instead of crispy ones.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to bloom and mellow together.
03 -
  • Cut the cabbage steaks as evenly as possible so they roast at the same rate, uneven pieces will burn or stay undercooked.
  • If your cabbage steaks fall apart, don't panic, just roast the loose leaves anyway, they'll still taste incredible and you can pile them on a plate with the chimichurri.
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