Save I sliced into a head of cabbage one afternoon, not sure what I was trying to prove. I had seen the phrase cabbage steaks online and thought it sounded a little ridiculous, but also oddly exciting. The thick rounds held together better than I expected, and when they came out of the oven with crispy, golden edges, I understood. This wasn't just roasted cabbage, it was something you could serve with pride.
The first time I made this for friends, I worried it would seem too simple. But when I drizzled that vibrant green sauce over the charred cabbage, the table went quiet in the best way. Someone said it tasted like summer and smoke all at once. I have been making it ever since, whenever I want something that looks impressive but does not ask much of me.
Ingredients
- Green cabbage: Look for a firm, heavy head with tight leaves, the structure is what makes the steaks hold together during roasting.
- Olive oil (for roasting): This helps the cabbage caramelize and crisp up, do not skip brushing both sides generously.
- Sea salt and black pepper: Simple seasoning lets the cabbage flavor shine through, especially once it gets sweet and smoky in the oven.
- Fresh flat leaf parsley: The backbone of the chimichurri, it adds earthiness and a clean, grassy note that balances the heat.
- Fresh cilantro: Just a handful brightens the whole sauce, but you can swap in more parsley if cilantro is not your thing.
- Jalapeños: Seeding them tames the heat without losing flavor, leave some seeds in if you like things spicy.
- Garlic cloves: Minced fine and raw, they bring a sharp bite that mellows as the sauce sits.
- Extra virgin olive oil (for chimichurri): Use a good one here, it carries all the flavors and makes the sauce silky.
- Red wine vinegar: Adds the tangy punch that keeps the sauce from feeling heavy or oily.
- Dried oregano: A little goes a long way, it gives the chimichurri that classic herby warmth.
- Red pepper flakes: Optional, but if you want more heat, this is an easy way to add it without chopping more jalapeños.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is what gives the cabbage those crispy, caramelized edges.
- Cut the Cabbage:
- Peel away any damaged outer leaves, then slice the cabbage into 1 inch thick rounds starting from the center. You should get about four sturdy steaks, the core helps hold them together.
- Season the Steaks:
- Lay the cabbage steaks flat on the baking sheet, brush both sides with olive oil, and season generously with salt and pepper. Do not be shy, the cabbage can handle it.
- Roast Until Golden:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping halfway through. You want deep golden brown edges and tender centers that yield when you press them with a fork.
- Make the Chimichurri:
- While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir well and let it sit so the flavors can mingle and soften.
- Plate and Sauce:
- Transfer the roasted cabbage steaks to plates and spoon the chimichurri generously over the top. The sauce should pool around the edges and soak into the cabbage a little.
- Serve Warm:
- Serve immediately, maybe with a few extra herb leaves scattered on top. This dish is best when the cabbage is still hot and the sauce is cool and bright.
Save There was an evening when I served this alongside grilled chicken, and by the end of the meal, the cabbage was gone but the chicken was not. My friend laughed and said she did not know vegetables could be this exciting. I think about that whenever I am tempted to overthink dinner.
How to Store and Reheat
Leftover cabbage steaks can be stored in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back some of the crispness, microwaving will make them soft but still tasty. The chimichurri keeps even better, staying bright and punchy for up to three days in a sealed jar.
Serving Suggestions
These cabbage steaks shine as a main dish over quinoa, farro, or rice, but they also work beautifully as a side next to grilled proteins or roasted chickpeas. I have served them on a platter family style, drizzled with chimichurri and scattered with toasted pepitas. They are versatile enough to fit into whatever kind of meal you are building.
Variations and Swaps
If you want to mellow the heat, use only one jalapeño or swap in a mild green pepper. You can replace the cilantro with extra parsley or even basil for a different herbal note. Some nights I add a squeeze of lemon juice right before serving, it lifts everything and makes the dish feel even brighter.
- Try red cabbage for a sweeter, more colorful version.
- Add crumbled feta or goat cheese on top if you are not keeping it vegan.
- Swap red wine vinegar for lime juice in the chimichurri for a citrusy twist.
Save This is the kind of recipe that reminds me why I love cooking, simple ingredients, bold flavors, and a little bit of fire. I hope it surprises you the way it surprised me.
Recipe FAQs
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick rounds. The core holds each steak together during roasting.
- → Can I make the chimichurri ahead of time?
Yes, chimichurri actually improves with time. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors will continue to develop.
- → What can I serve with cabbage steaks?
Pair them with quinoa, brown rice, or roasted potatoes for a complete meal. They also work beautifully alongside grilled proteins or other roasted vegetables.
- → How do I reduce the heat in the chimichurri?
Use only one jalapeño instead of two, and remove all seeds and white membranes where most of the heat resides. You can also add more parsley to dilute the spiciness.
- → Can I use a different type of cabbage?
Absolutely. Red cabbage or savoy cabbage work wonderfully. Red cabbage will have a slightly sweeter flavor and may take a few extra minutes to caramelize.
- → How do I know when the cabbage steaks are done?
Look for golden brown, crispy edges and tender centers. The cabbage should be easily pierced with a fork and have visible caramelization on both sides.