Cabbage Steaks With Jalapeño Chimichurri (Printer-friendly)

Golden roasted cabbage steaks with spicy jalapeño chimichurri sauce. Vegan, gluten-free, and ready in under an hour.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/4 cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - 1/2 cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon red pepper flakes, optional
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
03 - Arrange cabbage steaks on prepared baking sheet. Brush both sides with olive oil and season evenly with salt and pepper.
04 - Roast in preheated oven for 30 to 35 minutes, flipping halfway through cooking, 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 if using, salt, and black pepper. Mix thoroughly and allow to rest for at least 10 minutes to allow flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Top each steak generously with jalapeño chimichurri sauce.
07 - Serve immediately, garnishing with additional fresh herbs if desired.

# Expert Suggestions:

01 -
  • The cabbage transforms into something meaty and caramelized, with edges that crunch and a center that stays tender.
  • The jalapeño chimichurri is bright, bold, and so good you will want to put it on everything else in your fridge.
  • It is vegan and gluten free without trying to be, just naturally full flavored and satisfying.
  • You can serve it as a main with grains or as a side that actually steals the show.
02 -
  • Do not cut the cabbage steaks too thin or they will fall apart, one inch is the sweet spot for structure and tenderness.
  • Let the chimichurri sit for at least 10 minutes before serving, the garlic mellows and the flavors bloom in a way that makes a big difference.
  • Flip the cabbage gently with a spatula, if a piece breaks it is not the end of the world but careful handling keeps them pretty.
03 -
  • Use the firmest, freshest cabbage you can find, older heads tend to fall apart more easily when sliced thick.
  • Make extra chimichurri, it is incredible on eggs, grilled vegetables, or stirred into grain bowls throughout the week.
  • If your oven runs cool, bump the temperature up to 450°F to get those crispy edges you are looking for.
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