Cabbage Steaks Jalapeño Chimichurri

The first time I served cabbage steaks, my dinner guests gave me this puzzled look like Id completely lost my mind. Who gets excited about cabbage? But then they took a bite, and the room went quiet. Theres something magical that happens when you roast thick cabbage slices until the edges turn golden and the interior gets tender and sweet.

Last summer I made these for a backyard barbecue as an afterthought alongside all the usual grilled stuff. By the end of the night, people were ignoring everything else and going back for thirds of the cabbage. My friend Sarah actually texted me the next day saying she dreamed about that sauce.

Ingredients

• 1 large green cabbage: Look for one that feels heavy and firm with tight leaves. The core helps hold the steaks together during roasting, so dont be afraid to leave a bit of it intact when slicing.
• 2 tbsp olive oil: This helps the cabbage caramelize beautifully. I learned the hard way that skimping here means less golden color and flavor.
• 1 tsp sea salt: Cabbage needs a good amount of salt to bring out its natural sweetness. Dont be shy with it.
• ½ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here.
• 1 cup fresh flat-leaf parsley, finely chopped: Flat leaf has better flavor than curly for chimichurri. Fresh herbs are non negotiable.
• ¼ cup fresh cilantro, finely chopped: If you hate cilantro, just double the parsley. The dish will still be delicious.
• 2 jalapeños, seeded and finely chopped: Keep some seeds if you want more heat. I usually leave about half the seeds in.
• 3 garlic cloves, minced: Fresh garlic is crucial here. The jarred stuff just doesnt have the same punch.
• ½ cup extra-virgin olive oil: The good stuff matters since its the backbone of the sauce.
• 2 tbsp red wine vinegar: Adds that perfect tangy brightness that cuts through the richness.
• 1 tsp dried oregano: Dried actually works better than fresh here for that classic chimichurri flavor.
• ½ tsp red pepper flakes: Optional, but I always add them for that extra layer of warmth.
• ½ tsp sea salt: Taste the sauce and adjust. Sometimes it needs a pinch more.
• ¼ tsp ground black pepper: Freshly ground is best for the sauce too.

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment. This high heat is what creates those beautiful caramelized edges.

Prep the cabbage:

Peel off any sad looking outer leaves, then slice the whole head into 1 inch thick rounds. Theyll look like little trees when laid flat.

Season generously:

Brush both sides with olive oil and sprinkle with salt and pepper. Get your hands in there and make sure every surface is coated.

Roast until golden:

Bake for 30 to 35 minutes, flipping halfway through. You want the edges crispy and browned in spots.

Make the magic sauce:

While cabbage roasts, mix parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Let it sit for at least 10 minutes so the flavors become friends.

Bring it together:

Pile those roasted cabbage steaks onto plates and spoon that chimichurri all over them. Dont be shy with the sauce.

Serve immediately:

These are best hot from the oven with that sauce soaking into every nook and cranny.

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My sister who swore she hated cabbage her entire life now makes this recipe weekly. She texted me last week saying her five year old actually asked for seconds. Thats when I knew this recipe was a keeper.

Make It Your Own

Sometimes I swap in red cabbage for a stunning presentation. The flavor is slightly sweeter and the color is absolutely gorgeous against the green herbs. Other times I add a squeeze of fresh lime juice to the chimichurri for extra brightness.

Serving Ideas

These cabbage steaks are surprisingly filling. I love serving them over a bed of fluffy quinoa or couscous to soak up all that flavorful sauce. They also work beautifully alongside grilled fish or as part of a vegetarian taco night.

Storage and Meal Prep

The chimichurri keeps beautifully in the fridge for up to three days and actually gets better as it sits. The cabbage steaks are best fresh but can be reheated in a 350°F oven for about 10 minutes to regain some crispiness.

• Make extra chimichurri and use it on everything from roasted potatoes to grilled corn
• If meal prepping, store the sauce separately and reheat the cabbage before serving
• The cabbage can be sliced a day ahead and kept in an airtight container in the fridge

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Theres something deeply satisfying about taking such an ordinary vegetable and turning it into something people get excited about. This recipe reminds me that the best dishes often come from the simplest ingredients.

Recipe FAQs

→ Can I make the chimichurri less spicy?

Yes, to reduce the heat, you can use only one jalapeño or carefully remove all seeds and membranes from both jalapeños before finely chopping them.

→ What is the best way to cut cabbage for steaks?

First, remove any tough outer leaves. Then, cut the cabbage into 1-inch thick rounds directly through the core. The core helps keep the 'steaks' intact during roasting.

→ How long can I store leftover chimichurri?

The fresh jalapeño chimichurri can be stored in an airtight container in the refrigerator for up to 3 days, making it great for meal prepping.

→ What can I serve these cabbage steaks with?

These versatile cabbage steaks are delicious as a stand-alone plant-based main dish, perhaps alongside some grains, or as a flavorful side to grilled meats or other plant-based proteins.

→ Any tips for enhancing the flavor further?

For an extra burst of brightness, a squeeze of fresh lemon juice over the roasted steaks just before serving will elevate the overall taste. Also, let the chimichurri sit for at least 10 minutes for flavors to meld.

→ Can I use other types of cabbage?

While green cabbage works best for its sturdy structure, you could experiment with savoy or red cabbage. Keep in mind that cooking times might vary slightly depending on the cabbage variety.