Cabbage Steaks Jalapeño Chimichurri (Printable Version)

Thick, roasted cabbage steaks caramelized to perfection, topped with a vibrant, spicy jalapeño chimichurri for a delicious plant-based dish.

# Ingredient List:

→ For the 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

→ For the 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
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 any tough outer leaves from the cabbage. Cut the cabbage into 1-inch thick rounds to form steaks, yielding about 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, until edges are crispy and golden brown.
05 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix well and let sit for at least 10 minutes for flavors to meld.
06 - Transfer roasted cabbage steaks to plates. Spoon generous amounts of jalapeño chimichurri over each steak. Serve immediately, garnished with extra herbs if desired.

# Expert Tips:

01 -
  • The combination of sweet roasted cabbage and bright spicy chimichurri will make you forget youre eating something so healthy and simple
  • This recipe transforms humble ingredients into something that feels fancy and restaurant worthy without any fancy techniques or hard to find ingredients
02 -
  • Letting the chimichurri sit for at least 10 minutes isnt optional. The garlic needs time to mellow and the herbs need time to release their oils.
  • Dont slice the cabbage too thin or it will fall apart during roasting. One inch is your sweet spot.
03 -
  • Pat the cabbage slices dry with a paper towel before oiling them. Extra moisture prevents proper caramelization.
  • Use your hands to rub the oil and seasoning into the cabbage instead of a brush. You get better coverage and can feel any dry spots.
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