Cabbage Steaks With Jalapeño Chimichurri (Print Version)

Golden roasted cabbage steaks with vibrant jalapeño chimichurri sauce. Vegan, gluten-free, and boldly flavorful.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage, cut into 1-inch thick rounds
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
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. Remove tough outer leaves from cabbage and cut into 1-inch thick rounds to form 4 steaks.
02 - Arrange cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil and season with salt and pepper.
03 - Roast in oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown with caramelized surfaces.
04 - 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 let sit for at least 10 minutes to allow flavors to develop.
05 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak and serve immediately with optional fresh herb garnish.

# Expert Advice:

01 -
  • It turns humble cabbage into a show-stopping centerpiece that even skeptics will devour.
  • The jalapeño chimichurri adds a punchy, herbaceous kick that wakes up every bite.
  • It's entirely plant-based but feels indulgent and rich enough to anchor a full meal.
  • Minimal prep, maximum flavor, and your kitchen smells like a garden after a rainstorm.
02 -
  • Don't skip flipping the cabbage halfway through roasting or one side will stay pale and soft instead of crispy.
  • Let the chimichurri sit for at least 10 minutes before serving; the vinegar needs time to soften the raw garlic and jalapeño.
  • If your cabbage steaks start to fall apart while slicing, it's okay; just roast the loose leaves alongside the intact rounds.
03 -
  • Use a very sharp knife to cut clean cabbage steaks; a dull blade will crush the layers and make them fall apart.
  • Make a double batch of chimichurri and keep it in the fridge; it's incredible on eggs, grilled vegetables, or stirred into grain bowls.
  • If you want even more caramelization, broil the cabbage for the last 2 minutes of cooking, watching closely so it doesn't burn.
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