Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri for a bold plant-based main or side.

# 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
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut into 1-inch thick rounds to form steaks, yielding approximately 4 pieces.
03 - Arrange steaks on baking sheet. Brush both sides with olive oil and season with salt and pepper.
04 - Roast for 30 to 35 minutes, flipping halfway through, 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 thoroughly and allow to rest 10 minutes for flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Top each steak with generous portions of jalapeño chimichurri.
07 - Serve immediately with optional fresh herb garnish.

# Expert Advice:

01 -
  • It turns an everyday, humble vegetable into something that feels restaurant worthy without any fancy techniques.
  • The contrast between the sweet, tender cabbage and the bright, spicy chimichurri wakes up your taste buds in the best way.
  • You can prep the sauce while the cabbage roasts, so everything comes together in under an hour with minimal effort.
  • It works as a hearty vegan main or a bold side that actually competes for attention on the plate.
02 -
  • Keep the core intact when slicing the cabbage, or your steaks will fall apart into loose leaves the moment you try to flip them.
  • Let the chimichurri sit for at least 10 minutes before serving, the resting time makes all the difference in how the flavors come together.
  • Flip the cabbage steaks gently with a spatula, they can be delicate even with the core holding them together.
03 -
  • Use a sharp knife when slicing the cabbage, a dull blade will crush the layers and make it harder to keep the steaks intact.
  • Don't skip flipping the cabbage halfway through roasting, both sides need direct heat to get that caramelized, crispy texture.
  • Taste the chimichurri before serving and adjust the vinegar or salt if needed, since the intensity of jalapeños can vary.
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