Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage steaks with vibrant jalapeño chimichurri. Bold, plant-based, ready in 55 minutes.

# 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:

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 with salt and pepper.
04 - Roast cabbage steaks for 30-35 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 well and let sit for at least 10 minutes to allow flavors to meld.
06 - Transfer roasted cabbage steaks to plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with extra fresh herbs if desired.

# Expert Tips:

01 -
  • The cabbage gets crispy on the edges and tender in the middle, almost like a steak with actual texture and presence on the plate.
  • The jalapeño chimichurri is so bright and punchy it makes you forget you are eating something this simple and cheap.
  • It works as a main dish for plant based eaters or a bold side that does not fade into the background.
  • You can make the chimichurri ahead and it only gets better as it sits, which means less last minute stress.
02 -
  • Flip the cabbage steaks gently with a wide spatula because they can fall apart if you are too rough, especially around the edges.
  • Let the chimichurri sit for at least 10 minutes before serving or the raw garlic will punch you in the face instead of blending in.
  • If your cabbage steaks are uneven in thickness, the thinner parts will cook faster, so keep an eye on them and pull any early finishers off the pan.
03 -
  • Use a sharp knife to cut the cabbage steaks cleanly so the layers stay together instead of shredding apart.
  • Do not crowd the baking sheet or the cabbage will steam instead of roast, which means no crispy edges.
  • Make extra chimichurri because it disappears fast and you will want it on everything for the next few days.
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