Pin It I sliced into my first cabbage steak on a rainy Tuesday when I had nothing but a head of cabbage and a jar of herbs in the fridge. The idea of roasting it whole seemed odd until I watched those thick rounds turn golden at the edges, caramelizing like something far fancier than humble cabbage. When I drizzled on that bright, spicy chimichurri, the kitchen smelled like a summer garden crashed into a street taco stand. It was one of those happy accidents that became a weekly ritual. Now I crave the charred, sweet crunch paired with that punchy green sauce more than I probably should.
The first time I made this for friends, I worried they would think I was just serving them glorified coleslaw. But when they saw those thick, golden slabs on the plate, dripping with green sauce, their faces changed. One friend said it tasted like something from a trendy plant-based bistro, which made me laugh because it cost me about three dollars to make. We ended up fighting over the last chimichurri in the bowl, dipping bread into it like it was liquid gold. That night, cabbage earned a permanent spot in my dinner rotation.
Ingredients
- Green cabbage: Choose a firm, heavy head with tightly packed leaves so your steaks hold together during roasting and develop those crispy, caramelized edges.
- Olive oil for cabbage: Brush it generously on both sides to help the cabbage brown and prevent it from drying out in the high heat of the oven.
- Sea salt and black pepper: Simple seasoning lets the cabbage shine, and the salt draws out moisture so the edges get beautifully crisp.
- Fresh flat-leaf parsley: The base of the chimichurri, it adds a bright, grassy flavor that balances the heat from the jalapeños.
- Fresh cilantro: Just a handful brings a citrusy, herbal note that makes the sauce feel alive and vibrant.
- Jalapeños: Seeding them tames the heat but keeps the fruity pepper flavor, and you can always leave some seeds in if you like it spicy.
- Garlic cloves: Minced fine, they add a sharp bite that mellows beautifully when mixed with the oil and vinegar.
- Extra-virgin olive oil: Use a good quality one here since it is the body of the chimichurri and carries all the flavors together.
- Red wine vinegar: The acidity cuts through the richness of the oil and cabbage, brightening every bite.
- Dried oregano: A touch of earthiness that ties the chimichurri to traditional Latin flavors.
- Red pepper flakes: Optional, but if you want extra heat, a pinch goes a long way.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper so cleanup is easy and nothing sticks. This high heat is key to getting those crispy, caramelized edges.
- Slice the Cabbage:
- Remove any loose or damaged outer leaves, then cut the cabbage into 1-inch thick rounds, slicing straight down through the core so each steak holds together. You should get about four solid steaks from one large head.
- Season the Steaks:
- Lay the cabbage steaks on the baking sheet and brush both sides with olive oil, making sure every surface is coated. Season generously with salt and pepper.
- Roast Until Golden:
- Slide the pan into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through so both sides get beautifully browned and crispy. The kitchen will start to smell sweet and toasty.
- Make the Chimichurri:
- While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper in a small bowl. Stir well and let it sit so the flavors meld together.
- Plate and Sauce:
- Transfer the roasted cabbage steaks to serving plates and spoon generous amounts of the jalapeño chimichurri over each one. Serve immediately while the cabbage is still warm and crispy.
Pin It I remember the evening my mom tried this and said she never knew cabbage could taste like that. She grew up boiling it into submission, so seeing it roasted and sauced like a proper steak made her laugh. We sat on the porch with our plates, chimichurri dripping everywhere, and she asked for the recipe twice before we even finished eating. That is when I knew this dish had something special, something that could change how people see a humble vegetable.
Storing and Reheating
Leftover cabbage steaks can be stored in an airtight container in the fridge for up to three days, though they lose some of their crispness. Reheat them in a hot oven or skillet to bring back a bit of that caramelized texture, and add fresh chimichurri right before serving. The chimichurri itself keeps beautifully in a jar in the fridge and actually tastes better the next day when the flavors have had time to deepen. I have been known to eat cold cabbage straight from the container with a fork, dipping each bite into the sauce like it is my own private lunch treasure.
Serving Suggestions
These cabbage steaks make a stunning centerpiece for a plant-based dinner, especially when served over quinoa, farro, or creamy polenta to soak up all that chimichurri. They also work beautifully as a side dish alongside grilled chicken, steak, or roasted tofu if you are feeding a crowd with different tastes. I love adding a squeeze of fresh lemon or lime over the top just before serving for an extra burst of brightness. A simple arugula salad on the side with a light vinaigrette rounds out the plate without competing with the bold flavors of the chimichurri.
Customizing Your Chimichurri
If you are sensitive to heat, start with just one jalapeño and taste the chimichurri before adding more. You can also swap in a poblano pepper for a milder, smokier flavor that still brings character without the burn. Sometimes I add a handful of fresh mint or basil to the mix for a different herbal note, or a teaspoon of honey to balance the acidity if the vinegar feels too sharp. The beauty of chimichurri is that it is forgiving and adaptable, so trust your palate and adjust until it tastes right to you.
- Try adding a pinch of smoked paprika to the chimichurri for a subtle smoky depth.
- Toss any leftover sauce with roasted potatoes, grilled vegetables, or even scrambled eggs.
- Double the chimichurri recipe because you will want extra for everything else in your fridge.
Pin It This recipe taught me that vegetables do not need to be complicated to feel exciting. A little heat, some char, and a bold sauce can turn the ordinary into something you actually look forward to eating.
Recipe Questions & Answers
- → How do I prevent the cabbage steaks from falling apart?
Cut through the core when slicing to keep each steak intact. The core holds the layers together during roasting.
- → Can I make the chimichurri ahead of time?
Yes, prepare it up to 3 days in advance and refrigerate. The flavors actually improve as they meld together.
- → What can I serve with cabbage steaks?
Pair with quinoa, rice, roasted potatoes, or serve alongside grilled proteins for a complete meal.
- → How do I adjust the spice level?
Use fewer jalapeños or remove all seeds and membranes for mild heat. Add extra red pepper flakes for more kick.
- → Can I use a different type of cabbage?
Purple cabbage works well and adds beautiful color. Savoy cabbage is also delicious but may cook slightly faster.
- → What if my cabbage steaks are uneven in thickness?
The outer steaks may be thinner. Check them earlier and remove if they're browning too quickly while the center steaks finish.