Cabbage Steaks With Jalapeño Chimichurri (Printable View)

Roasted cabbage steaks with golden edges, topped with vibrant spicy jalapeño chimichurri. Vegan and gluten-free.

# What You'll Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - ½ cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - ½ teaspoon red pepper flakes
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove any tough outer leaves from the cabbage and cut into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
02 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides with olive oil and season evenly with salt and pepper.
03 - Roast in the oven for 30 to 35 minutes, flipping halfway through cooking, until edges are crispy and golden brown.
04 - 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 for at least 10 minutes to develop flavors.
05 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak and serve immediately with optional fresh herb garnish.

# Expert Tips:

01 -
  • It turns an inexpensive head of cabbage into something that feels special enough for guests.
  • The jalapeño chimichurri is so good you will want to spoon it on everything for days.
  • It is vegan and gluten free without tasting like a compromise.
  • Roasting brings out a natural sweetness in cabbage that surprises people every time.
02 -
  • Do not skip flipping the cabbage halfway through roasting or one side will burn while the other stays pale and sad.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic softens and the flavors marry beautifully.
  • Cut the cabbage steaks a full inch thick or they will fall apart and turn into roasted shreds instead of impressive slabs.
03 -
  • Use a sharp knife to cut clean cabbage steaks, and save the loose outer pieces for slaw or soup so nothing goes to waste.
  • Make the chimichurri a few hours ahead or even the night before so the flavors have time to bloom and the garlic mellows out.
  • If your cabbage steaks start to fall apart while slicing, leave the core intact and roast them anyway since the loose bits get extra crispy and delicious.
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