Cabbage Steaks With Jalapeño Chimichurri (Printer View)

Golden roasted cabbage topped with spicy jalapeño chimichurri. Bold, plant-based, and 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 - 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, optional
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# Method:

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 generously with olive oil and season with salt and pepper.
04 - Roast cabbage steaks 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 if using, salt, and black pepper. Mix thoroughly and allow to sit for at least 10 minutes for flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • Thick, caramelized edges that taste almost like they've been grilled, except you're just letting the oven do the work.
  • The jalapeño chimichurri is bright and dangerous in the best way—it transforms something humble into something unforgettable.
  • One bowl for the sauce, one sheet pan for everything else, and you're done in under an hour without stress.
02 -
  • The chimichurri tastes better when it sits for a few minutes before serving—don't skip that step, even if you're hungry and impatient like I am.
  • If your cabbage falls apart while roasting, it wasn't thick enough when you cut it, so aim for that full inch and don't shave it thinner thinking it'll cook faster.
03 -
  • Don't move your cabbage steaks around the pan too much; they need uninterrupted contact with the hot sheet to caramelize properly.
  • If you find yourself without a basting brush, use a spoon to drizzle oil on each steak, then use your fingers to spread it evenly—your hands are actually a better tool than you'd think.
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