Cabbage Steaks With Jalapeño Chimichurri

I never thought a humble head of cabbage could hold its own as the star of the plate until a rainy Tuesday when I had nothing but vegetables and too much time. I sliced it thick, roasted it until the edges crisped like lace, and suddenly it wasn't just cabbage anymore. The golden, caramelized layers had a sweet, almost meaty depth that made me wonder why I'd been treating it like an afterthought for so long. When I drizzled on that bright, fiery chimichurri, everything clicked. It was bold, simple, and completely satisfying in a way that surprised me every bite.

The first time I made this for friends, I worried it wouldn't feel like enough. But when I set those golden steaks on the table, drizzled with that vivid green sauce, everyone leaned in. One friend, a confirmed meat-eater, went back for seconds and asked if I'd made it before. I hadn't, but I knew right then it was going into regular rotation.

Ingredients

• Green cabbage: Choose a firm, heavy head with tightly packed leaves so the steaks hold together when you slice and roast them.
• Olive oil: Brushing it on both sides helps the cabbage caramelize beautifully and prevents it from drying out in the oven.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of the roasted cabbage shine through without competing flavors.
• Fresh parsley: The backbone of the chimichurri, it adds a bright, grassy flavor that balances the heat from the jalapeños.
• Fresh cilantro: A smaller amount compared to parsley, but it brings a citrusy, floral note that makes the sauce feel alive.
• Jalapeños: Seeding them keeps the heat manageable, but if you love spice, leave a few seeds in for extra kick.
• Garlic: Minced fresh garlic gives the chimichurri its punchy, aromatic backbone that mellows slightly as it sits.
• Extra-virgin olive oil: Use a good one here since it's not cooked, the fruitiness comes through and coats every herb beautifully.
• Red wine vinegar: The acidity cuts through the richness of the oil and brightens the whole sauce with a tangy edge.
• Dried oregano: A classic chimichurri herb that adds earthy, slightly floral warmth to the mix.
• Red pepper flakes: Optional, but if you want that extra tingle on your tongue, they're worth tossing in.

Instructions

Get the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper so the cabbage doesn't stick and cleanup stays easy.

Slice the cabbage into steaks:

Peel away any damaged outer leaves, then cut the cabbage straight down through the core into 1-inch thick rounds. You'll get about four solid steaks, and the core holds them together like a backbone.

Season and oil the steaks:

Lay the cabbage steaks flat on your prepared sheet, brush both sides generously with olive oil, and season with salt and pepper. Don't be shy with the oil, it's what gives you those crispy, golden edges.

Roast until golden:

Slide the sheet into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through so both sides get caramelized and crisp. The edges should look dark and lacy, and the centers should be tender when you poke them with a fork.

Make the chimichurri:

While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir it all together and let it sit for at least 10 minutes so the flavors can get to know each other.

Plate and sauce:

Transfer the roasted cabbage steaks to plates and spoon a generous amount of chimichurri over each one. The sauce should pool around the edges and soak into the tender layers.

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There was a night I served this alongside grilled steak for my dad, who eyes vegetables with suspicion. He finished his cabbage before his meat, looked up, and said, "You can make this again." That's when I knew it wasn't just a side dish anymore, it was a conversation starter, a convert-maker, a reason to gather around the table.

Adjusting the Heat

If you're nervous about spice, start with just one jalapeño and remove every seed and white membrane you can find. You'll still get the fresh pepper flavor without the fire. On the other hand, if you like things hot, leave some seeds in or add an extra jalapeño and a pinch more red pepper flakes. Taste as you go, chimichurri is forgiving and you can always dial it up or down before it hits the table.

Serving Suggestions

These cabbage steaks work beautifully as a main when you serve them over quinoa, farro, or even mashed potatoes. They also make a stunning side next to grilled chicken, seared tofu, or roasted salmon. I've even sliced leftover steaks and tucked them into grain bowls with avocado and pickled onions, and they held up like a dream. The chimichurri doubles as a dressing, so don't be afraid to drizzle extra over everything on the plate.

Storage and Make-Ahead Tips

The chimichurri actually gets better after a day in the fridge, so feel free to make it ahead and store it in an airtight container for up to three days. The cabbage steaks are best eaten fresh from the oven when they're still crispy, but leftovers can be reheated in a hot oven for about 10 minutes to crisp them back up. I've also made the chimichurri in a double batch and kept it on hand all week for drizzling on eggs, roasted vegetables, and even sandwiches.

• Store chimichurri in a jar with a thin layer of olive oil on top to keep it vibrant and fresh.
• Reheat cabbage steaks on a wire rack in the oven so they crisp evenly on both sides.
• If you have loose cabbage leaves left over, toss them with oil and roast them into crispy chips.

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This dish taught me that vegetables don't need to apologize for being vegetables. With a little heat, a good sauce, and some confidence, they can own the plate all on their own.

Recipe Questions & Answers

→ How do I prevent the cabbage steaks from falling apart?

Cut the cabbage into 1-inch thick slices through the core, which holds the layers together. Keep the core intact on each steak to maintain structure during roasting.

→ Can I make the chimichurri ahead of time?

Yes, the chimichurri actually improves when made ahead. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors will deepen and meld beautifully.

→ What can I serve with cabbage steaks?

These pair wonderfully with quinoa, brown rice, roasted potatoes, or alongside grilled proteins. They also work well as a hearty side to complement beans, lentils, or tofu.

→ How do I adjust the spice level?

For milder heat, use only one jalapeño and remove all seeds and membranes. For more kick, keep the seeds or add extra red pepper flakes. You can also substitute serrano peppers for more intensity.

→ Can I use red or purple cabbage instead?

Absolutely! Red or purple cabbage works beautifully and adds stunning color. The cooking time remains the same, though they may caramelize slightly differently due to sugar content variations.

→ What's the best way to reheat leftover cabbage steaks?

Reheat in a 375°F oven for 10-12 minutes to restore crispiness. Avoid microwaving as it can make them soggy. Add fresh chimichurri just before serving for the best flavor.