Cabbage Steaks With Jalapeño Chimichurri (Printable version)

Golden roasted cabbage steaks topped with bold, spicy jalapeño chimichurri sauce for a vibrant plant-based meal.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove 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 in oven 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, extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and let sit for 10 minutes to allow flavors to meld.
06 - Transfer roasted cabbage steaks to plates. Top generously with jalapeño chimichurri and serve immediately.

# Expert Advice:

01 -
  • It turns an inexpensive vegetable into something that looks and tastes like you put in way more effort than you actually did.
  • The jalapeño chimichurri is so good you'll want to put it on everything from eggs to grilled chicken.
  • It's naturally vegan and gluten-free without trying to be, so it fits into almost any dinner plan.
  • You get crispy edges and tender centers without any frying or fancy techniques.
02 -
  • Keep the core intact when slicing or your steaks will fall apart in the oven, it's the glue that holds everything together.
  • Don't skip flipping the cabbage halfway through roasting or one side stays pale and soft while the other burns.
  • Let the chimichurri sit for at least 10 minutes before serving, the flavors need time to marry and mellow.
03 -
  • Use a very sharp knife to cut through the cabbage cleanly without crushing the layers, a dull blade will make them fall apart.
  • Taste your chimichurri before serving and adjust the vinegar or salt, every batch of herbs has a slightly different intensity.
  • If your cabbage steaks are browning too fast, lower the oven to 400°F and give them a few extra minutes to cook through without burning.
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