Cabbage Steaks With Jalapeño Chimichurri

I used to think cabbage was just a supporting character, something you shredded into coleslaw or stuffed into tacos. Then one night, low on groceries and determined to make something bold, I sliced a head into thick rounds and roasted them like steaks. The edges crisped up, the center turned tender and sweet, and suddenly cabbage became the whole meal. Topped with a jalapeño chimichurri I whipped up on a whim, it felt like I'd unlocked a secret the produce aisle had been keeping from me all along.

The first time I made this for friends, they didn't believe it was just cabbage. One of them kept asking what kind of marinade I used, convinced there was some trick I wasn't sharing. The trick was heat, time, and not overthinking it. We ate them straight off the baking sheet, spooning extra chimichurri over every last charred edge, and nobody missed the meat I'd originally planned to serve.

Ingredients

• Large green cabbage: Look for a tight, heavy head with crisp outer leaves; this is your canvas, and fresher cabbage roasts beautifully without turning soggy.
• Olive oil: Don't skimp here, it helps the edges get golden and crispy while keeping the inside tender.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage come through without competing.
• Fresh flat leaf parsley: The backbone of chimichurri, it brings brightness and a subtle bitterness that balances the heat.
• Fresh cilantro: Adds a citrusy, herbal note that makes the sauce feel alive and vibrant.
• Jalapeños: Seeded for a gentle kick or left whole if you want real fire; they give the chimichurri its bold personality.
• Garlic cloves: Minced fine so every bite has that punchy, aromatic warmth.
• Extra virgin olive oil: Use the good stuff here; it carries all the flavors and gives the sauce a silky, luxurious feel.
• Red wine vinegar: Sharp and tangy, it cuts through the richness and makes everything taste brighter.
• Dried oregano: A little earthiness that ties the herbs and heat together.
• Red pepper flakes: Optional, but if you like heat, this is where you double down.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. This high heat is what gives you those crispy, caramelized edges.

Slice the cabbage:

Peel away any sad outer leaves, then cut the cabbage through the core into 1 inch thick rounds to hold them together. You'll get about four steaks, and the outer pieces can be saved for another meal.

Season and oil:

Lay the cabbage steaks flat on your baking sheet, brush both sides generously with olive oil, and season with salt and pepper. Don't be shy with the oil; it's what makes them golden.

Roast and flip:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping halfway through so both sides get crispy. You'll know they're ready when the edges are deeply browned and the center yields to a fork.

Make the chimichurri:

While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl and stir well. Let it sit for at least 10 minutes so the flavors marry and mellow.

Plate and sauce:

Transfer the roasted cabbage steaks to plates and spoon generous amounts of chimichurri over each one. Serve immediately while the cabbage is still hot and the sauce is bright.

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There's something deeply satisfying about watching someone take their first bite of roasted cabbage and realize vegetables can be this good. I've served these at dinners where the sides usually get ignored, and every time, the cabbage steaks disappear first. It's become my quiet rebellion against boring veggie sides, and the chimichurri makes people lean in and ask for the recipe every single time.

Choosing and Storing Your Cabbage

When you're at the store, pick up the cabbage and feel its weight. A dense, heavy head means tightly packed leaves that will hold up to roasting without falling apart. Avoid any with soft spots or browning edges, and store it whole in the crisper drawer until you're ready to slice. I've kept cabbage for over a week and it only gets sweeter.

Adjusting the Heat Level

If you're nervous about spice, start with one jalapeño and taste the chimichurri before adding more. Removing the seeds and membranes tames the heat significantly, leaving just a bright, vegetal flavor. I've made this for my mom, who can't handle anything spicy, and she loved it with just a hint of jalapeño and a squeeze of lemon to balance things out.

Serving Suggestions and Pairings

These cabbage steaks are hearty enough to be the main event, especially over quinoa or alongside roasted potatoes. They also work beautifully as a side to grilled chicken, steak, or even black beans and rice. I've packed leftover steaks into grain bowls for lunch, and the chimichurri keeps everything tasting fresh and exciting even the next day.

• Serve with a dollop of vegan sour cream or cashew cream for richness.
• Pair with crusty bread to soak up every drop of chimichurri.
• Add a squeeze of fresh lemon or lime right before serving for extra brightness.

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This dish taught me that you don't need fancy ingredients to make something memorable, just a little heat, good oil, and the confidence to let simple things shine. I hope it surprises you the way it surprised me.

Recipe FAQs

→ How do I cut cabbage into steaks without them falling apart?

Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick rounds. The core holds the layers together during roasting.

→ Can I make the chimichurri ahead of time?

Yes, chimichurri actually improves with time. Prepare it up to 3 days in advance and store refrigerated in an airtight container. The flavors deepen as they meld together.

→ How do I adjust the spice level?

For milder heat, use only one jalapeño and remove all seeds and membranes. For extra kick, leave some seeds in or add the optional red pepper flakes.

→ What should I serve with cabbage steaks?

Serve over quinoa, rice, or farro for a complete meal. They also pair wonderfully with roasted potatoes, grilled proteins, or a fresh green salad.

→ Can I grill the cabbage instead of roasting?

Absolutely. Brush cabbage steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The smoky flavor complements the chimichurri beautifully.

→ Why are my cabbage steaks not getting crispy?

Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Brush generously with oil on both sides and flip halfway through for even caramelization.