Cabbage Steaks With Jalapeño Chimichurri (Print Version)

Caramelized cabbage steaks with spicy jalapeño chimichurri—a bold plant-based dish with crispy, golden edges.

# 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, optional
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper

# Cooking Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut 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, olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak.
07 - Serve immediately, garnished with extra fresh herbs if desired.

# Expert Suggestions:

01 -
  • It turns humble cabbage into a showstopper that feels fancy but costs almost nothing.
  • The jalapeño chimichurri is dangerously good and makes everything on your plate taste brighter.
  • You get crispy, caramelized edges and a tender, almost buttery center in every bite.
  • Its vegan and gluten free without trying to be, just naturally satisfying.
02 -
  • Keep the core intact when slicing or your cabbage steaks will fall apart in the oven.
  • Flip them gently with a wide spatula so you don't lose those beautiful caramelized bits.
  • Let the chimichurri sit before serving; the vinegar needs time to soften the raw garlic and jalapeño.
03 -
  • Make a double batch of chimichurri and use it on everything: eggs, grilled veggies, toast, you name it.
  • If your oven runs cool, bump the temperature to 450°F to get those crispy edges faster.
  • Use a pastry brush to really work the oil into all the cabbage's nooks and crannies before roasting.
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