Cabbage Steaks With Jalapeño Chimichurri

I was standing in the produce section, staring at a giant cabbage, when a neighbor asked what I planned to do with it. I said I was going to roast it whole, in thick slabs, like a steak. She looked at me like I'd lost my mind. But that night, when those golden, caramelized rounds came out of the oven and I drizzled them with a fiery jalapeño chimichurri, I knew I'd stumbled onto something that would become a weeknight staple. It's hard to believe something so simple could taste this bold.

The first time I made this for a small dinner, I worried it wouldn't be enough. But after the first bites, conversation stopped. Everyone was too busy scraping up every last drop of that green, garlicky sauce. One friend even asked if I'd bottled it to sell, which I took as the highest compliment. It's become my go-to when I want to impress without spending hours in the kitchen.

Ingredients

• Large green cabbage: The hero of the dish. Choose one that feels heavy and tight, with no wilted outer leaves, so your steaks hold together beautifully.
• Olive oil (for cabbage): This helps the edges caramelize and turn golden. Don't skimp, it's what makes them crispy.
• Sea salt and black pepper: Simple seasoning that lets the cabbage's natural sweetness shine through once roasted.
• Fresh flat-leaf parsley: The base of the chimichurri. It should be vibrant green and fragrant, not sad and wilted.
• Fresh cilantro: Adds brightness and a slight citrus note that balances the heat from the jalapeños.
• Jalapeños: The star of the sauce. Seeding them tames the fire, but leave a few seeds in if you like things spicy.
• Garlic cloves: Minced fine so they meld into the sauce. Fresh garlic is non-negotiable here.
• Extra-virgin olive oil (for chimichurri): The silky backbone of the sauce. Use a good one, you'll taste the difference.
• Red wine vinegar: Adds tang and cuts through the richness of the oil. It wakes up every other flavor.
• Dried oregano: A little earthy warmth that ties the whole sauce together.
• Red pepper flakes: Optional, but if you want that extra kick, toss them in without hesitation.

Instructions

Prep Your Oven and Pan:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Slice the Cabbage Into Steaks:

Peel away any damaged outer leaves, then slice the cabbage into 1-inch thick rounds, keeping the core intact so they hold together. You should get about four beautiful steaks.

Season and Oil the Steaks:

Lay them flat on your baking sheet, brush both sides generously with olive oil, and sprinkle with salt and pepper. Don't be shy with the oil, it's what creates that crispy, caramelized edge.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping halfway through. You want deep golden edges and tender, sweet centers.

Make the Jalapeño Chimichurri:

While the cabbage roasts, combine parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Stir well and let it sit so the flavors can get to know each other.

Plate and Sauce:

Transfer the roasted cabbage steaks to plates and spoon that vibrant green chimichurri generously over the top. Serve immediately while everything is warm and fragrant.

Save

There's something deeply satisfying about serving a dish this colorful and unexpected. The first time my kids saw it, they were skeptical. But after one bite, they were fighting over the last steak and scraping the chimichurri off the plate with bread. It became one of those recipes that quietly earns its place in the rotation, not because it's fancy, but because it just works.

Choosing the Right Cabbage

Not all cabbages are created equal when you're making steaks. Look for a large, firm head with tightly packed leaves and a flat bottom so it sits steady on your cutting board. Avoid any with cracks, soft spots, or loose outer leaves. The fresher it is, the sweeter it will taste once roasted, and the better it will hold its shape under high heat.

Adjusting the Heat Level

If you're serving this to a crowd with mixed spice tolerances, start with one jalapeño and taste the chimichurri before adding more. You can always stir in extra heat, but you can't take it back. I've also made a double batch, one mild and one with all the fire, and let people choose their own adventure. It's a small gesture that makes everyone happy.

Serving and Pairing Ideas

These cabbage steaks shine as a main when paired with quinoa, rice, or roasted potatoes. They also make a knockout side next to grilled chicken, steak, or even a pile of black beans. I've served them at both casual weeknight dinners and slightly fancier gatherings, and they never fail to spark conversation.

• Drizzle any leftover chimichurri over grilled vegetables or use it as a marinade for tofu.
• Add a squeeze of fresh lemon or lime right before serving for an extra pop of brightness.
• Store leftover chimichurri in a sealed jar in the fridge and use it within three days for maximum freshness.

Save

This recipe taught me that vegetables don't need to be complicated to be craveable. Sometimes all it takes is high heat, good oil, and a sauce with enough personality to make you forget you're eating cabbage.

Recipe Q&A

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

Cut the cabbage into 1-inch thick slices through the core, keeping the core intact. The core holds the leaves together during roasting. Use a sharp knife and make clean, straight cuts.

→ Can I make the chimichurri ahead of time?

Yes, 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 continue to meld and deepen.

→ How can I adjust the spice level?

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

→ What can I serve with cabbage steaks?

Serve over quinoa, brown rice, or cauliflower rice for a complete meal. They also pair well with roasted potatoes, grilled proteins, or a fresh green salad. The chimichurri complements many dishes.

→ Can I grill the cabbage instead of roasting?

Absolutely! Brush the steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. Grilling adds a wonderful smoky flavor that pairs beautifully with the chimichurri.

→ How do I store leftovers?

Store roasted cabbage steaks and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat cabbage in a 350°F oven for 10 minutes or enjoy cold in salads.