Cabbage Steaks With Jalapeño Chimichurri (Print Version)

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

# What You Need:

→ Cabbage Steaks

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper

→ Jalapeño Chimichurri

05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped
07 - 2 jalapeños, seeded and finely chopped
08 - 3 garlic cloves, minced
09 - ½ cup extra-virgin olive oil
10 - 2 tablespoons red wine vinegar
11 - 1 teaspoon dried oregano
12 - ½ teaspoon red pepper flakes, optional for extra heat
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough 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 cabbage steaks for 30 to 35 minutes, flipping halfway through cooking, 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 thoroughly and allow to sit for at least 10 minutes for flavors to develop.
06 - Transfer roasted cabbage steaks to serving plates. Top each steak with generous portions of jalapeño chimichurri. Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms an inexpensive head of cabbage into a show-stopping centerpiece that feels gourmet without any fuss.
  • The edges get crispy and sweet while the center stays tender, giving you texture in every bite.
  • The jalapeño chimichurri is bright, punchy, and makes you want to lick the spoon clean.
  • It works beautifully as a vegan main or a bold side that steals the spotlight from whatever else is on the plate.
02 -
  • Keep the core intact when slicing or your steaks will fall apart in the oven, and you'll end up with roasted cabbage confetti instead of gorgeous rounds.
  • Let the chimichurri sit for at least 10 minutes before serving so the garlic mellows and the vinegar marries with the oil.
  • Flip the cabbage steaks gently with a wide spatula to avoid breaking them, they're sturdier than they look but still need a little care.
03 -
  • Use a sharp chef's knife to slice the cabbage cleanly in one motion, sawing back and forth can cause the layers to separate and fall apart.
  • If your oven runs hot, check the cabbage around the 25-minute mark to prevent burning, every oven has its own personality.
  • Make the chimichurri ahead of time and let it sit in the fridge for a few hours, the flavors deepen and mellow beautifully as they rest.
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