Cabbage Steaks Jalapeño Chimichurri

The smell of roasting cabbage used to confuse me completely. How could something so humble transform into something so deeply savory and sweet? My grandmother never roasted cabbage like this, she always braised it with apples until it fell apart. But one restaurant dinner changed everything when these golden, caramelized steaks arrived with a bright green sauce. I went home and started experimenting that very night.

I served these at a dinner party last winter alongside some grilled tofu, and honestly, the cabbage stole the show completely. My friend Sarah, who claims to despise cabbage in any form, went back for seconds and actually asked for the chimichurri recipe before she even finished her plate. Theres something about the way the edges get candy-like and crispy that makes people forget theyre eating something so ordinary and inexpensive.

Ingredients

• 1 large green cabbage: Look for one that feels heavy and dense with tight leaves, as this will give you the best steak-like structure
• 2 tbsp olive oil: This helps the seasoning stick and promotes that gorgeous golden browning we want
• 1 tsp sea salt: Cabbage needs a generous hand with salt to bring out its natural sweetness
• ½ tsp freshly ground black pepper: Freshly cracked gives you those little spicy bursts throughout
• 1 cup fresh flat-leaf parsley: Flat-leaf has more flavor than curly parsley and holds up better in the sauce
• ¼ cup fresh cilantro: Adds that bright, citrusy note that cuts through the richness
• 2 jalapeños: Keep some seeds if you like heat, remove them all if youre sensitive to spice
• 3 garlic cloves: Minced finely so no one bites into a raw chunk
• ½ cup extra-virgin olive oil: The quality matters here since its the base of your sauce
• 2 tbsp red wine vinegar: Provides the necessary acid to balance all those rich flavors
• 1 tsp dried oregano: Dried works better than fresh here because it wont turn bitter
• ½ tsp red pepper flakes: Optional, but I love that extra layer of background heat

Instructions

Heat your oven:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later

Prep the cabbage:

Peel off any sad-looking outer leaves, then slice the whole head into 1-inch thick rounds, treating it like a steak

Season generously:

Brush both sides of each cabbage slice with olive oil and sprinkle with salt and pepper

Roast until golden:

Bake for 30 to 35 minutes, flipping them halfway, until the edges are deeply caramelized and crispy

Make the chimichurri:

Whisk together the parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper

Let flavors marry:

Let the sauce sit for at least 10 minutes while the cabbage finishes roasting

Bring it together:

Transfer those gorgeous steaks to plates and spoon that vibrant chimichurri all over them

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This recipe has become my go-to when I want to impress people without actually doing anything complicated. Something about serving cabbage steaks makes dinner feel fancy and intentional, like you really thought about the meal instead of just throwing vegetables on a plate.

Making It Your Own

Sometimes I swap in red cabbage for a dramatic purple presentation that looks stunning on the table. The flavor is slightly sweeter and more peppery, which plays beautifully with the chimichurri. You can also add a tablespoon of maple syrup to the sauce if you want to lean into the sweet and spicy vibe even more.

Serving Ideas

These steaks hold their own as a main dish, especially when you pile them over creamy polenta or fluffy quinoa. I also love serving them alongside simply grilled fish or chicken where the chimichurri can do double duty as sauce for everything on the plate.

Storage and Prep

The chimichurri actually gets better after a day or two in the refrigerator as the flavors continue to develop and mellow. Roasted cabbage is best eaten immediately while those crispy edges are still at their peak. You can cut the cabbage into steaks a day ahead and store them wrapped in damp paper towels.

• Extra chimichurri is fantastic on roasted potatoes or grain bowls
• The sauce keeps for up to 3 days and gets even more flavorful
• Reheat leftover cabbage in a hot skillet to recrisp the edges

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Theres nothing quite like cutting into that first caramelized steak and watching the chimichurri melt into all the nooks and crannies. Its simple food that feels special, and really, isnt that the best kind of cooking?

Common Questions

→ Can I make the chimichurri less spicy?

Yes, you can adjust the heat by using only one jalapeño, or by removing all of the seeds and membranes from both jalapeños before chopping.

→ How can I enhance the flavor of the roasted cabbage?

For extra brightness and acidity, a squeeze of fresh lemon juice over the roasted cabbage steaks just before serving adds a lovely lift to the flavors.

→ What are some serving suggestions for this dish?

These cabbage steaks are wonderfully versatile. They can be enjoyed as a satisfying plant-based main course alongside grains, or as a flavorful side dish to grilled meats or other plant-based proteins.

→ Can the chimichurri be prepared in advance?

Absolutely. The jalapeño chimichurri can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld further.

→ What type of cabbage works best?

A large green cabbage is ideal for this preparation, as its firm structure holds up well during roasting and allows for thick, substantial 'steaks' to be cut.