Golden cabbage steaks meet vibrant, spicy jalapeño chimichurri for a bold, plant-based main or side. Simple, flavorful, satisfying.
# What You'll Need:
→ For the 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
→ For the 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
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon ground black pepper
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Cut the cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
03 - Arrange cabbage steaks on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
04 - Roast cabbage steaks in the oven 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, salt, and black pepper. Mix well and let sit for at least 10 minutes to allow flavors to meld.
06 - Once cabbage steaks are roasted, transfer to serving plates. Spoon generous amounts of jalapeño chimichurri over each steak. Serve immediately, garnished with additional herbs if desired.
