Cabbage Steaks With Jalapeño Chimichurri

The sound of cabbage sizzling in a hot oven is something I never expected to love. I was skeptical the first time someone told me you could roast cabbage like a steak, brush it with oil, and let it caramelize into something almost meaty. But one quiet Tuesday evening, I sliced into a head of cabbage, laid those thick rounds on a sheet pan, and slid them into the oven. The smell that filled my kitchen was sweet, earthy, and surprisingly complex. When I pulled them out, golden and crisp at the edges, I knew I had stumbled onto something special.

I made this for a friend who swore she hated cabbage. She eyed the golden slabs on her plate with suspicion, then took a tentative bite. Her eyes widened, and she reached for seconds before I even sat down. We ended up scraping the pan clean, sopping up every last bit of chimichurri with the tender cabbage cores. That night, she texted me asking for the recipe, and I realized this dish had the power to convert even the most devoted cabbage skeptics into believers.

Ingredients

• Large green cabbage: The star of the show, its thick rounds hold their shape beautifully and develop crispy, caramelized edges in the oven.
• Olive oil for roasting: Brushing the cabbage generously helps it brown and keeps it from drying out during the high-heat roast.
• Sea salt and black pepper: Simple seasoning that lets the natural sweetness of the cabbage shine through.
• Fresh flat-leaf parsley: The backbone of the chimichurri, it brings a bright, grassy flavor that balances the heat.
• Fresh cilantro: Adds a citrusy note that lifts the whole sauce and makes it feel vibrant.
• Jalapeños: These bring the kick, seed them if you want less heat or leave a few seeds in for a bolder bite.
• Garlic cloves: Minced raw, they add a sharp, pungent depth that mellows as the chimichurri sits.
• Extra-virgin olive oil: The base of the sauce, use a good quality oil since it really comes through in the flavor.
• Red wine vinegar: Its acidity cuts through the richness and brightens the herbs beautifully.
• Dried oregano: A hint of earthiness that ties the whole chimichurri together.
• Red pepper flakes: Optional, but if you like heat, these add another layer of warmth.

Instructions

Prep Your Oven:

Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to getting those crispy, golden edges.

Slice the Cabbage:

Peel away any sad outer leaves, then carefully cut the cabbage into 1-inch thick rounds, slicing straight through the core so the steaks hold together. You should get about four good-sized steaks from one large cabbage.

Season and Oil:

Lay the cabbage steaks on the baking sheet and brush both sides generously with olive oil. Sprinkle with salt and pepper, making sure every surface gets some love.

Roast Until Golden:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping the steaks halfway through. You want the edges crispy and deeply caramelized, with tender centers.

Make the Chimichurri:

While the cabbage roasts, combine the parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Stir everything together and let it sit so the flavors can meld and intensify.

Plate and Serve:

Transfer the roasted cabbage steaks to plates and spoon generous amounts of the vibrant green chimichurri over each one. Serve immediately while the cabbage is still hot and the sauce is fresh.

Save

There was a night last spring when I served these cabbage steaks at a small dinner party. The table went quiet as everyone took their first bites, then someone laughed and said it tasted like summer in Argentina. We passed around extra chimichurri, drizzling it on everything from roasted potatoes to crusty bread. That sauce became the hero of the evening, and I realized this dish was less about the cabbage and more about the way bold, fresh flavors can transform something simple into something unforgettable.

Storing and Reheating

Leftover cabbage steaks can be refrigerated in an airtight container for up to three days, though they lose some of their crispness. Reheat them in a hot oven or skillet to bring back a bit of that caramelized texture. The chimichurri, on the other hand, keeps beautifully in the fridge and actually tastes better the next day as the flavors deepen. I often make a double batch just to have it on hand for grain bowls, eggs, or grilled vegetables.

Serving Suggestions

These cabbage steaks are versatile enough to play multiple roles on your table. Serve them as a hearty vegetarian main alongside quinoa, farro, or roasted sweet potatoes for a complete meal. They also make an impressive side dish next to grilled chicken, steak, or baked tofu. I love pairing them with a simple arugula salad dressed with lemon and olive oil to keep things light and balanced. For a more indulgent angle, top the steaks with crumbled feta or toasted pepitas for extra richness and crunch.

Customizing Your Chimichurri

The chimichurri in this recipe is bold and spicy, but you can easily dial it up or down to suit your taste. If you are not a fan of heat, swap the jalapeños for a mild poblano or even a small bell pepper for sweetness without the burn. Adding a squeeze of fresh lime or lemon juice right before serving brightens the whole sauce and adds a citrusy pop. Fresh mint or basil can be stirred in alongside the parsley and cilantro for an unexpected herbal twist.

• Use only one jalapeño and remove all seeds for a milder version.
• Let the chimichurri sit at room temperature for 15 minutes before serving for the best flavor.
• Store any leftover sauce in a jar with a thin layer of olive oil on top to keep it fresh longer.

Save

This dish taught me that vegetables do not need to be complicated to be craveable. All it takes is good heat, a little patience, and a sauce that packs a punch.

Recipe Q&A

→ How do I cut cabbage into steaks without them falling apart?

Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick rounds. The core will hold the layers together during roasting.

→ Can I make the chimichurri ahead of time?

Yes, chimichurri actually improves with time. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors will continue to develop and meld together.

→ 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 jalapeño seeds or add the optional red pepper flakes. You can also substitute serrano peppers for extra kick.

→ What should I serve with cabbage steaks?

Serve over quinoa, rice, or couscous as a main dish. They also pair beautifully alongside grilled proteins, roasted vegetables, or as part of a mezze-style spread with hummus and flatbread.

→ Can I use a different type of cabbage?

Yes, purple or red cabbage works wonderfully and adds stunning color to the plate. Savoy cabbage is also suitable, though it may roast slightly faster due to its more delicate leaves.

→ How do I know when the cabbage is done roasting?

The edges should be crispy and deeply golden brown, while the center remains tender. The cabbage should be easily pierced with a fork but still hold its shape. Total roasting time is 30-35 minutes at 425°F.