Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage steaks topped with spicy jalapeño chimichurri. Vegan, gluten-free, and bursting with flavor.

# Ingredient List:

→ 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
13 - ½ teaspoon sea salt
14 - ¼ teaspoon ground black pepper

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage. Cut into 1-inch thick rounds to form steaks, yielding approximately 4 pieces.
03 - Arrange steaks on baking sheet. Brush both sides with olive oil and season with salt and pepper.
04 - Roast in oven for 30 to 35 minutes, flipping halfway through, until edges are crispy and golden brown.
05 - Combine parsley, cilantro, jalapeños, garlic, extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a small bowl. Mix thoroughly and allow to rest for at least 10 minutes to develop flavors.
06 - Transfer roasted cabbage steaks to serving plates. Top each steak with generous portions of jalapeño chimichurri.
07 - Serve immediately, garnishing with additional fresh herbs if desired.

# Expert Hints:

01 -
  • It turns humble cabbage into a showstopper that even skeptics will devour.
  • The jalapeño chimichurri adds a fresh, herbaceous punch that makes every bite exciting.
  • This dish is completely plant-based but hearty enough to anchor a meal.
  • It comes together with minimal fuss and uses ingredients you probably already have.
02 -
  • Do not skip flipping the cabbage halfway through, or one side will burn while the other stays pale.
  • Let the chimichurri sit for at least 10 minutes before serving so the raw garlic mellows and the flavors marry.
  • Cut the cabbage steaks thick enough or they will fall apart in the oven, aim for a full inch.
03 -
  • Brush the cabbage steaks with oil right before they go in the oven to prevent the parchment from sticking.
  • For extra smoky flavor, finish the cabbage steaks on a hot grill for the last few minutes instead of just roasting.
  • Make the chimichurri up to a day ahead so the flavors have time to deepen and mellow.
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