Save I discovered cabbage steaks by accident on a Tuesday when I was trying to use up half a head of cabbage before it wilted in my crisper drawer. Slicing it thick felt wrong at first, like I was wasting it, but something shifted when those golden-edged rounds came out of the oven with crispy, caramelized edges that practically melted on my tongue. That's when I realized cabbage doesn't need to hide in soups or coleslaws—it wanted its moment in the spotlight. Adding jalapeño chimichurri was the final piece, turning a simple vegetable into something bold enough to anchor a meal.
I made this for my sister's impromptu dinner party when she called saying she was bringing a friend who'd just gone vegan, and I panicked for exactly thirty seconds before remembering these steaks in my back pocket of reliable recipes. Watching her friend ask for seconds and then the recipe felt like the smallest victory, but it stuck with me—the moment when good food erased any questions about what was or wasn't on someone's plate.
Ingredients
- 1 large green cabbage: Look for a head that feels dense and heavy for its size, with no soft spots or browning where the stem was cut—those thick outer leaves will protect the inner rounds as they roast.
- 2 tbsp olive oil: Use a neutral-tasting version here to let the cabbage shine; save your fancy extra-virgin for drizzling later.
- Sea salt and freshly ground black pepper: These humble two are what coax out the cabbage's natural sweetness as it caramelizes, so don't skimp or use pre-ground pepper that's been sitting open.
- 1 cup fresh flat-leaf parsley: The backbone of your chimichurri—finely chop it by hand if you have time, as a food processor can turn it bitter and bruised-looking.
- ¼ cup fresh cilantro: If you're one of those people who thinks cilantro tastes like soap, swap it for extra parsley or fresh dill without apology.
- 2 jalapeños: The heat lives mostly in the seeds and white membrane, so seed them generously if you prefer gentler spice, or leave them in if you like your sauce to have some bite.
- 3 garlic cloves, minced: Fresh garlic makes all the difference here—jar garlic will taste tinny and flat by comparison.
- ½ cup extra-virgin olive oil: This is where you splurge a little; a good oil brings fruity, peppery notes that elevate the entire sauce.
- 2 tbsp red wine vinegar: The acidity cuts through the richness and keeps everything bright and alive on your palate.
- 1 tsp dried oregano and ½ tsp red pepper flakes: These add depth and warmth without overpowering the fresh herbs—adjust the pepper flakes to your heat tolerance.
Instructions
- Heat your oven and prep your workspace:
- Set the oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless. This high heat is what gives you those crispy, caramelized edges that make the whole dish shine.
- Slice your cabbage into steaks:
- Remove any bruised outer leaves, then use a sharp chef's knife to cut the cabbage into thick 1-inch rounds, working from the stem end so each round holds together as a steak. You'll get about four beautiful steaks from one large head, and the aesthetic alone makes this worth doing.
- Season and oil:
- Arrange the steaks on your parchment, brush both sides generously with olive oil, then sprinkle with sea salt and pepper. Don't be shy with the seasoning—the salt helps draw out moisture and encourages that golden-brown crust you're after.
- Roast until golden:
- Slide them into the oven for 30 to 35 minutes, flipping halfway through so both sides get that crispy, slightly charred treatment. You'll know they're done when the edges look caramelized and a fork pierces the thickest part with minimal resistance.
- Build your chimichurri while cabbage roasts:
- In a bowl, combine finely chopped parsley, cilantro, jalapeños, and garlic, then whisk in the extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Let it sit for at least ten minutes so the flavors can meld and get to know each other—this resting time is non-negotiable if you want real depth.
- Finish and serve:
- Transfer your roasted cabbage steaks to plates and spoon generous amounts of chimichurri over each one. Serve immediately while the steaks are still warm and the sauce is vibrant.
Save There's a moment when you bite into cabbage that's been treated this way—when the crispy exterior gives way to tender, sweet flesh and then the jalapeño chimichurri hits with its fresh herbal punch—that feels like a small rebellion against everything sad that cabbage has been through in cafeteria kitchens. It's when a simple vegetable becomes a reason to linger at the table.
Choosing and Storing Your Cabbage
The cabbage you choose sets the tone for everything that follows, so pick one that feels dense and substantial, never spongy or lightweight. Store it in your crisper drawer where it'll happily wait for weeks, but once you slice it into steaks, cook it within a day or two for the best texture and moisture content. I learned this the hard way after letting cut steaks sit overnight—they became waterlogged and lost their roasting potential.
The Chimichurri as a Condiment for Everything
Once you've made this jalapeño chimichurri, you'll find yourself spooning it over roasted chickpeas, grilled tofu, fresh mozzarella, scrambled eggs, and toasted bread without thinking twice. It keeps refrigerated for up to three days and actually tastes better on day two when everything has had time to settle into harmony. I've started making a double batch just to have it on hand for whatever the rest of my week throws at me.
Making This Your Own
This recipe is infinitely flexible, so don't treat it like gospel if something in your kitchen calls for adjustment. The beauty of cabbage steaks is that they're sturdy enough to handle bold toppings and creative riffs, while the chimichurri base is forgiving enough to bend to your preferences. Try drizzling finished steaks with tahini for richness, scattering crispy chickpeas on top for crunch, or squeezing fresh lemon over everything for brightness—the foundation stays solid no matter where you take it.
- A squeeze of fresh lemon right before serving adds a final pop of acidity that makes everything taste more alive and bright.
- If you have leftovers, store the chimichurri separately from the roasted cabbage so the steaks don't get soggy overnight.
- Serve these as a main dish with grains and a protein, or as a show-stopping side that makes everyone at the table pause and take notice.
Save This dish proved to me that vegetables don't need to apologize for taking up space on the plate, and sometimes the simplest idea—just slice it thick and roast it—is exactly what was needed all along. Make it once and you'll understand why it keeps finding its way back to my table, season after season.
Recipe Questions & Answers
- → How do I cut cabbage into steaks?
Remove outer leaves, then slice the cabbage vertically through the core into 1-inch thick rounds. The core helps hold the steaks 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 refrigerate in an airtight container. Let it come to room temperature before serving.
- → How do I reduce the heat level?
Use only one jalapeño instead of two, remove all seeds and membranes, or substitute with a milder pepper like poblano. Omit the red pepper flakes for less spice.
- → What can I serve with cabbage steaks?
Pair them with quinoa, rice, or roasted potatoes for a complete meal. They also work beautifully alongside grilled proteins or as part of a vegetable platter.
- → Why are my cabbage steaks falling apart?
Make sure to cut through the core, which acts as a natural binding agent. Avoid cutting too thin—1-inch thickness is ideal for structure and caramelization.
- → Can I grill the cabbage instead of roasting?
Absolutely. Brush with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The smoky flavor pairs wonderfully with the chimichurri.