Cabbage Steaks With Jalapeño Chimichurri (Printable)

Golden roasted cabbage steaks topped with vibrant, spicy jalapeño chimichurri for a bold plant-based dish.

# What You'll Need:

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

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut the cabbage into 1-inch thick rounds to form steaks, yielding approximately 4 steaks.
03 - Arrange cabbage steaks on prepared 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 - In a small bowl, combine parsley, cilantro, jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Mix thoroughly and let sit for at least 10 minutes to allow flavors to meld.
06 - Transfer roasted cabbage steaks to serving plates. Spoon generous portions of jalapeño chimichurri over each steak and serve immediately.

# Recipe Expert Tips:

01 -
  • One baking sheet means minimal cleanup, and the oven does most of the heavy lifting while you whip up the chimichurri.
  • That charred, caramelized exterior tastes almost savory and slightly sweet, like nothing else you've made from cabbage before.
  • The jalapeño chimichurri hits every note at once—fresh, spicy, herbaceous—and transforms what could be boring into something genuinely crave-worthy.
02 -
  • Don't skip flipping the cabbage halfway through roasting—the side that stays down steams slightly and won't develop that essential crispy, caramelized edge you're after.
  • Make your chimichurri at least ten minutes before serving and let it rest; the flavors bloom and meld in a way that feels almost magical compared to eating it right after mixing.
03 -
  • Use parchment paper instead of oiling the pan directly—it prevents sticking completely and makes you feel like a professional.
  • If you want milder chimichurri, use just one jalapeño or seed and deseed both of them completely, removing that white membrane where most of the heat lives.
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