Cabbage Steaks With Jalapeño Chimichurri

I burned my first cabbage steaks to a crisp because I walked away to answer a phone call. When I came back, the kitchen smelled like campfire, and I stood there holding a tray of blackened rounds, laughing at myself. That disaster taught me to stay close during the final ten minutes of roasting. Now I know exactly when those edges go from golden to perfect, and I never miss it.

I made these for a friend who swore she hated cabbage. She took one bite, paused, and asked if I had hidden bacon in there somehow. I hadnt, of course, but the roasting does something magical, coaxing out sweetness and char that changes everything. She went home with the leftover chimichurri and texted me two days later asking for the recipe.

Ingredients

• Large green cabbage: Choose one thats firm and heavy, the outer leaves should be tight and glossy so the steaks hold together when you slice them.
• Olive oil for roasting: Dont skimp here, it helps the cabbage caramelize and prevents those edges from drying out instead of crisping.
• Sea salt and black pepper: Simple seasoning lets the cabbage flavor shine through, and the salt draws out moisture so you get better browning.
• Fresh flat-leaf parsley: The backbone of chimichurri, it brings a clean, grassy brightness that balances the heat from the jalapeños.
• Fresh cilantro: Adds a little citrusy punch, if you dont like cilantro you can swap in more parsley without losing much.
• Jalapeños: Seeding them tames the heat but keeps the flavor, leave some seeds in if you like things spicy.
• Garlic cloves: Minced fine so it melts into the sauce, raw garlic can be sharp so let the chimichurri sit to mellow it out.
• Extra-virgin olive oil for chimichurri: Use the good stuff here, it carries all the flavors and makes the sauce silky.
• Red wine vinegar: Cuts through the richness and wakes up the herbs, a little acidity makes everything sing.
• Dried oregano: Adds an earthy, almost smoky note that ties the whole sauce together.
• Red pepper flakes: Optional, but if you want heat that lingers, toss them in.

Instructions

Preheat and prep your pan:

Set your oven to 425°F and line a baking sheet with parchment so nothing sticks. This high heat is what gives you those crispy, golden edges.

Cut the cabbage into steaks:

Peel off any sad outer leaves, then slice the cabbage into 1-inch thick rounds straight down through the core so they hold together. You should get about four steaks, and the core acts like a natural anchor.

Season and oil the steaks:

Lay them flat on the baking sheet, brush both sides generously with olive oil, then season with salt and pepper. Dont be shy with the oil, it makes all the difference.

Roast until golden and crispy:

Slide the pan into the oven and roast for 30 to 35 minutes, flipping halfway through so both sides get caramelized. Watch closely near the end, they go from perfect to overdone fast.

Make the jalapeño chimichurri:

While the cabbage roasts, chop your parsley, cilantro, and jalapeños finely, then mix them in a bowl with garlic, olive oil, vinegar, oregano, red pepper flakes if using, salt, and black pepper. Let it sit for at least ten minutes so the flavors can get to know each other.

Plate and serve:

Transfer the hot cabbage steaks to plates and spoon that bright green chimichurri generously over the top. Serve right away while everything is warm and vibrant.

Save

One night I served these at a casual dinner party, and everyone kept going back for more chimichurri, drizzling it over their rice, their bread, even their roasted potatoes. By the end of the night, the cabbage was gone but so was every last drop of that sauce. It became clear to me then that this dish is really an excuse to eat jalapeño chimichurri by the spoonful.

Choosing Your Cabbage

Look for a cabbage thats heavy for its size with tightly packed leaves and no soft spots. The denser it is, the better it will hold together when you slice it into steaks. I once grabbed a loose, lightweight head and the steaks crumbled the second I tried to flip them, so now I always give them a squeeze before buying.

Adjusting the Heat

If youre not sure how spicy you want it, start with one jalapeño and taste the chimichurri before adding the second. You can always stir in more heat, but you cant take it back once its in there. I learned this after making a batch so fiery my eyes watered just smelling it.

Serving and Storing

These cabbage steaks are filling enough to serve as a main with quinoa or farro, or you can plate them as a side next to grilled chicken or tofu. The chimichurri keeps in the fridge for up to three days and tastes even better the next day once the flavors have fully melded.

• Drizzle leftover chimichurri over scrambled eggs or avocado toast for breakfast.
• Reheat cabbage steaks gently in a skillet to crisp them back up, the microwave makes them soggy.
• A squeeze of fresh lemon over the finished steaks adds brightness and cuts through the richness.

Save

This dish proved to me that vegetables dont need to be complicated to be craveable. Sometimes all it takes is high heat, good oil, and a sauce that makes you want to lick the plate.

Recipe FAQs

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

Keep the core intact when slicing. Cut 1-inch thick rounds straight through the center of the cabbage, ensuring each steak includes part of the core to hold the leaves together during roasting.

→ Can I make the chimichurri ahead of time?

Yes, the chimichurri actually improves when made ahead. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors will meld and intensify beautifully.

→ How can I reduce the spice level?

Use only one jalapeño instead of two, remove all seeds and white membranes, and skip the red pepper flakes. You can also add a bit more olive oil to dilute the heat while maintaining the herby flavor.

→ What can I serve with cabbage steaks?

Serve over quinoa, brown rice, or cauliflower rice for a complete meal. They also pair wonderfully with roasted chickpeas, grilled tofu, or as a side to any protein. A simple green salad complements them nicely.

→ Can I grill the cabbage steaks instead of roasting?

Absolutely. Brush with olive oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. The grill adds wonderful smoky flavor that pairs perfectly with the bright chimichurri.

→ Why are my cabbage steaks not getting crispy?

Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. Leave space between steaks for air circulation, and ensure they're well-coated with oil before roasting for maximum caramelization.