Cabbage Steaks With Jalapeño Chimichurri

The first time I served cabbage steaks, my skeptical roommate took one bite and actually asked what expensive vegetable this was. Theres something almost magical about how a humble head of cabbage transforms in high heat, developing sweet, nutty edges and a tender center that feels entirely decadent. This recipe became my go-to for dinner parties because it looks impressive on the plate but takes barely any active effort. The chimichurri adds this bright, spicy kick that makes people forget theyre eating something so healthy and inexpensive.

I made these for a summer barbecue last year when my friend brought over her new boyfriend who swore he hated cabbage. He went back for thirds and specifically asked for the recipe, which I wrote down on the back of a napkin because thats just the kind of dish this is. The chimichurri works double duty here, cutting through the natural sweetness of roasted cabbage with its herbs and heat. Something about the combination feels restaurant-quality while using ingredients I almost always have on hand.

Ingredients

• 1 large green cabbage: Look for a tight, heavy head with no wilting leaves because you want those steaks to hold their shape beautifully
• 2 tbsp olive oil: This helps those edges get properly golden and crispy in the high heat
• 1 tsp sea salt: Cabbage needs enough salt to really bring out its natural sweetness
• ½ tsp freshly ground black pepper: Freshly cracked makes a huge difference here
• 1 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly, and fresh is non-negotiable for that vibrant chimichurri
• ¼ cup fresh cilantro: Adds brightness and depth to the sauce
• 2 jalapeños: Leave some seeds if you want more heat or remove them completely for a milder sauce
• 3 garlic cloves: Freshly minced gives the best punch of flavor
• ½ cup extra-virgin olive oil: The good stuff here makes the chimichurri sing
• 2 tbsp red wine vinegar: Adds that essential acidity to cut through the rich oil
• 1 tsp dried oregano: Earthy and aromatic in the background
• ½ tsp red pepper flakes: Optional but recommended if you like things spicy

Instructions

Heat your oven:

Preheat to 425°F and line a baking sheet with parchment paper for easier cleanup later

Prep the cabbage:

Peel off any tough outer leaves then slice the whole head into 1-inch thick rounds so you get about 4 beautiful steaks

Season generously:

Brush both sides of each steak with olive oil and sprinkle with salt and pepper, making sure to get the edges

Roast until golden:

Cook for 30 to 35 minutes, flipping halfway, until the edges are crispy and deeply caramelized

Make the chimichurri:

Mix together parsley, cilantro, jalapeños, garlic, olive oil, vinegar, oregano, red pepper flakes, salt and pepper then let it sit for 10 minutes

Bring it together:

Spoon that vibrant chimichurri generously over each roasted steak while theyre still hot

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This dish has become my secret weapon when I need something that feels special but doesnt require spending hours in the kitchen. Last week I served it alongside some simple grilled fish and my husband kept talking about it days later.

Making It Your Own

Sometimes I swap in red cabbage for a dramatic color contrast, though it needs a few extra minutes in the oven. The chimichurri is incredibly versatile and works just as well on roasted cauliflower or even grilled corn when those are in season.

Serving Ideas

I love serving these as a vegetarian main with a side of quinoa or farro to soak up all that chimichurri. They also work beautifully alongside grilled chicken or fish if you want to keep things lighter than traditional steakhouse sides.

Storage and Make-Ahead

The chimichurri actually gets better after a day or two in the fridge, so I often double the batch and keep it around for quick weeknight meals. The roasted cabbage is best eaten fresh but you can reheat leftover steaks in a 350°F oven for about 10 minutes to recrisp the edges.

• Make the chimichurri up to 3 days ahead and store it in a sealed jar
• Bring the sauce to room temperature before serving for the best flavor
• Never microwave the cabbage or it will get soggy and sad

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Theres something deeply satisfying about turning such an ordinary ingredient into something that feels like a restaurant-quality dish. Hope this becomes a regular in your rotation like it has in mine.

Recipe FAQs

→ How thick should the cabbage slices be for roasting?

For the best 'steak' texture, aim for slices about 1-inch thick. This thickness allows them to caramelize well on the outside while remaining tender on the inside, preventing them from falling apart during roasting.

→ Can I adjust the spice level of the chimichurri?

Absolutely. For a milder chimichurri, you can use only one jalapeño, or remove all seeds and membranes from both. For extra heat, include the red pepper flakes or even add a third jalapeño.

→ What can I serve with these cabbage steaks?

These roasted cabbage steaks are incredibly versatile. They make a fantastic stand-alone plant-based main dish, perhaps alongside some grains like quinoa or rice. They also serve as an excellent side to grilled meats, fish, or other plant-based proteins, adding a vibrant, fresh element to the plate.

→ How long does the chimichurri last if made ahead?

The jalapeño chimichurri can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld and deepen over time, making it a great make-ahead component.

→ Can I use a different type of cabbage?

While green cabbage works best for its firm texture that holds up during roasting, you could experiment with savoy cabbage. Avoid softer varieties like Napa cabbage, as they tend to wilt too much and won't maintain the 'steak' form as effectively.

→ Are there any substitutions for red wine vinegar in the chimichurri?

If red wine vinegar isn't available, you can substitute it with apple cider vinegar or fresh lemon juice for a similar tang. Adjust to taste, as the acidity levels might vary slightly.