Cabbage Steaks Jalapeño Chimichurri

The first time I served cabbage steaks to dinner guests, I watched their eyebrows raise in polite confusion. By the time they took their first bite, those same eyebrows shot up in genuine surprise. This humble vegetable transforms into something entirely unexpected in the oven, developing edges that crisp and caramelize while the interior becomes tender and sweet. I've started making this just for the sheer drama of that moment when skepticism turns to delight.

Last winter, when my oven was the warmest thing in my apartment, I discovered that roasting entire heads of cabbage made the most comforting dinner. The smell would fill every corner of my kitchen, earthy and sweet. Friends started dropping by on cabbage nights, drawn by the aroma and staying for the unexpectedly satisfying meal that followed. Now it's become my go-to when I want to feed people something that feels special but requires almost zero effort.

Ingredients

• Large green cabbage: Look for one that feels heavy and has tightly packed leaves, which will hold together better when sliced into steaks
• Olive oil: A generous coating helps the edges achieve those crispy, golden edges that make this dish sing
• Fresh parsley and cilantro: The combination creates a chimichurri with more depth and brightness than parsley alone
• Jalapeños: Heat level varies wildly, so taste a tiny bit before deciding how much to add
• Garlic: Freshly minced gives the best punch, though a microplane works if you want it to really dissolve into the sauce
• Red wine vinegar: Provides the necessary acid to cut through the rich olive oil and balance the roasted sweetness

Instructions

Get your oven going:

Crank that heat to 425°F and line a baking sheet with parchment paper so cleanup becomes absolutely trivial

Transform the cabbage:

Peel off any sad looking outer leaves, then carefully slice the whole head into thick rounds, treating each like a precious steak that needs to hold its shape

Season generously:

Brush both sides of each cabbage steak with olive oil, then sprinkle with salt and pepper like you actually want them to taste good

Roast until gorgeous:

Slide them into the oven for 30 to 35 minutes, flipping once halfway through, until edges are golden and crisp and the cabbage has collapsed into tenderness

Make the magic sauce:

While cabbage roasts, mix together parsley, cilantro, chopped jalapeños, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt and pepper in a bowl

Let flavors become friends:

Let the chimichurri hang out for at least 10 minutes so all those bold flavors can really get to know each other

Bring it together:

Pile those roasted cabbage steaks onto plates and spoon that vibrant sauce generously over each one

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This recipe has become my secret weapon for dinner parties because it looks impressive but leaves me free to actually hang out with people instead of being chained to the stove. Something about the combination of charred, sweet cabbage and that punchy, herbaceous sauce makes people feel taken care of. I've watched proclaimed cabbage haters ask for seconds, which might be the highest compliment I can imagine.

Making It Your Own

Sometimes I add a squeeze of fresh lemon juice over the finished steaks when I want extra brightness. Other times I crumble feta or goat cheese on top, letting the salty creaminess play against the spicy chimichurri. The basic formula is so forgiving that it becomes whatever you need it to be.

What To Serve Alongside

These steaks hold their own as a main dish, especially when served over a bed of fluffy couscous or warm farro that soaks up all that precious chimichurri. If you are feeding people who insist on protein, grilled shrimp or a simple piece of roasted fish would be perfectly happy here. I have also served them as a dramatic side to grilled flank steak for the best of both worlds.

Storage And Make Ahead Wisdom

The chimichurri actually improves after a day or two in the refrigerator, so I often double the recipe just to have some hanging around. The roasted cabbage, however, needs to be eaten immediately while those edges are still crisp. Reheating never quite recovers the magic.

• Leftover chimichurri keeps for up to 3 days and is exceptional on eggs, sandwiches, or roasted potatoes
• If you are making this for a party, you can slice and oil the cabbage ahead, then roast just before serving
• The cabbage steaks reheat okay in a skillet, but they will not have the same crispy edges as fresh from the oven

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There is something deeply satisfying about turning such an inexpensive, humble vegetable into something that feels like a restaurant quality dish. I hope this recipe finds its way into your regular rotation, especially on those nights when you want something special but do not want to work for it.

Recipe FAQs

→ How can I reduce the spiciness of the chimichurri?

To temper the heat, use only one jalapeño instead of two. You can also completely remove all seeds and membranes from the peppers, as these parts contain most of the capsaicin, the compound responsible for the spice.

→ What are some good serving suggestions for these cabbage steaks?

These versatile steaks can be enjoyed as a hearty vegetarian main course alongside grains like quinoa or rice. They also make an excellent, flavorful side dish paired with grilled meats, fish, or other plant-based proteins.

→ Can the jalapeño chimichurri be made in advance?

Yes, the chimichurri can be prepared up to 3 days ahead of time. Store it in an airtight container in the refrigerator. The flavors will meld and deepen further, making it even more delicious.

→ How do I ensure the cabbage steaks get properly caramelized and tender?

Achieving perfect caramelization requires a high oven temperature, 425°F (220°C). Ensure your baking sheet isn't overcrowded so the cabbage can roast rather than steam. Flipping them halfway through cooking also helps achieve even browning and tenderness.

→ Are there any substitutions for green cabbage?

While this creation uses green cabbage for its texture and flavor, you could experiment with other varieties like red cabbage or savoy cabbage. Cooking times might vary slightly, but the method remains largely the same.