Save My kitchen smelled like caramelizing cabbage the afternoon I first tried slicing it into thick steaks instead of shredding it for coleslaw. A friend had mentioned she'd seen them roasted until crispy at a farmers market stand, and I was curious enough to experiment. The moment those golden-edged rounds came out of the oven, I knew this wasn't going to be a side dish tucked modestly on anyone's plate—it deserved the spotlight. Topping them with a fiery jalapeño chimichurri felt like the natural finish, something that would make even the skeptics pause mid-bite and ask for the recipe.
I made these for a dinner party last spring when I realized at the last minute that half my guests didn't eat meat. Standing there with cabbage in hand and no backup plan, I remembered those caramelized slices and moved forward confidently instead of panicking. By the time dinner was served, nobody was thinking about what was missing—they were too busy debating whether the chimichurri was better on the cabbage or on the bread they were using to soak up every last drop.
Ingredients
- 1 large green cabbage: Look for one that feels dense and heavy for its size; this means it's crisp and will caramelize beautifully without turning mushy.
- 2 tbsp olive oil: Use a good-quality one you'd drizzle on a finished dish—it matters here because it helps the cabbage brown evenly and adds subtle flavor.
- 1 tsp sea salt: Kosher salt works too, but sea salt's flaky texture distributes more evenly across those big flat surfaces.
- ½ tsp freshly ground black pepper: Grind it yourself if you can; pre-ground loses its bite faster than you'd think.
- 1 cup fresh flat-leaf parsley, finely chopped: Curly parsley will work in a pinch, but flat-leaf has a cleaner, peppery flavor that stands up to the jalapeños.
- ¼ cup fresh cilantro, finely chopped: This is optional if you're in the camp that thinks cilantro tastes like soap, but it adds an herbal brightness that ties everything together.
- 2 jalapeños, seeded and finely chopped: Remove the seeds if you want heat without dominance; leave them in if you're cooking for people who like their food talking back to them.
- 3 garlic cloves, minced: Fresh, not jarred—the paste stuff will turn bitter when it sits in vinegar.
- ½ cup extra-virgin olive oil: This is the star of the chimichurri, so don't reach for the cheaper bottle.
- 2 tbsp red wine vinegar: The acidity is essential; it cuts through the richness of the oil and keeps the sauce from feeling heavy.
- 1 tsp dried oregano: A bridge between the fresh herbs and the spice; it adds depth without muddying the flavor.
- ½ tsp red pepper flakes (optional, for extra heat): A whisper of smoke if you want it, nothing more.
- ½ tsp sea salt: The sauce needs its own seasoning layer, separate from the cabbage.
- ¼ tsp ground black pepper: A gentle finish to the sauce.
Instructions
- Get your oven ready and prep the pan:
- Preheat to 425°F and line your baking sheet with parchment paper—this prevents sticking and makes cleanup feel less like a punishment.
- Trim and slice the cabbage:
- Peel away any yellowed or damaged outer leaves, then place the cabbage cut-side down and slice it into 1-inch thick rounds. You'll get about four beautiful steaks, each one sturdy enough to hold toppings without falling apart.
- Season the steaks:
- Arrange them on the prepared sheet, brush both sides generously with olive oil (use a pastry brush so it's even), and sprinkle salt and pepper on both sides. Don't be shy with the oil—it's what creates those crispy, caramelized edges.
- Roast until golden and crispy:
- Slide them into the oven for 30 to 35 minutes, flipping halfway through. You're looking for deep golden browning on the cut edges and tender-but-not-mushy centers, which you'll know by the slight give when you press with a fork.
- Make the chimichurri while the cabbage roasts:
- Combine the parsley, cilantro, jalapeños, and garlic in a bowl, then add the extra-virgin olive oil, red wine vinegar, oregano, red pepper flakes if using, salt, and black pepper. Mix everything together gently—you want the herbs to stay fresh and vibrant, not bruised into submission.
- Let the sauce sit and breathe:
- Set the chimichurri aside for at least 10 minutes so the flavors can get to know each other and the whole thing tastes more rounded and complex.
- Plate and top:
- Once the cabbage steaks are done, transfer each one to a plate and spoon a generous amount of chimichurri right over the top, letting some pool on the plate. Serve immediately while the cabbage is still warm.
Save There's a quiet moment when you pull caramelized cabbage out of the oven and the kitchen fills with this sweet, nutty smell—not vegetable-like at all, but something almost toasty and luxurious. That moment reminds me why I cook, and why I keep coming back to recipes like this one.
The Art of Getting Cabbage Golden
The magic isn't in any secret ingredient; it's in patience and heat. When cabbage gets hot enough, its natural sugars caramelize just like they do on onions or meat. The key is making sure your oven is fully preheated—if you rush and put the steaks in a half-warm oven, they'll steam instead of roast, and you'll end up with sad, gray rounds that taste nothing like what you're after. The flip halfway through is important too; it ensures both sides get that crispy, golden treatment and creates those little char marks that look impressive and taste even better.
Chimichurri as Medicine
There's something almost medicinal about a good chimichurri when it hits your tongue—the fresh herbs clear your palate, the garlic wakes everything up, and the jalapeños remind you that food should be an experience, not just fuel. I've learned that chimichurri is endlessly forgiving; if you like more cilantro and less parsley, go for it. If you want to add a squeeze of lemon or lime, it only gets better. The version I've written is a starting point, but treat it like a rough sketch that you're meant to color in yourself.
Ways to Serve and Leftovers
Serve these cabbage steaks as a main course with something starchy—quinoa, rice, or roasted potatoes all make them feel like a complete meal. They're equally wonderful as a bold side to grilled tofu, beans, or any protein you love. The leftover chimichurri keeps in a sealed container in the fridge for up to three days, and honestly, you might find yourself eating it straight from the jar with crusty bread or spooning it over eggs the next morning.
- Add a squeeze of fresh lemon juice to the finished dish for brightness and acidity that cuts through the richness.
- If you want a milder chimichurri, use only one jalapeño or remove every seed and white membrane before chopping.
- Make extra chimichurri on purpose—it's just as good on grilled vegetables, toasted bread, or stirred into grain bowls.
Save These cabbage steaks have a way of surprising people who think they don't like vegetables cooked this way. Make them once, and they'll be back in your rotation forever.
Recipe Guide
- → How do I prevent the cabbage from falling apart when slicing?
Keep the core intact when cutting the cabbage into steaks. Slice through the core so each round stays connected. The outer slices may fall apart, but the center steaks will hold their shape beautifully during roasting.
- → Can I make the chimichurri ahead of time?
Absolutely. The chimichurri actually improves after sitting for a few hours as the flavors meld. Prepare it up to 3 days in advance and store it covered in the refrigerator. Bring to room temperature before serving for the best flavor.
- → What can I serve with cabbage steaks?
These pair wonderfully with quinoa, brown rice, or couscous for a complete vegan meal. They also complement grilled chicken, steak, or fish if serving omnivores. A simple green salad rounds out the plate nicely.
- → How do I adjust the spice level?
For milder heat, use just one jalapeño and remove all seeds and membranes. For extra kick, leave some seeds in or add the optional red pepper flakes. You can also substitute half the jalapeños with mild green bell pepper.
- → Can I grill the cabbage instead of roasting?
Yes, grilling works beautifully. Brush the steaks 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 bright chimichurri.
- → Why is my cabbage not getting crispy?
Make sure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. The cabbage needs space for air circulation. Also, brush generously with oil on both sides to promote browning and crispiness at the edges.