Charred Cabbage Steaks with Chimichurri

2 minutes read

Enjoy a delicious and easy-to-make dish with these charred cabbage steaks topped with zesty chimichurri. This recipe makes a fantastic side or a vegetarian main course, great for both casual weeknight dinners and festive gatherings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:
– 1 large head of green cabbage
– 3 tablespoons olive oil
– Salt and freshly ground black pepper, to taste

For the Chimichurri:
– 1 cup fresh parsley, finely chopped
– 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
– 3 garlic cloves, minced
– 1/2 cup olive oil
– 2 tablespoons red wine vinegar
– 1/2 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste

Tools Needed:
– Large baking sheet
– Sharp knife
– Small mixing bowl
– Spoon or brush for oil

Steps:
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Slice the cabbage into thick rounds, about 1-inch wide, to create ‘steaks.’ Lay them flat on the prepared baking sheet.
3. Brush both sides of the cabbage steaks with olive oil, then sprinkle generously with salt and pepper.
4. Roast in the oven for 20–25 minutes, flipping halfway through, until the edges are nicely charred and the centers are tender.
5. While the cabbage roasts, prepare the chimichurri. In a small bowl, mix together the parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes. Season with salt and pepper to taste.
6. Once the cabbage steaks are done, transfer them to a serving platter and spoon the chimichurri sauce generously over the top.

Tip: For extra flavor, try grilling the cabbage steaks instead of roasting them.

Serve immediately and enjoy the smoky, herby flavors!