Cabbage doesn't always get the spotlight, but this recipe might change your mind. We roast this humble vegetable until the edges are crispy and the center is tender. Then, we top each piece with a flavorful chimichurri. It's easy to make and works just as well for a weeknight dinner as it does for serving guests at a dinner party.
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Things You'll Need
1 green cabbage
Kosher salt
Ground black pepper
1/4 tsp. ground paprika
1/4 cup olive oil for the cabbage plus 1/3 cup for the chimichurri
1 cup parsley, finely chopped
2 Tbsp. shallots, finely chopped
1/2 Tbsp. sherry vinegar
1 garlic clove, grated
1/8 tsp. chili flakes
1. Prepare the cabbage steaks
Preheat the oven to 400°F. Cut the bottom off the cabbage and cut it into 1-inch-thick slices. Arrange the slices in a single layer on a baking sheet. Drizzle olive oil over the steaks and season generously with kosher salt, pepper, and paprika. Carefully flip them to season and coat the other side evenly.
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2. Roast the cabbage steaks
Place the baking sheet in the oven and roast for 25 minutes. The edges should be nicely charred.
3. Make the chimichurri
While the cabbage roasts, add the parsley, chopped shallots, sherry vinegar, grated garlic, chili flakes, and a pinch of salt in a medium bowl. Whisk in the olive oil until well combined. Adjust the seasoning to taste if needed.
4. Serve and enjoy!
Carefully flip the cabbage steaks so the charred side is facing up and transfer to a serving plate. Generously drizzle the chimichurri sauce over the steaks. Serve and enjoy!
