Ingredients
Scale
- 1 large head of green cabbage
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 1 cup fresh Italian parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 cup extra virgin olive oil (for the sauce)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat to prevent sticking. Remove any wilted or loose outer leaves from the cabbage. Place the cabbage on a cutting board and slice it into “steaks” about 1-inch thick. Ensure you keep the core intact for each slice, as this holds the leaves together. Arrange the steaks on the prepared baking sheet in a single layer.
- Brush both sides of the cabbage steaks generously with three tablespoons of olive oil. Sprinkle evenly with garlic powder, salt, and black pepper. Slide the tray into the oven and roast for 20 to 25 minutes. At the 12-minute mark, carefully flip the steaks with a wide spatula. While the cabbage roasts, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and the remaining olive oil in a small bowl. Stir the chimichurri well and let the flavors meld.
- Remove the cabbage from the oven when the edges are dark brown and crispy, and the centers are fork-tender. Transfer the warm steaks to a platter or individual plates. Spoon a generous amount of the fresh chimichurri over the top of each steak. Serve immediately while the cabbage is hot and the herbs are vibrant.
- Cook Time: 35 minutes