This recipe is a revelation! I stumbled upon it while researching unusual ways to cook cabbage—you know, those times when you're staring into the fridge like it owes you money. This dish is proof that even the humblest vegetable can be transformed into something spectacular.
The roasted cabbage steaks offer a delightful char and tender interior, complemented perfectly by the bright, herbaceous chimichurri. Seriously, the chimichurri is a game-changer. It's vibrant, flavorful, and adds a burst of freshness that cuts through the earthy richness of the roasted cabbage. Trust me on this one; you’ll want to use this sauce on everything!
This recipe is surprisingly simple to make, even if your cooking skills are as rusty as my old frying pan. Each step is meticulously detailed below, so even a beginner chef can master this stunning dish. Get ready to impress yourself and maybe even your friends. Who knows, they might even ask for seconds!
Required Equipments
- Large Baking Sheet
- Chef's Knife
- Cutting Board
- Large Bowl
- Whisk
Roasted-Cabbage-Steaks-with-Chimichurri
These Roasted Cabbage Steaks with Chimichurri are a surprisingly delicious and simple vegetarian meal. The perfectly roasted cabbage steaks are complemented by a vibrant, herbaceous chimichurri sauce, creating a dish that is both flavorful and visually stunning.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those perfectly roasted cabbage steaks.
- Wash and trim a large head of green cabbage. Remove the core and any tough outer leaves.
- Cut the cabbage into 1-inch thick steaks. This is where a sharp knife comes in handy. Aim for even-sized steaks for even cooking.
- In a large bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Don't be shy with the seasoning!
- Place the cabbage steaks on a large baking sheet lined with parchment paper. Drizzle the oil mixture over the steaks, ensuring they're evenly coated. A little extra virgin olive oil never hurts!
- Roast the cabbage steaks for 20-25 minutes, flipping halfway through. Keep an eye on them, they should be tender and slightly charred on the edges. If they’re browning too quickly, reduce the oven temperature slightly.
- While the cabbage is roasting, prepare the chimichurri sauce. Finely chop 1 cup of fresh parsley, 1/2 cup of fresh cilantro, 2 cloves of garlic, and 1/4 cup of red wine vinegar. For a smoother chimichurri, you could pulse this briefly in a food processor.
- In a separate bowl, whisk together the chopped herbs and garlic with 1/2 cup of olive oil, 1 tablespoon of red wine vinegar, and 1/2 teaspoon of salt. Taste and adjust the seasoning as needed. I like to add a pinch of red pepper flakes for a little kick!
- Once the cabbage steaks are cooked, remove them from the oven and let them cool slightly. Don't burn yourself!
- Spoon the chimichurri generously over the roasted cabbage steaks. You can also serve some on the side for extra flavor. And don't forget the extra virgin olive oil!
📝 Notes
- For extra flavor, add a squeeze of lemon juice to the chimichurri.
- If you don’t have red wine vinegar, apple cider vinegar works well too.
- Feel free to adjust the amount of red pepper flakes to your preference.
- Leftover chimichurri can be stored in an airtight container in the refrigerator for up to a week
🍎 Nutrition
Calories: 250
Protein: 5g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 30mg
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