📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those perfectly roasted cabbage steaks.
2. Wash and trim a large head of green cabbage. Remove the core and any tough outer leaves.
3. 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.
4. 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!
5. 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!
6. 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.
7. 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.
8. 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!
9. Once the cabbage steaks are cooked, remove them from the oven and let them cool slightly. Don't burn yourself!
10. 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!