Cabbage steaks are one of those simple ideas that turn into something surprisingly satisfying. Thick slices of cabbage roast until the edges are crispy and caramelized, while the centers stay tender. Top that with a bright, herby chimichurri and a sprinkle of toasted breadcrumbs, and you’ve got a dish that feels a little special without much effort.
This is a great recipe when you want something veggie-forward that still feels hearty. It works as a main for a light dinner or as a side alongside grilled meat or fish. The contrast of textures is what makes it stand out. You get crisp edges, soft centers, fresh sauce, and that crunchy topping in every bite.
Helpful Tips
- Cut evenly sized steaks: Aim for about 1-inch thick slices so they cook at the same rate and hold together on the pan.
- Don’t skip the browning: Let the cabbage get deeply golden in the oven. That’s where most of the flavor comes from.
- Toast breadcrumbs separately: It only takes a few minutes in a pan with olive oil, and it keeps them crisp instead of soggy.
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Cabbage Steaks with Chimichurri & Breadcrumbs
Ingredients
- 1/2 green cabbage
- Olive oil + salt, and pepper, for seasoning
- 1/3 cup Panko breadcrumbs
- 1/2 teaspoon lemon pepper seasoning
For the herb sauce
- 1/3 cup olive oil
- 1/2 cup cilantro about a handful
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the cabbage into 4 thick slices (about ¾” thick). Brush the slices all over with olive oil, then season with salt and pepper.
- Bake for 30 minutes, then flip and continue cooking for 15 minutes.
- Meanwhile, mix together the herb sauce.
- Heat a skillet over medium heat. Add about 1 teaspoon of olive oil. Add the Panko breadcrumbs and lemon pepper seasoning (or just salt and pepper). Toast until crispy, then remove from the pan.
- Transfer the finished cabbage slices to a serving plate. Top with the sauce and the breadcrumbs.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.