Description
Cabbage steaks topped with chimichurri sauce.
Ingredients
Scale
- 1 head of cabbage
- 2 tablespoons olive oil
- Salt to taste
- 1 cup fresh parsley
- 1/4 cup fresh cilantro
- 2 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- Slice the cabbage into 1-inch thick steaks.
- Brush both sides of the cabbage steaks with olive oil and sprinkle with salt.
- Place the steaks on a baking sheet.
- Bake for 25-30 minutes until tender and browned.
- While the cabbage is baking, prepare the chimichurri sauce.
- In a blender, combine parsley, cilantro, garlic, red pepper flakes, red wine vinegar, and olive oil. Blend until smooth.
- Once the cabbage steaks are done, remove from oven and drizzle with chimichurri sauce.
Notes
- Serve hot for best flavor.
- Chimichurri can be made ahead of time and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cabbage Steaks, Chimichurri, Vegan Recipe