Ingredients
1 large head Green cabbage
3 tablespoons Olive oil
0.5 teaspoon Sea salt
0.25 teaspoon Black pepper
1 cup Fresh flat-leaf parsley, finely chopped
0.5 cup Fresh cilantro, finely chopped
5 cloves Garlic, minced
2 tablespoons Fresh oregano, minced
0.25 cup Red wine vinegar
0.5 cup Extra virgin olive oil
1 teaspoon Red pepper flakes
0.5 teaspoon Sea salt
0.25 teaspoon Black pepper
Instructions
- Preheat your oven to 400°F (200°C). Remove any loose or damaged outer leaves from the cabbage. Cut the cabbage into 1-inch thick wedges, keeping the core intact to hold the leaves together
- Arrange the cabbage wedges in a single layer on a large baking sheet. Drizzle them generously with olive oil. Sprinkle the cabbage with sea salt and black pepper. Roast for 25-35 minutes, flipping halfway through, until the edges are nicely browned and crispy, and the cabbage is tender. The roasting process creates that incredible flavor for our roasted cabbage chimichurri
- While the cabbage roasts, prepare the chimichurri. In a medium bowl, combine the finely chopped fresh parsley, cilantro, minced garlic, and minced fresh oregano (or dried oregano). Add the red wine vinegar, extra virgin olive oil, red pepper flakes, sea salt, and black pepper. Stir everything together until well combined. Give it a taste and adjust seasonings if necessary; you might want more salt, pepper, or a bit more vinegar for zing
- Once the roasted cabbage is golden brown and tender, remove it from the oven. Arrange the roasted cabbage wedges on a serving platter. Generously spoon the fresh chimichurri sauce over the warm roasted cabbage. The warmth of the cabbage helps the flavors of the chimichurri truly bloom. Serve immediately and enjoy your delicious roasted cabbage chimichurri!
Notes
For crispy cabbage, don't overcrowd the baking sheet; use two if necessary. Ensure the oven is fully preheated to 400°F (200°C) and flip cabbage halfway through roasting for even browning. For chimichurri, use fresh herbs whenever possible and chop them finely by hand to retain texture (or pulse briefly if using a food processor). Allow the chimichurri to rest for 10-15 minutes before serving to let flavors meld. Always taste and adjust seasonings for both components before serving.
Store any leftover roasted cabbage and chimichurri separately in airtight containers in the refrigerator (cabbage for up to 3-4 days, chimichurri for up to 5-7 days). To reheat cabbage, use an oven preheated to 350°F (175°C) for 10-15 minutes to maintain crispiness; avoid microwaving. Let refrigerated chimichurri come to room temperature for 15-20 minutes before spooning over warm cabbage to fully awaken its flavors.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Argentinian
- Diet: Gluten Free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg