Description
Cabbage steaks grilled and topped with chimichurri sauce.
Ingredients
Scale
- 1 head of cabbage
- 2 tablespoons olive oil
- Salt to taste
- 1 cup fresh parsley
- 1/4 cup red wine vinegar
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil for chimichurri
Instructions
- Preheat the grill to medium heat.
- Remove the outer leaves of the cabbage and cut it into 1-inch thick slices.
- Brush both sides of the cabbage steaks with olive oil and sprinkle with salt.
- Grill the cabbage steaks for about 5-7 minutes on each side until tender and charred.
- Meanwhile, prepare the chimichurri by blending parsley, red wine vinegar, garlic, red pepper flakes, and olive oil.
- Once cabbage steaks are done, remove from grill and top with chimichurri sauce.
- Serve warm.
Notes
- Choose a firm head of cabbage for best results.
- Chimichurri can be made ahead of time and stored in the refrigerator.
- Adjust the spice level of chimichurri according to your preference.
Nutrition
- Serving Size: 1 steak with chimichurri
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Cabbage Steaks, Chimichurri, Grilled Vegetables