Purple cabbage steaks with herb scraps chimichurri and chickpea crumble

As you may know, we’re big cabbage fans here at CLC. Whether shredded up in a slaw or salad, added to a soup, or transformed into sauerkraut, we just can’t get enough of the beautiful brassica. This time, we’re caramelizing the versatile vegetable for our purple cabbage steaks with herb scraps chimichurri and chickpea crumble. This delightful dish comes together quickly and will take your weeknight dinner to a whole new level–earthy beans, fragrant herbs and tender layers of cabbage are hit with an acidic double punch of lemon juice and vinegar, topped with plenty of smoky chili oil for good measure.

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purple cabbage steaks with chimichurri
purple cabbage steaks

While you could technically get four steaks out of one large cabbage, I usually use two heads to make it easier to cut (and save the rest for another recipe). I bake on a cast iron griddle in my oven, but using a grill is another quick option.

I love the explosion of flavor in this meal despite its simplicity of ingredients and preparation. While exquisite with just a few seasonings, feel free to add whatever flavors you like–they will all get soaked up and infused with the cabbage as it cooks. You could brush with balsamic vinegar before roasting, swap out the crumbly chickpeas for some spicy hummus, smother it in creamy cashew cheese sauce, or add some carrot top + kale dip. The cabbage is your canvas!

How are you enjoying your cabbage steaks?? #closedloopcooking

Purple cabbage steaks with herb scraps chimichurri and chickpea crumble   by

We're caramelizing our purple cabbage steaks with herb scraps chimichurri and chickpea crumble. This delightful dish comes together quickly and will take your weeknight dinner to a whole new level.

makes: 4 servings | prep time: 10 min | cook time: 40 min | total time: 50 min

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purple cabbage steaks with chimichurri and chickpea crumble

Ingredients

  • 2 heads purple cabbage, cut into (4) 1-1½" slices, core intact (save excess cabbage for another dish)
  • 1 - 2 tbsp olive oil
  • salt + pepper to taste
  • cayenne pepper to taste
  • 2 - 4 tbsp chili oil
  • 1 1/2 - 2 cups herb scraps chimichurri (see recipe)

Chickpea crumble

  • 1 1/2 cup cooked chickpeas
  • 1 tsp olive oil
  • 1/4 tsp onion powder
  • 1/4 garlic powder
  • 1/4 cup nutritional yeast
  • salt + pepper to taste
  • 1 tbsp lemon juice

To-Do's

  1. Prepare a batch of herb scraps chimichurri and set aside.
  2. Preheat oven to 400°F (or heat a grill to medium high). Brush or spray cabbage with olive oil then sprinkle with salt, pepper, cayenne pepper and any other desired seasonings.
  3. In a medium bowl, mix chickpeas with olive oil, onion powder, garlic powder, nutritional yeast, salt, and pepper. Spread out on a lined baking sheet in a single layer.
  4. Bake chickpeas for 10-15 minutes total and cabbage for 20 minutes on each side (or 5 minutes each side in a closed grill) until charred and tender.
  5. After removing chickpeas from oven, pulse in a food processor a couple of times or mash with a fork to break up. Remove, place in a bowl, add lemon juice, and mix well.
  6. Remove cabbage from oven and plate, sprinkling with chickpea crumble and chimichurri. Douse in your favorite chili oil and enjoy! Best eaten fresh but leftovers will keep separately in the refrigerator for 3 days.
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