Roasted Cabbage Steaks with Chimichurri Sauce

Indulge in the rich and spicy flavors of our Roasted Cabbage Steaks with Chimichurri Sauce—a delightful autumn meal that combines the goodness of freekeh and the sweetness of roasted cabbage. The star of this dish is the zesty Argentinian green sauce, chimichurri, which adds a spicy kick to the simple freekeh recipe. This hearty and soy-free dish is a perfect addition to your fall menu.

For the bold and flavorful chimichurri sauce, gather fresh parsley, hot pepper, chopped onion, garlic, dried oregano, fine sea salt, ground black pepper, white wine vinegar, and olive oil. Blend these ingredients together in a food processor until they form a delicious and vibrant sauce.

Now, let’s prepare the freekeh and cabbage steaks. Cook the dry whole freekeh in a saucepan with water until it becomes tender and fluffy. Meanwhile, preheat your oven to 400°F (200°C, or gas mark 6). Lay out the cabbage slices on an oiled baking sheet, and drizzle each slice with a touch of olive oil. Sprinkle some smoked salt or garlic salt and a pinch of ground black pepper over the cabbage. Roast the cabbage in the oven for about 30 minutes until it turns tender and slightly browned. If any outer edges of the leaves brown too much, you can trim them off carefully.

To serve, place a slice of roasted cabbage on each plate, and top it with a quarter of the cooked freekeh. Drizzle the delectable chimichurri sauce to your taste over the dish.

Now, savor the unique combination of textures and flavors as you enjoy the Roasted Cabbage Steaks with Chimichurri Sauce—a hearty and wholesome meal that’s perfect for autumn.

YIELD: This recipe yields 4 servings, and the chimichurri sauce makes approximately 1/4 cup (60 ml).

INGREDIENTS:

Chimichurri Sauce:

• 1 bunch (3 ounces, or 85 g) fresh parsley
• 1 large fresh cayenne pepper or other hot pepper
• 1 cup (160 g) chopped onion
• 4 to 6 cloves garlic
• 2 teaspoons (4 g) dried oregano
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons (45 ml) white wine vinegar
• 2 teaspoons (10 ml) olive oil

Freekeh and Cabbage Steaks:

• 1 cup (160 g) dry whole freekeh
• 4 slices (1/2-inch, or 1.3 cm) cabbage
• 2 teaspoons (10 ml) olive oil
• 1/2 teaspoon smoked salt or garlic salt
• Pinch of ground black pepper

INSTRUCTIONS:

1. Chimichurri Sauce: In a food processor, combine the parsley, hot pepper, chopped onion, garlic, oregano, salt, and pepper.
2. Add the white wine vinegar and olive oil to the processor.
3. Process the mixture until all ingredients are well combined, creating the zesty chimichurri sauce.
4. Freekeh and Cabbage Steaks: Cook the dry whole freekeh in a saucepan with water until tender, then set it aside.
5. Preheat the oven to 400°F (200°C, or gas mark 6).
6. Lay out the cabbage slices on an oiled baking sheet.
7. Drizzle each slice with olive oil and sprinkle with smoked salt or garlic salt and ground black pepper.
8. Roast the cabbage in the oven for approximately 30 minutes until tender and slightly browned. If needed, trim any overly browned edges carefully.
9. To Serve: Place a slice of roasted cabbage on each plate.
10. Top each slice with a quarter of the cooked freekeh.
11. Drizzle the chimichurri sauce over the dish according to your preference.

RECIPE NOTE:

• Cutting an even slice of cabbage can be a bit challenging. To achieve a hopefully even slice, cut around the cabbage to make a pattern for the 1/2-inch (1.3 cm) slice. Once you’ve gone all the way around, guide your knife straight through the cabbage to create your slice.

Enjoy the delightful blend of flavors and textures in our Roasted Cabbage Steaks with Chimichurri Sauce—a comforting and delicious addition to your fall recipes! Bon appé