Have you ever grilled a cabbage “steak”? It’s so good it’s unbelievable. The charred edges have that same crave-able flavour that well-roasted cauliflower gets in a super hot oven. It’s also the perfect spring-to-summer transitional grill recipe. Are veggie burgers cancelled? Probably not, but it’s good to switch up your routine once in a while.
Here in Ontario, we’re getting gorgeous sunshiny days and nights that are still going down to 2 degrees! Climate change is wild, friends. I’ve got a bunch of plants just hanging out on my porch, waiting to go in the ground when the temperature evens out. Until then, we grill cabbage and act like everything is totally fine.
I saw a bunch of variations on chimichurri in the latest issue of Magnolia Journal, and knew that it’s herbal and peppery flavours would be perfect with the lightly sweet charred cabbage. I added warm, just-cooked lentils to the chimichurri so that they could soak up all that flavour. We spoon those over our charred cabbage steaks and finish the whole thing with a creamy maple mustard tahini sauce. It’s all a giant, super hearty flavour bomb.
Hope you give this one a try if you’re ready to step into grilling season! If you need even more inspiration, I have an entire grilling guide right HERE.
GRILLED CABBAGE STEAKS WITH JALAPEÑO CHIMICHURRI LENTILS & MAPLE MUSTARD TAHINI SAUCE
Print the recipe here!
NOTES: Make your chimichurri and tahini sauces ahead of time to cut down on prep time. Then, all you have to do is cook the lentils and grill the cabbage.
-My favourite Montreal steak spice blend is by the Joe Beef crew. It’s incredible and I put it on everything.
JALAPEÑO CHIMICHURRI LENTILS:
¾ cup brown lentils, rinsed
2 cups flat leaf parsley, lightly packed
1 jalapeÑo, seeded and finely minced
2 cloves of garlic, finely minced
1 tablespoon capers, finely minced
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sea salt
pinch of red pepper flakes
MAPLE MUSTARD TAHINI:
¼ cup tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon grainy mustard
sea salt, to taste
⅓ cup cold, filtered water
1 small green cabbage (about 3 lbs)
avocado oil spray
1 tablespoon Montreal steak spice blend
sea salt and ground black pepper, to taste
Make the jalapeño chimichurri lentils. Place the lentils in a medium saucepan and cover them with water by about 2 inches. Put the saucepan on the stove over medium-high heat. Bring lentils to a boil and then lower to a simmer. Cook until lentils are just-tender, about 25 minutes. Drain.
While lentils are cooking, make the jalapeño chimichurri. Finely chop the parsley and transfer to a medium bowl. To the parsley, add the jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes. Stir to combine and check for seasoning. Adjust if necessary.
Stir the warm lentils into the jalapeño chimichurri. Once thoroughly mixed, set aside at room temperature.
Make the maple mustard tahini. In a medium bowl, whisk together the tahini, lemon juice, maple syrup, mustard, and salt until combined. Then, vigorously whisk in the cold water. The sauce should thin out a bit and become more pale and creamy in colour. Set aside.
Grill the cabbage. Preheat your grill to medium high heat. Cut the cabbage into 1 ½ inch-thick “steaks.” Set the cabbage on the cutting board so that the core is facing up. Then cut 4 round steaks through the middle section so that each piece has a bit of the core intact (this is what will hold it together on the grill). Save the rest of the cabbage for another use.
Place cabbage steaks on a baking sheet. Spray one side with avocado oil spray and season with half of the steak spice, salt, and pepper. Repeat with the other side and remaining steak spice.
Place the cabbage steaks on the grill and close the lid. Cook for 5 whole minutes, or until charred on one side. Using both tongs and a flipper, carefully flip the steaks over. Close the lid and cook cabbage steaks for another 5 minutes, or until charred on the other side and soft in the center.
Remove the cabbage steaks from the grill and serve with the jalaleño chimichurri lentils, maple mustard tahini sauce, extra chopped parsley, and chili flakes (if desired)