Step 1: Prepare the Chimichurri: In a medium bowl, combine finely chopped fresh parsley, fresh oregano, minced garlic, red pepper flakes, salt, and black pepper. Pour in the red wine vinegar and 1/2 cup extra virgin olive oil. Stir well to combine. Taste and adjust seasonings as needed. Let the chimichurri sit for at least 15-20 minutes while you prepare the cabbage for the flavors to meld.
Step 2: Prepare the Cabbage: Remove any loose or damaged outer leaves from the head of cabbage. Place the cabbage on a cutting board, stem side down. Using a sharp chef’s knife, carefully slice the cabbage into 1 to 1.5-inch thick ‘steaks,’ ensuring that the core remains intact in each slice. You should get 4-6 steaks from a medium head of cabbage. Pat the cabbage steaks very dry with paper towels.
Step 3: Season the Cabbage: Lightly brush both sides of each cabbage steak with a little olive oil. Season generously with salt and black pepper. Don’t be shy with the seasoning; cabbage can take it!
Step 4: Heat the Pan: Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it’s smoking slightly. A hot pan is critical for achieving a good blister and sear.
Step 5: Blister the Cabbage Steaks: Carefully place the seasoned cabbage steaks in the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Cook for 4-6 minutes per side, pressing down gently with a spatula occasionally to ensure good contact with the pan. Look for deep golden-brown, almost blackened spots (blisters) and tender-crisp texture. The cooking time will vary based on thickness and desired tenderness.
Step 6: Serve: Once cooked, transfer the blistered cabbage steaks to a serving platter. Drizzle generously with the prepared chimichurri sauce. Serve immediately as a side dish or a light main. These Blistered Cabbage Steaks with Chimichurri are best enjoyed fresh.