Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

Grilled cabbage steaks with jalapeño chimichurri lentils and maple mustard tahini is a surge of flavour. Basic therefore flavourful.

Image shows a grilled cabbage steak topped with lentils, herbs and a creamy sauce.Image taken from overhead shows ingredients for a grilled cabbage dish.A hand is pouring olive oil into an herb-based sauce.Image shows sliced rounds of cabbage coated in spices.

Have you ever grilled some cabbage steaks? It’s so great it boggles the mind. The charred edges have that exact same crave-able flavour that well-roasted cauliflower gets in an incredibly hot oven. It’s likewise the best spring-to-summer transitional grill dish. Are vegetable hamburgers cancelled? Most likely not, however it’s great to change up your regular every now and then.

Here in Ontario, we’re getting beautiful sunshiny days and nights that are still decreasing to 2 degrees! Environment modification is wild, buddies. I have actually got a lot of plants simply hanging out on my patio, waiting to enter the ground when the temperature level levels. Up until then, we barbecue cabbage and imitate whatever is absolutely great.

I saw a lot of variations on chimichurri in the most recent problem of Magnolia Journal, and understood that it’s natural and peppery flavours would be best with the gently sweet charred cabbage. I included warm, just-cooked lentils to the chimichurri so that they might take in all that flavour. We spoon those over our charred cabbage steaks and complete the entire thing with a velvety maple mustard tahini sauce. It’s all a giant, very hearty flavour bomb.

Hope you offer this one a shot if you’re all set to enter barbecuing season! I have an older dish for grilled cabbage with an intense yellow tahini sauce here. For a more standard application of cabbage, my charred corn slaw with peanut lime dressing is so gratifying. If you require much more motivation, I have a whole vegan barbecuing guide right HERE.

Image shows one creamy sauce and one herb-based sauce.Image shows rounds of cabbage on a grill with char marks.Image shows grilled cabbage steaks topped with lentils, herbs and a creamy sauce.Image shows a grilled cabbage steak topped with lentils, herbs and a creamy sauce.

Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

Grilled cabbage steaks with jalapeño chimichurri lentils and maple mustard tahini is a surge of flavour. Basic AND method more amazing than a veggie hamburger!

PREPARATION TIME 30 minutes COOK TIME 35 minutes OVERALL TIME 1 hr 5 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright



  • 3/4 cup brown lentils, rinsed
  • 2 cups flat leaf parsley, gently jam-packed
  • 1 jalapeño, seeded and carefully minced
  • 2 cloves of garlic, carefully minced
  • 1 tablespoon capers, carefully minced
  • 3 tablespoons additional virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • pinch of red pepper flakes


  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon rough mustard
  • sea salt, to taste
  • 1/3 cup cold, filtered water


  • 1 little green cabbage (about 3 pounds)
  • avocado oil spray
  • 1 tablespoon Montreal steak spice mix
  • sea salt and ground black pepper, to taste


  • Make the jalapeño chimichurri lentils. Location the lentils in a medium pan and cover them with water by about 2 inches. Put the pan on the range over medium-high heat. Bring lentils to a boil and after that lower them to a simmer. Prepare till lentils are just-tender, about 25 minutes. Drain pipes.
  • While lentils are cooking, make the jalapeño chimichurri. Carefully slice the parsley and transfer to a medium bowl. To the parsley, include the jalapeño, garlic, capers, olive oil, lemon juice, salt, and red pepper flakes. Stir to integrate and look for spices. Change if required.
  • Stir the warm lentils into the jalapeño chimichurri. As soon as completely combined, simply set the lentils aside at space temperature level.
  • Make the maple mustard tahini. In a medium bowl, blend together the tahini, lemon juice, maple syrup, mustard, and salt till integrated. Then, strongly blend in the cold water. The sauce needs to thin out a bit and end up being more pale and velvety in colour. Reserve.
  • Grill the cabbage. Pre-heat your grill to medium high heat. Cut the cabbage into 1 1/2 inch-thick “steaks.” Set the cabbage on the cutting board so that the core is dealing with up. Then cut 4 round steaks through the middle area so that each piece has a little bit of the core undamaged (this is what will hold it together on the grill). Conserve the remainder of the cabbage for another usage.
  • Location cabbage steaks on a flat pan. Spray one side with avocado oil spray and season with half of the steak spice, salt, and pepper. Repeat with the opposite and staying steak spice.
  • Location the cabbage steaks on the grill and close the cover. Prepare for 5 entire minutes, or till charred on one side. Utilizing both tongs and a flipper, thoroughly turn the steaks over. Close the cover and cook cabbage steaks for another 5 minutes, or till charred on the other side and soft in the center.
  • Eliminate the cabbage steaks from the grill and serve with the jalaleño chimichurri lentils, maple mustard tahini sauce, additional sliced parsley, and chili flakes (if preferred).


  • Make your chimichurri and tahini sauces ahead of time to minimize prep time. Then, all you need to do is prepare the lentils and grill the cabbage.
  • My preferred Montreal steak spice mix is by the Joe Beef team. It’s extraordinary and I put it on whatever.

Program Conceal 18 remarks

  • Tracey

    Any ideas for utilizing the oven for the cabbage? Should I broil or bake them? The chimichurrri sounds tasty. Reply

    • Laura

      Hello Tracey,
      I would rapidly scorch the cabbage steaks on both sides in a big sauté pan over medium heat (with a slick of oil in the pan). Then, I would move the cabbage to a parchment-lined baking sheet and roast it in a 400 degree (Fahrenheit) oven for 15-20 minutes or till tender in the center of the steaks.
      – L Reply

  • Jane Lustgarten

    We do not have a grill. Please send out instructions for cooking in oven. Reply

    • Laura

      Please see my reply to Tracey above.
      – L Reply

  • KaviN

    I could see these tasty, hot lentils being tasty in all sort of applications– spooned over sourdough toast, tossed with entire grain thin spaghetti with some spring veggies, perhaps even expanded into a relishy “salad” with a lots of bias-sliced celery? You have actually done it once again! Reply

  • Cassie Fall Tran

    I like this concept a lot! Lentils and cabbage are such a wonderful pairing. I would like to duplication the jalapeno chimichurri lentils for a different meal and include the grilled cabbage steaks on top of a massive sandwich or something like that, LOL! Reply

  • Catherine


    All 3 elements of the dish can be utilized somewhere else. Delicious, extreme, completely pleasing.

    Thank you, thank you, thank you. Love your blog site. Reply

  • Julia Kern

    Dear Laura, I have actually never ever composed to a blog writer or cookbook author, however I need to make an exception. I recognized in time that your cookbook sticks out with my household’s preference compatibility of vegan dishes. For 5 months, due to Abundant Roll and a history of Colin Campbell and all the other crucial individuals, I am an overall plant based individual, my household as long as they consume what I provide, and my objective is to discover to make it as yummy as I utilized to prepare which is not a little task if you can easily count on dairy items for umami and mouthful creaminess. I like Amy Chaplin’s Cooking and Sarah Britton and the Oh she shines lady (inspite of the name and design) however your dishes are exceptional in the simpleness and taste scale. However tonight we had your millet polenta, goji berry steamed veg and chocolate cupcakes with Moro’s tabbouleh and David Tanis’s lime slaw and it was much better than any huge scale Sunday roast ever. This household with 3 deeply suspicious teenagers raved over these finest cupcakes ever; the sponginess and lightness and chocolate complete satisfaction went beyond even our Nigel Slater used-to-chocolate-cake-when-eggs-where-an-option.
    So, thank you. Thank you. I am 1/3 through your cookbook dishes and I’ll most likely attempt all of them out in due time. Thank you. I like cooking however my genius is more to following dishes than developing them and individuals slam me for it a lot however I do not mind when I can prepare what you currently thought of, checked and attempted.
    Please keep going.
    Hamburg, Germany Reply

  • Julia Kern

    We made them on Friday. Completely tasty. Reply

  • Di-Di|The Foxy Flexitarian

    Your description of “a giant, very hearty flavour bomb” is spot-on, Julia. Thank you a lot for this tasty dish. Reply

  • Anita

    So tasty! Even the kids devoured it. Thanks a lot for a terrific dish. Reply

  • Sandy

    These lentils are the very best! I prepped them beforehand and needed to limit myself from consuming them by the spoonful.

    They’re likewise very tasty on top of potatoes or rice.

    Will be making them once again and once again.

    Thank you for such a terrific dish. Reply

  • Emily Frigon

    Simply made these in my grill pan and they are great! I didn’t have capers or jalapeño so I subbed sun dried tomatoes. 10/10! Reply

  • Bonnie

    Your link for the Montreal Spice Blend does not work, plus I live no place near Montreal (if it’s a regional item). Could you offer an alternative, utilizing spices that might be readily available to anybody (or anybody with access to well-stocked shops)? Reply

    • Laura

      Hello Bonnie,
      I have actually repaired the link. However to include: Montreal Steak spice describes a design of spice rub that came from Montreal, however is not unique to the area. Some frequently readily available spice makers have a Montreal Steak Spice-style mix in their lineup. Here are some links for you that I discovered after a fast Google search:
      1. McCormick
      2. Penzey’s (Although it might be complicated, this is the exact same design of mix under the title of “Quebec Beef Spice”)
      3. Last but not least, here’s a dish that I discovered online if you’re inclined to make your own. Reply

  • Elizabeth Emmons

    5 stars
    Oh my! These are tasty! I should make a remark, as an individual living in New York City without any outside grill to close! I utilized a Le Creuset stovetop grill pan and it worked completely! Do not be dissuaded by the grill element due to the fact that they still end up surprisingly. Definitely tasty. Thank you for making the very best vegan dishes! Reply

  • Lisa Lavin

    Do you believe entire unhulled mung beans would operate in location of the lentils? Reply

    • Laura

      Hi Lisa,
      You might certainly formulate entire mung beans rather of the lentils if you like! Simply change appropriately for liquid ratios and cooking time.
      – L Reply

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