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Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

5 from 14 reader reviews
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
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Ingredients

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

CABBAGE:

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

Instructions

  • 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 them 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, just set the lentils 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).

Recipe 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.
Grilled cabbage steaks with jalapeño chimichurri lentils and maple mustard tahini is an explosion of flavour. Simple AND way more exciting than a veggie burger!