Chimichurri Sauce with Roasted Cabbage

Yes, you read that right – it’s all about this sauce. It’s perfect to serve with meat, fish, chicken and any cooked vegetable.

Chimichurri Sauce

1 cup firmly packed coarsely chopped Italian parsley (or 1/2 cup Italian parsley and 1/2 cup cilantro)
3-4 garlic cloves
1-2 T fresh oregano leaves
1/2 cup extra virgin olive oil
1-2 T red wine vinegar
1/2 tsp Salsa Brava or 1/4 tsp red pepper flakes
Himalayan salt and ground pepper to taste

Roasted Cabbage

1/2 Green Cabbage
Olive OIl
Dry seasonings of your choice

Preheat oven to 375. Slice the 1/2 cabbage into 4 equal slices. I like to use a cast iron skillet to roast vegetables, it creates nicely browned results. A cookie sheet works fine too. Apply a thin coat of olive oil to the skillet or pan. Place slices on skillet or pan and drizzle some additional olive oil on the top. Apply any seasonings, I used just a little Himalayan salt and black pepper.

Roast the cabbage for 30-40 minutes. Serve with a generous amount of chimichurri sauce.