Crispy Cabbage Steaks With Feta

I used to think cabbage was boring until a friend served me thick roasted slices with feta at a dinner party, and I couldn't stop going back for more. The edges were crispy, almost like chips, and the creamy cheese melted into every crevice. I went home that night and tried to recreate it, and now it's my go-to when I want something impressive but ridiculously simple. It's become my secret weapon for turning skeptics into cabbage lovers. One head of cabbage, a few pantry staples, and suddenly dinner feels special.

The first time I made this for my family, my dad kept calling them cabbage steaks like they were a novelty item at a restaurant. He piled his plate high and declared it better than any salad I'd ever made. My sister, who usually avoids vegetables, ate two servings and asked for the recipe. It was one of those rare meals where everyone at the table was genuinely excited about cabbage. I've made it dozens of times since, and it never fails to surprise people.

Ingredients

• Green cabbage: Choose a large, firm head so you can cut thick, sturdy steaks that hold together during roasting and develop those crispy, golden edges.
• Olive oil: This helps the cabbage caramelize beautifully and keeps it from drying out, so brush it generously on both sides.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine through without competing with the feta and balsamic.
• Feta cheese: Crumbled feta adds a creamy, salty contrast that melts slightly into the hot cabbage, creating pockets of tangy richness.
• Balsamic glaze: The thick, sweet-tart drizzle ties everything together and adds a glossy finish that makes the dish look as good as it tastes.
• Fresh parsley and lemon zest: Optional but wonderful for a pop of color and a bright, herbaceous note that lifts the whole dish.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This high heat is essential for getting those crispy, caramelized edges.

Slice the Cabbage:

Remove any damaged outer leaves, then carefully slice the cabbage through the core into four thick steaks, about 2.5 cm each. Keeping the core intact helps the steaks hold together during roasting.

Arrange and Season:

Lay the cabbage steaks in a single layer on the prepared baking sheet, making sure they don't overlap. Brush both sides generously with olive oil, then season evenly with salt and pepper.

Roast and Flip:

Roast for 20 minutes until the undersides are golden, then flip each steak carefully with a spatula. Return to the oven for another 8 to 10 minutes until the edges are crispy and deeply browned.

Top and Serve:

Remove from the oven and immediately sprinkle crumbled feta over the hot cabbage so it softens slightly. Drizzle with balsamic glaze, garnish with parsley and lemon zest if using, and serve warm.

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One evening I served these cabbage steaks alongside grilled chicken, and my neighbor asked if I'd gone to culinary school because they looked so elegant. I laughed and told her it was just cabbage, oil, and heat, but she didn't believe me until I walked her through it. That's the magic of this dish, it transforms something humble into something that feels celebratory. Now she makes them for her own dinners and texts me photos every time.

Choosing the Right Cabbage

Look for a cabbage that feels heavy for its size and has tightly packed leaves without any brown spots or wilting. A fresh head will give you steaks that hold together beautifully and roast evenly. I've tried using smaller cabbages, but they don't yield thick enough steaks to get that perfect contrast between crispy edges and tender centers. Green cabbage works best here because it has a mild sweetness that caramelizes beautifully, though purple cabbage can work if you want a more dramatic presentation.

Making It Your Own

If you're not a fan of feta, try crumbled goat cheese or shaved Parmesan for a different flavor profile. A pinch of chili flakes before roasting adds a subtle heat that plays nicely with the balsamic glaze. I've also drizzled tahini mixed with lemon juice over the top instead of balsamic for a creamy, nutty twist that my vegetarian friends adore. You can even toss some toasted pine nuts or walnuts on top for extra crunch and richness.

Serving and Storing

These cabbage steaks are fantastic warm from the oven, but they also reheat beautifully in a hot skillet for a few minutes on each side. I often make extra and keep them in the fridge for up to three days, then crisp them up again for a quick lunch with a fried egg on top. They pair wonderfully with grilled meats, roasted chicken, or a simple grain bowl. If you're serving them as a main, add a side of crusty bread and a green salad to round out the meal.

• Store leftovers in an airtight container in the fridge for up to three days.
• Reheat in a skillet over medium-high heat to restore the crispy edges.
• For meal prep, roast the cabbage ahead and add the feta and glaze just before serving.

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There's something deeply satisfying about turning a humble vegetable into something this beautiful and delicious. I hope these crispy cabbage steaks become a staple in your kitchen, just like they have in mine.

Recipe FAQ

→ How do I prevent the cabbage steaks from falling apart?

Keep the core intact when slicing to hold the layers together. Cut thick steaks of about 1 inch and handle them gently when flipping during roasting.

→ Can I make this dish ahead of time?

While best served fresh and warm, you can roast the cabbage ahead and reheat in a hot oven for 5 minutes before adding the feta and balsamic glaze.

→ What can I substitute for feta cheese?

Goat cheese, crumbled ricotta salata, or even a dairy-free cashew cheese work well. Each offers a different flavor profile while maintaining the creamy contrast.

→ How do I know when the cabbage is properly roasted?

Look for golden-brown edges with slight charring and a tender interior. The cabbage should be easily pierced with a fork but still hold its shape.

→ Can I use red cabbage instead of green?

Absolutely. Red cabbage works beautifully and adds stunning color. It may take a few extra minutes to roast and has a slightly sweeter flavor when cooked.

→ What dishes pair well with cabbage steaks?

They complement grilled chicken, lamb, or fish perfectly. Also excellent alongside quinoa, couscous, or as part of a Mediterranean mezze platter.