Crispy Cabbage Steaks With Feta (Printable Version)

Roasted cabbage slices with creamy feta and tangy balsamic glaze. A vibrant Mediterranean-inspired side dish.

# What You Need:

→ Vegetables

01 - 1 large green cabbage
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper

→ Cheese

05 - 3.5 ounces feta cheese, crumbled

→ Garnish and Sauce

06 - 3 tablespoons balsamic glaze
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon lemon zest

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Cut cabbage into 4 thick steaks, approximately 1 inch thick each.
03 - Place cabbage steaks in a single layer on prepared baking sheet.
04 - Brush both sides of each cabbage steak with olive oil. Season evenly with salt and pepper.
05 - Roast for 20 minutes, carefully flip steaks, then roast for additional 8-10 minutes until golden and crispy at edges.
06 - Remove from oven. Immediately sprinkle crumbled feta over hot cabbage steaks. Drizzle generously with balsamic glaze.
07 - Top with fresh parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • The cabbage gets deeply caramelized and crispy on the edges while staying tender in the center, giving you the best of both textures.
  • It looks fancy enough for guests but comes together in under an hour with minimal effort.
  • The salty feta and tangy balsamic glaze create a flavor combination that feels bright and indulgent at the same time.
  • It works as a hearty side or a light main, and leftovers reheat beautifully in a hot skillet.
02 -
  • Don't skip flipping the cabbage halfway through, the second side needs direct heat to get crispy and golden.
  • Use a sharp knife and cut straight down through the core so each steak stays intact, loose leaves will burn quickly.
  • Let the cabbage roast undisturbed until it's deeply caramelized, moving it too soon will prevent that sweet, crispy crust from forming.
03 -
  • Brush the olive oil on generously, it helps the cabbage caramelize and prevents it from drying out in the high heat.
  • If your cabbage steaks start to brown too quickly, lower the oven temperature slightly and give them a few extra minutes to cook through.
  • Make your own balsamic reduction by simmering balsamic vinegar in a small pan until it thickens and coats the back of a spoon, it tastes even better than store-bought.
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