Crispy Cabbage Steaks With Feta (Printable)

Golden roasted cabbage slices topped with feta cheese and balsamic glaze for a 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 & Sauce

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove any tough outer leaves from the cabbage. Slice the cabbage into 4 thick steaks, approximately 1 inch each.
03 - Place cabbage steaks in a single layer on the 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, then roast for an additional 8 to 10 minutes until golden and crispy at the edges.
06 - Remove from oven. Immediately sprinkle crumbled feta over the hot cabbage steaks.
07 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you'd gladly serve at a dinner party.
  • The crispy edges and tender center create an addictive texture contrast.
  • It comes together in less than 45 minutes with minimal hands-on effort.
  • The tangy balsamic and creamy feta make every bite feel indulgent without heaviness.
02 -
  • Keep the core intact when slicing or the cabbage steaks will fall apart in the oven, and I learned this the messy way.
  • Don't skip flipping halfway through, the second side needs direct heat to get that irresistible crispy texture.
  • Add the feta right after pulling the tray from the oven so it warms and softens without melting completely into a puddle.
03 -
  • Use a sharp knife and cut straight down through the core in one motion to keep the steaks intact and even.
  • Make your own balsamic reduction by simmering balsamic vinegar with a teaspoon of honey until thick and glossy for a more intense flavor.
  • Let the cabbage steaks rest on the tray for a minute after roasting so the feta sets slightly and doesn't slide off when you transfer them to plates.
Return