Crispy Cabbage Steaks With Feta (Printable)

Roasted cabbage crowned with feta and balsamic glaze. Golden, crispy, and elegant in 40 minutes.

# Ingredient List:

→ 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 the 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 thick 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 until edges begin to golden.
06 - Flip cabbage steaks carefully, then roast for another 8 to 10 minutes until golden and crispy at the edges.
07 - Remove from oven. Immediately sprinkle crumbled feta over the hot cabbage steaks. Drizzle generously with balsamic glaze.
08 - Garnish with parsley and lemon zest if desired. Serve warm.

# Expert Tips:

01 -
  • Cabbage transforms into something crispy, golden, and surprisingly elegant with almost no effort.
  • The salty feta and tangy balsamic make every bite rich and vibrant without feeling heavy.
  • It works as a stunning side dish or a light vegetarian main that looks far fancier than it is.
  • You only need a few ingredients and one pan to pull off something truly impressive.
02 -
  • Cutting through the core is essential so the cabbage steaks hold together during roasting and do not fall apart.
  • Flip the steaks gently with a wide spatula because they can be fragile, especially if the cabbage is older or looser.
  • Add the feta while the cabbage is still hot so it softens slightly and melts into the crevices for maximum flavor.
03 -
  • Use a very sharp knife to cut clean slices through the cabbage core without crushing the leaves or losing your patience.
  • 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 until it thickens and coats the back of a spoon for a richer, more intense flavor.
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