Crispy Cabbage Steaks With Feta

A friend once told me cabbage is boring, and I roasted four thick slices just to prove her wrong. The edges crisped like potato chips, the centers turned buttery soft, and when I crumbled feta over the top while everything was still hot, it melted into every crevice. She ate two steaks standing at the counter. Now I make these whenever I want to turn skeptics into believers.

I started making these on weeknights when I wanted something impressive but did not have the energy for complicated recipes. The cabbage roasts mostly unattended, and the smell of caramelizing leaves fills the kitchen like a promise. I have served these at dinner parties alongside roasted lamb, and I have eaten them alone with a fried egg on top for lunch. Either way, they never last long.

Ingredients

• Green cabbage: Look for a firm, heavy head with tightly packed leaves so the steaks hold together when you slice them thick.
• Olive oil: Use enough to brush both sides generously because it helps the edges crisp and prevents sticking to the pan.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage come through without competing flavors.
• Feta cheese: Crumble it yourself from a block for creamier texture and better flavor than pre-crumbled versions.
• Balsamic glaze: The thick syrupy kind works best here, clinging to the cabbage instead of pooling on the plate.
• Fresh parsley and lemon zest: Optional but they add bright color and a hint of freshness that cuts through the richness.

Instructions

Prepare the oven and pan:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is easy. High heat is key to achieving those golden crispy edges.

Slice the cabbage:

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

Season and oil:

Arrange the steaks in a single layer on the baking sheet, then brush both sides with olive oil using a pastry brush. Sprinkle salt and pepper evenly so every bite is seasoned.

Roast and flip:

Roast for 20 minutes, then carefully flip each steak with a spatula and roast another 8 to 10 minutes. Watch the edges closely because they go from golden to burnt quickly.

Add toppings and serve:

Remove from the oven and immediately scatter crumbled feta over the hot cabbage so it softens slightly. Drizzle balsamic glaze generously, add parsley and lemon zest if using, and serve while still warm.

Save

The first time I made these for a gathering, someone asked if I had ordered catering because they looked too good to be homemade. I laughed and pointed at the baking sheet still sitting on the counter. That is when I realized cabbage does not need to hide in soups or slaws anymore.

Choosing the Right Cabbage

Green cabbage works best because it holds its shape and develops deep caramelization, but I have also used savoy cabbage when that is what I had on hand. Savoy has crinkled leaves that crisp beautifully, though the steaks are slightly more delicate. Avoid red cabbage here because it can taste bitter when roasted at high heat and the color muddles with the balsamic glaze.

Serving Suggestions

These steaks shine as a side dish next to grilled chicken, lamb chops, or roasted salmon, but I have also served them as a light main course with a grain salad or crusty bread. They are sturdy enough to hold up on a buffet table and impressive enough to anchor a vegetarian dinner party. Leftovers reheat well in a hot oven, though they rarely last long enough to become leftovers.

Make It Your Own

Once you master the basic method, you can experiment with toppings and seasonings to match your mood or what is in your pantry. I have tried smoked paprika instead of black pepper for a deeper flavor, and goat cheese works beautifully if you prefer something tangier than feta. A sprinkle of toasted pine nuts or pomegranate seeds adds crunch and a pop of color that makes the dish feel even more special.

• Add a pinch of chili flakes before roasting if you want a gentle kick of heat.
• Drizzle with honey instead of balsamic glaze for a sweeter, more dessert-like finish.
• Toss fresh arugula on top right before serving for peppery contrast and extra color.

Save

There is something deeply satisfying about turning a vegetable most people overlook into the star of the table. Keep this recipe close for nights when you want to feel like a kitchen magician with almost no effort.

Recipe Q&A

→ How thick should I cut the cabbage steaks?

Cut the cabbage into thick slices about 2.5 cm (1 inch) each. This ensures they hold their shape during roasting while developing crispy, caramelized edges and a tender center.

→ Can I use red cabbage instead of green?

Yes, red cabbage works beautifully and adds stunning color to your plate. The cooking time and method remain the same, though red cabbage may be slightly sweeter when roasted.

→ What if my cabbage steaks fall apart when slicing?

Keep the core intact when cutting to help hold the leaves together. Slice carefully through the core, and the outer slices that don't hold may be roasted separately as cabbage wedges.

→ Can I make the balsamic glaze at home?

Absolutely. Simmer balsamic vinegar in a small saucepan over medium heat until reduced by half and syrupy, about 10-15 minutes. Let it cool before drizzling over the cabbage.

→ How do I store leftovers?

Store cooled cabbage steaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10 minutes to restore crispiness before serving.

→ What can I serve with these cabbage steaks?

These pair wonderfully with grilled chicken, lamb chops, roasted salmon, or quinoa. They also work as a light vegetarian main with crusty bread and a fresh salad on the side.