Crispy Cabbage Steaks With Feta (Print Version)

Roasted cabbage slices with feta cheese and balsamic glaze. Golden, crispy, and Mediterranean-inspired perfection.

# 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

# How To Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage and slice 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 and season evenly with salt and pepper.
05 - Roast for 20 minutes, carefully flip, then roast for an additional 8-10 minutes until golden and crispy at the edges.
06 - Remove from oven and immediately sprinkle crumbled feta over the hot cabbage steaks.
07 - Drizzle generously with balsamic glaze and garnish with parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you will genuinely crave and reach for again.
  • The crispy caramelized edges deliver texture that feels indulgent without any frying involved.
  • Feta and balsamic create a salty sweet contrast that makes every bite feel complete.
  • You only need one pan and less than ten minutes of active work.
02 -
  • Do not slice the cabbage too thin or it will fall apart and shrivel instead of staying intact and substantial.
  • Flip the steaks gently because they can break if handled roughly, especially before the first side has fully crisped.
  • Add the feta right when the cabbage comes out of the oven so the residual heat makes it creamy and slightly melty.
03 -
  • If your cabbage steaks start to fall apart during slicing, use toothpicks to hold them together and remove them after roasting.
  • Make your own balsamic reduction by simmering balsamic vinegar until it thickens and coats the back of a spoon for deeper flavor.
  • Use a metal spatula to flip the steaks because silicone spatulas can slip and break the delicate layers.
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