Crispy Cabbage Steaks With Feta

My oven was acting up one winter evening, running hotter than usual, and I threw in some cabbage wedges just to use up what was wilting in the crisper. Twenty minutes later, the edges had turned into these lacy, caramelized crisps that shattered when I bit into them. I stood there eating one straight off the pan, amazed that something so humble could taste this good. That happy accident turned into this recipe, and now I make these steaks on purpose, oven problems or not.

I served these at a small dinner party where half the guests claimed they didnt like cabbage. By the end of the night, the baking sheet was empty and two people asked for the recipe. One friend admitted she had only ever boiled cabbage as a child, and this was a revelation. Watching people change their minds about a vegetable they had written off for years never gets old.

Ingredients

• Green cabbage: Look for a tight, heavy head with no soft spots, since the structure holds up better when sliced thick and roasted until the edges crisp.
• Olive oil: Brushing it on both sides ensures even browning and helps the seasoning stick, so dont skip this step or use spray.
• Sea salt: The flaky kind adds little bursts of flavor when sprinkled just before roasting, and it doesnt disappear into the cabbage like table salt does.
• Black pepper: Freshly ground pepper has a sharper bite that stands up to the high heat and complements the sweetness that develops as the cabbage caramelizes.
• Feta cheese: Crumbled feta melts just slightly on the hot cabbage and adds a creamy, tangy contrast that balances the crispy texture perfectly.
• Balsamic glaze: The thick, syrupy reduction clings to every crevice and adds a sweet-tart finish that ties the whole dish together.
• Fresh parsley: A handful of chopped parsley brightens the plate and adds a fresh herbal note that cuts through the richness.
• Lemon zest: Just a hint of zest lifts the flavors and makes the whole dish feel a little more vibrant and alive.

Instructions

Get the oven ready:

Preheat your oven to 220 degrees Celsius and line a baking sheet with parchment to prevent sticking and make cleanup easier. The high heat is essential for achieving those crispy, caramelized edges.

Prep the cabbage:

Peel off any damaged outer leaves, then slice the cabbage straight down through the core into four thick steaks about 2.5 centimeters each. Keeping the core intact helps the layers stay together during roasting.

Arrange and season:

Lay the cabbage steaks flat on the prepared baking sheet in a single layer with space between them. Brush both sides generously with olive oil, then season evenly with salt and pepper.

Roast until golden:

Slide the pan into the oven and roast for 20 minutes, then carefully flip each steak with a spatula and roast for another 8 to 10 minutes. You want deep golden edges with some charred bits and a tender center.

Add the toppings:

Pull the pan from the oven and immediately scatter the crumbled feta over the hot cabbage so it softens slightly. Drizzle the balsamic glaze generously over everything, then finish with parsley and lemon zest if using.

Save

The first time I made these for my sister, she was skeptical about eating what she called fancy slaw. After one bite, she stopped talking and just kept eating, scraping up every bit of feta and balsamic left on her plate. She texted me the next day asking if cabbage steaks were a real thing or something I had invented, because she wanted to brag about them at work.

How to Pick the Right Cabbage

The best cabbage for this recipe is firm, compact, and feels heavy for its size when you pick it up. Avoid heads with loose or wilted outer leaves, because that usually means the inner layers are past their prime. I usually give the cabbage a gentle squeeze to make sure it has no soft spots, and I look for a vibrant green color without brown edges. A fresh cabbage will have tightly packed leaves that hold together beautifully when sliced into thick steaks.

Making Your Own Balsamic Reduction

If you cant find balsamic glaze at the store, you can easily make your own by simmering regular balsamic vinegar in a small saucepan over medium heat until it reduces by half and coats the back of a spoon. It takes about 10 to 15 minutes and fills your kitchen with the most amazing sweet-tangy aroma. I like to make a big batch and keep it in a squeeze bottle in the fridge, because it lasts for weeks and is perfect for drizzling over salads, roasted vegetables, and even fresh strawberries.

Serving and Pairing Ideas

These cabbage steaks are sturdy enough to serve as a light vegetarian main with a grain salad or soup on the side, but they also shine as a side dish next to grilled chicken, lamb chops, or seared fish. I love putting them on the table for casual dinners because they look impressive but require almost no effort. The crispy edges and tangy toppings make them a conversation starter every single time.

• Serve them warm straight from the oven for the best texture and flavor contrast.
• Pair with a simple arugula salad dressed in lemon and olive oil to keep things light and fresh.
• Leftovers can be reheated in a hot oven for a few minutes to restore some of the crispness.

Save

Once you see how easy it is to transform a simple cabbage into something this delicious, youll start looking at the produce aisle differently. Keep this recipe in your back pocket for those nights when you want something special without the fuss.

Recipe Q&A

→ How do I cut cabbage into steaks without them falling apart?

Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick slices. The core will hold the leaves together during roasting.

→ Can I make this dish ahead of time?

These are best served fresh from the oven while still crispy. However, you can prep the cabbage steaks in advance and store them covered in the refrigerator for up to 24 hours before roasting.

→ What can I use instead of balsamic glaze?

You can reduce regular balsamic vinegar in a saucepan over medium heat until it thickens and becomes syrupy. Alternatively, try a honey-mustard drizzle or tahini sauce for different flavor profiles.

→ Why is my cabbage not getting crispy?

Ensure your oven is fully preheated to 425°F and don't overcrowd the baking sheet. The cabbage needs space for air circulation. Also, make sure to brush both sides generously with olive oil.

→ Can I use a different type of cabbage?

Yes, purple or red cabbage works beautifully and adds stunning color to the dish. Savoy cabbage can also be used, though it may cook slightly faster due to its more delicate leaves.

→ What pairs well with these cabbage steaks?

They complement grilled chicken, lamb chops, or salmon perfectly. For a vegetarian meal, serve alongside quinoa, roasted chickpeas, or a grain salad with fresh herbs.