Crispy Cabbage Steaks With Feta (Printable)

Roasted cabbage slices with creamy feta cheese and tangy balsamic glaze. A vibrant Mediterranean-inspired side.

# 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

# How To Make:

01 - Preheat the oven to 425°F. Line a large 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 - Arrange the 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 sea salt and ground black pepper.
05 - Roast for 20 minutes, carefully flip each steak, then roast for an additional 8 to 10 minutes until golden and crispy at the edges.
06 - Remove from the oven. Immediately sprinkle crumbled feta cheese over the hot cabbage steaks.
07 - Drizzle generously with balsamic glaze. Garnish with fresh parsley and lemon zest. Serve warm.

# Expert Hints:

01 -
  • It turns an inexpensive head of cabbage into something that looks and tastes like it belongs on a restaurant menu.
  • The contrast between the crispy charred edges and tender sweet center is completely addictive.
  • You can prep it in under ten minutes and let the oven do all the work while you handle everything else.
  • The salty feta and sweet-tart balsamic make every bite feel indulgent without any guilt.
02 -
  • Dont slice the cabbage too thin or it will fall apart, and dont go thicker than an inch or the center wont cook through before the edges burn.
  • Flipping the steaks halfway through is crucial for even browning, but be gentle because they can break if handled roughly.
  • Add the feta while the cabbage is still hot so it gets slightly melty and creamy instead of just sitting on top like cold crumbles.
03 -
  • Use a pastry brush to coat the cabbage evenly with oil instead of drizzling, because it gives you better control and prevents sogginess.
  • If your oven runs cool, bump the temperature up to 230 degrees Celsius to get those crispy caramelized edges.
  • Try sprinkling a pinch of chili flakes or smoked paprika on the cabbage before roasting for a subtle kick that plays beautifully with the sweet balsamic.
Go Back