Crispy Cabbage Steaks With Feta (Print Version)

Roasted cabbage slices with feta cheese and balsamic glaze—a crispy, flavorful Mediterranean-inspired side dish.

# What You'll 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 Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper. Remove any tough outer leaves from the cabbage.
02 - Slice the cabbage into 4 thick steaks, approximately 1 inch thick each.
03 - Arrange 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 until the edges begin to turn golden.
06 - Carefully flip the cabbage steaks and roast for an additional 8 to 10 minutes until golden and crispy at the edges.
07 - Remove from the oven. Immediately sprinkle crumbled feta cheese over the hot cabbage steaks. Drizzle generously with balsamic glaze.
08 - Garnish with fresh parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something that looks and tastes like it belongs on a restaurant menu.
  • The contrast between crispy caramelized edges and tender centers is deeply satisfying.
  • Feta and balsamic glaze add richness and tang without overwhelming the natural sweetness of roasted cabbage.
  • It comes together in under an hour with minimal effort and just a handful of ingredients.
02 -
  • Slice the cabbage with the core running through each steak, or the layers will fall apart during roasting.
  • Don't flip the cabbage too early, it needs time to develop a golden crust that holds everything together.
  • Add the feta while the cabbage is still hot so it softens slightly and clings to the surface.
03 -
  • Use a very sharp knife to slice through the cabbage cleanly without crushing the layers.
  • If your cabbage steaks are browning too quickly, tent the tray loosely with foil for the last few minutes.
  • Make your own balsamic reduction by simmering balsamic vinegar until it's thick and syrupy, it's cheaper and tastes incredible.
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