Crispy Cabbage Steaks With Feta (Printer-friendly)

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

# 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 Make It:

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

# Expert Suggestions:

01 -
  • It turns an inexpensive head of cabbage into something you'll want to photograph and brag about.
  • The crispy caramelized edges have this addictive sweetness that balances perfectly with tangy feta and balsamic.
  • Prep takes less time than chopping a salad, and the oven does all the hard work while you relax.
02 -
  • If your cabbage steaks fall apart while slicing, don't stress, just roast the loose pieces together and they'll still taste incredible.
  • Flip the steaks gently because the edges get delicate as they crisp, and a heavy hand can break them into chunks.
  • Don't add the feta before roasting or it will brown too much and turn rubbery instead of staying creamy.
03 -
  • Use a sharp knife to slice through the core cleanly, which helps each steak stay intact instead of crumbling into loose leaves.
  • If your oven runs cool, bump the temperature up to 230°C (450°F) so you get proper caramelization instead of sad, steamed cabbage.
  • Make your own balsamic reduction by simmering regular balsamic vinegar until it thickens and coats the back of a spoon for a fresher, less sweet flavor.
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