Pin It My neighbor brought over a head of cabbage from her garden, and I stared at it for a solid minute before deciding to treat it like a main character instead of a supporting role. I sliced it into thick rounds, drizzled them with olive oil, and slid them into a screaming hot oven. Twenty minutes later, the edges were curled and caramelized, the kitchen smelled like a farmers market in late summer, and I understood why people call vegetables beautiful.
I made these for a potluck once, and someone asked if I had catered it. I laughed because I had literally thrown them together while my toddler napped. The secret is the high heat and the patience to let the cabbage really roast, not steam. That crispness at the edges is everything, and the feta melts just enough to cling to the leaves without disappearing.
Ingredients
- Green cabbage: Choose a firm, heavy head with tight leaves so the steaks hold together when sliced, and keep the core intact to anchor everything.
- Olive oil: Use a good quality one since it carries the flavor and helps achieve those golden, crispy edges.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine through without distraction.
- Feta cheese: The creamy, salty punch contrasts perfectly with the caramelized cabbage, and it softens beautifully in the residual heat.
- Balsamic glaze: A thick, tangy drizzle that ties everything together and adds a hint of sweetness and acidity.
- Fresh parsley and lemon zest: Optional but wonderful for a bright, herbaceous finish that wakes up the whole dish.
Instructions
- Get the oven blazing:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. High heat is what gives you those crispy, caramelized edges.
- Prep the cabbage:
- Peel away any damaged outer leaves, then slice the cabbage straight down through the core into four thick steaks, about 2.5 cm each. The core keeps them from falling apart.
- Season generously:
- Lay the steaks flat on the baking sheet, brush both sides with olive oil, and sprinkle evenly with salt and pepper. Dont be shy with the oil.
- Roast until golden:
- Slide the pan into the oven and roast for 20 minutes, then flip each steak carefully with a spatula and roast another 8 to 10 minutes. Youre looking for deep golden edges and tender centers.
- Add the toppings:
- Pull the pan from the oven and immediately scatter crumbled feta over the hot cabbage so it softens slightly. Drizzle with balsamic glaze, then finish with parsley and lemon zest if you like.
Pin It The first time I served this, my partner looked at me like I had performed magic. He had never seen cabbage look or taste like that. We ate it straight off the pan with our fingers, laughing at how something so simple could feel so indulgent. Now its a regular in our rotation, especially when we need vegetables to feel like a celebration.
Choosing the Right Cabbage
Look for a cabbage that feels heavy for its size and has tightly packed leaves without gaps or soft spots. Green cabbage works beautifully here, but savoy or purple cabbage can be stunning too if you want a little color drama. Just make sure the head is large enough to yield thick, sturdy slices that wont fall apart in the oven.
How to Store and Reheat
These are best served fresh from the oven, but leftovers will keep in an airtight container in the fridge for up to two days. Reheat them in a hot oven or toaster oven to restore some of the crispness, or enjoy them cold in a grain bowl or salad. The feta and balsamic hold up surprisingly well, though the texture softens a bit.
Serving and Pairing Ideas
These cabbage steaks are fantastic alongside grilled chicken, lamb, or fish, and they work beautifully as a vegetarian main when paired with quinoa or couscous. I love serving them with hummus and warm pita, or tucking them into a mezze spread with olives and roasted peppers. They also shine at brunch next to poached eggs and toast.
- Add a pinch of chili flakes before roasting for a gentle kick.
- Swap feta for crumbled goat cheese or ricotta salata if you prefer a milder tang.
- Try drizzling with tahini or yogurt sauce instead of balsamic for a creamy, Middle Eastern twist.
Pin It This dish taught me that vegetables dont need to be complicated to be craveable. Sometimes all it takes is high heat, good salt, and a little faith in simplicity.
Recipe FAQs
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact when slicing. Cut the cabbage from top to bottom through the core into 1-inch thick slices. The core will hold the leaves together during roasting.
- → Can I make this without an oven?
Yes, you can pan-sear the cabbage steaks in a large skillet over medium-high heat. Cook 8-10 minutes per side until golden and tender, then top with feta and balsamic glaze.
- → What can I substitute for feta cheese?
Goat cheese, ricotta salata, or crumbled blue cheese work beautifully. For a dairy-free option, use nutritional yeast or omit the cheese and add toasted nuts for texture.
- → How do I make balsamic glaze at home?
Simmer 1 cup of balsamic vinegar in a small saucepan over medium heat for 15-20 minutes until reduced by half and syrupy. It will thicken further as it cools.
- → Can I prepare these cabbage steaks ahead of time?
You can slice and season the cabbage up to 4 hours ahead. Store covered in the refrigerator, then roast just before serving for best texture and crispiness.
- → What should I serve with cabbage steaks?
They pair wonderfully with grilled chicken, lamb chops, roasted salmon, or alongside grain bowls. They also work as a light vegetarian main with a side of quinoa or couscous.