Crispy Cabbage Steaks With Feta (Printable)

Golden roasted cabbage crowned with feta and balsamic glaze. Elegant Mediterranean side dish in 40 minutes.

# What You 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 and Sauce

06 - 3 tablespoons balsamic glaze
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon lemon zest

# Steps:

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 - Place 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 until beginning to brown.
06 - Carefully flip cabbage steaks and roast for an additional 8 to 10 minutes until golden and crispy at the edges.
07 - Remove from oven and immediately sprinkle crumbled feta cheese over the hot cabbage steaks.
08 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you actually crave, with crispy bronzed edges and a soft, sweet center.
  • The salty feta and tangy balsamic glaze add richness without weighing you down.
  • Its easy enough for a weeknight but looks impressive enough to serve at a dinner party.
  • You only need one pan and about ten minutes of actual work.
02 -
  • Flip the cabbage steaks gently because they can fall apart if handled roughly, especially after the first roast.
  • Dont skip the parchment paper or the bottoms will stick and tear when you try to serve them.
  • Let the oven fully preheat before roasting or the cabbage will steam instead of crisp.
03 -
  • Brush the olive oil on generously because it helps the cabbage brown evenly and prevents dry spots.
  • If your cabbage steaks start to fall apart, roast the loose pieces anyway because the smaller bits get extra crispy and delicious.
  • Make your own balsamic glaze by simmering balsamic vinegar over low heat until it reduces by half and thickens into syrup.
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