Crispy Cabbage Steaks With Feta

My brother once called cabbage boring, and I took it as a personal challenge. That same week, I sliced up a whole head into thick planks, roasted them until they turned golden and ridiculously crispy, then topped them with crumbled feta and a sticky balsamic drizzle. He took one bite, paused, and asked for the recipe. I haven't let him forget it since.

I made these cabbage steaks for a weekend dinner with friends who claimed they did not like vegetables. I watched them quietly devour every last crumb, scraping balsamic off the pan with their forks. One of them admitted she had never thought cabbage could be the star of a meal. That night, I realized the power of high heat, good olive oil, and a little bit of cheese.

Ingredients

• Green cabbage: Choose a large, tight head so the steaks hold together when you slice them, and do not worry if the outer leaves fall off.
• Olive oil: This is what gives the cabbage its golden, crispy edges, so use a good quality one you would actually want to taste.
• Sea salt and black pepper: Simple seasoning is all you need to let the natural sweetness of roasted cabbage shine through.
• Feta cheese: Crumbled feta adds a creamy, salty punch that melts slightly over the hot cabbage and balances the sweetness.
• Balsamic glaze: The sticky, tangy drizzle ties everything together and makes the dish look like it came from a restaurant.
• Fresh parsley and lemon zest: Optional but lovely, they add a bright, fresh finish that cuts through the richness.

Instructions

Preheat and prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what creates those crispy, caramelized edges you are after.

Slice the cabbage:

Peel away any damaged outer leaves, then slice the cabbage into four thick steaks, about 2.5 cm each, cutting straight down through the core so they hold together. The core acts like a handle and keeps everything intact.

Season the steaks:

Lay the cabbage steaks on your prepared sheet and brush both sides generously with olive oil. Sprinkle evenly with salt and pepper, making sure every surface gets some love.

Roast until golden:

Slide the tray into the oven and roast for 20 minutes, then flip each steak carefully with a spatula and roast for another 8 to 10 minutes. You want deep golden edges and tender centers.

Top with feta and glaze:

Pull the tray out and immediately scatter crumbled feta over the hot cabbage steaks, then drizzle generously with balsamic glaze. If you are using parsley or lemon zest, sprinkle them on now and serve while everything is still warm.

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I brought these to a potluck once, and someone asked if I had ordered them from a bistro. I laughed and said it was just cabbage, oil, and cheese, but she did not believe me until I walked her through it. That is the magic of this dish: it feels special, but it is honestly one of the easiest things I make.

Choosing Your Cabbage

Look for a cabbage that feels heavy for its size and has tightly packed leaves without too many loose or damaged outer layers. The fresher it is, the sweeter and less sulfurous it will taste once roasted. I have learned that older cabbages can turn a bit bitter, so it is worth picking through the pile at the market.

Making Your Own Balsamic Glaze

If you do not have store bought balsamic glaze, just simmer regular balsamic vinegar in a small pot over medium heat until it reduces by half and coats the back of a spoon. It takes about 10 minutes and tastes so much brighter than anything from a bottle. I keep a jar of homemade glaze in my fridge because it is good on everything from salads to roasted vegetables.

Serving Suggestions

These cabbage steaks are sturdy enough to stand on their own as a light main course, especially if you add a grain salad or some crusty bread on the side. They also pair beautifully with grilled chicken, lamb, or fish, and I have even served them alongside roasted potatoes for a fully vegetarian spread. The leftovers, if there are any, reheat surprisingly well in a hot oven.

• Try adding a pinch of chili flakes before roasting if you like a little heat.
• Swap the feta for crumbled goat cheese or even shaved Parmesan for a different flavor.
• Serve these warm, because the contrast between the crispy cabbage and creamy cheese is best right out of the oven.

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This dish taught me that vegetables do not need to be complicated to be craveable. Sometimes all it takes is high heat, a little fat, and the confidence to let simple ingredients speak for themselves.

Recipe Questions & Answers

→ How do I cut cabbage into steaks?

Remove tough outer leaves, then slice the cabbage vertically through the core into 1-inch thick slices. The core helps hold each steak together during roasting.

→ Can I make this ahead of time?

While best served fresh, you can roast the cabbage steaks up to 2 hours ahead and reheat at 200°C for 5 minutes before adding feta and balsamic glaze.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a dairy-free version, try nutritional yeast or omit the cheese entirely.

→ How do I make balsamic glaze at home?

Simmer 1 cup balsamic vinegar over medium heat for 15-20 minutes until reduced by half and syrupy. Let it cool before drizzling over the cabbage steaks.

→ Can I use a different type of cabbage?

Yes, red cabbage or savoy cabbage work well. Red cabbage adds vibrant color, while savoy offers a more tender texture. Adjust roasting time as needed.

→ What temperature should the oven be?

Roast at 220°C (425°F) for optimal caramelization and crispy edges while keeping the center tender and flavorful.