Crispy Cabbage Steaks With Feta (Printable version)

Roasted cabbage slices with creamy feta and tangy balsamic glaze—a vibrant, elegant Mediterranean-inspired side.

# Ingredient List:

→ 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.
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, then carefully flip the steaks.
06 - Roast for an additional 8 to 10 minutes until golden and crispy at the edges.
07 - Remove from the oven. Immediately sprinkle crumbled feta over the hot cabbage steaks. Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest if desired.
08 - Serve warm as a side dish or light vegetarian main.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you actually crave, with crispy caramelized edges that taste almost sweet.
  • The salty feta and tangy balsamic create a contrast so good you will want to lick the plate.
  • It comes together in less than an hour and looks fancy enough to serve to guests without breaking a sweat.
02 -
  • Do not skip the high heat, because anything lower will steam the cabbage instead of crisping it up.
  • Flip the steaks gently with a wide spatula so they do not fall apart halfway through roasting.
  • Add the feta right when the cabbage comes out of the oven so it softens slightly without completely melting away.
03 -
  • Use a pastry brush to coat every inch of the cabbage with olive oil so nothing dries out in the oven.
  • If your cabbage steaks start to brown too quickly, tent them loosely with foil for the last few minutes of roasting.
  • Drizzle the balsamic glaze just before serving so it stays glossy and does not soak into the cabbage.
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