Crispy Cabbage Steaks With Feta (Printer View)

Roasted cabbage slices with golden edges, topped with crumbled feta and tangy balsamic glaze for elegant flavor.

# 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

# Method:

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 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, carefully flip, then roast for an additional 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. Drizzle generously with balsamic glaze.
07 - Garnish with parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • Roasting cabbage transforms it into something crispy and caramelized that even skeptics find irresistible.
  • You can prep everything in ten minutes, then let the oven do the real work while you pour a drink.
  • It's naturally vegetarian and gluten-free without tasting like a compromise or a restriction.
02 -
  • Don't slice your cabbage too thin or it'll dry out into paper; the thickness is what protects the inside while the edges get crispy.
  • The moment the steaks come out of the oven is when the feta should go on—the residual heat matters for how it settles into the cabbage.
03 -
  • Don't crowd your baking sheet—the steaks need space for air circulation or they'll steam instead of roast.
  • If your oven runs cool, add a few extra minutes; you want to see real caramelization, not just softness.
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