Crispy Cabbage Steaks With Feta (Print Version)

Golden roasted cabbage slices topped with creamy feta and tangy balsamic glaze for a vibrant Mediterranean side.

# 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

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage. Slice into 4 thick steaks, approximately 1 inch each.
03 - Place cabbage steaks in single layer on 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, flip carefully, then roast 8-10 minutes until golden and crispy at edges.
06 - Remove from oven. Sprinkle crumbled feta over hot cabbage steaks. Drizzle generously with balsamic glaze.
07 - Garnish with parsley and lemon zest if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It transforms an inexpensive vegetable into something restaurant-worthy with minimal effort.
  • The crispy edges and tender center create an addictive texture contrast you cannot stop eating.
  • You can prep everything in under ten minutes and let the oven do the real work.
  • The combination of salty feta and sweet balsamic makes every bite exciting and balanced.
02 -
  • Do not skip the high oven temperature or your cabbage will steam instead of crisp, which completely changes the texture.
  • Flip the steaks gently because they can fall apart if handled roughly, especially around the outer leaves.
  • Add the feta immediately after roasting so the residual heat softens it just enough without melting it completely away.
03 -
  • Save any loose cabbage leaves that fall off during slicing and roast them alongside the steaks for crispy cabbage chips that make a great snack.
  • Use a pastry brush to really work the olive oil into every layer of the cabbage for maximum crispiness and flavor.
  • Let the steaks rest on the baking sheet for a minute after roasting so they firm up slightly and are easier to transfer to plates without falling apart.
Return