Pin It My oven had just broken, and I was convinced dinner was ruined until I remembered the cabbage sitting in the crisper. I sliced it thick, brushed it with oil, and slid it under the broiler element of my toaster oven. Twenty minutes later, those golden, caramelized edges had me wondering why I'd never given cabbage this kind of attention before. The feta melted into the warm crevices, and the balsamic glaze turned every bite into something unexpectedly elegant.
I made this for a friend who swore she hated cabbage, mostly because I had nothing else in the fridge that night. She ate two steaks and asked for the recipe before she left. Now she texts me photos every time she makes it, usually with some creative topping she's tried. It's become our little inside joke, how a vegetable she avoided for years is now her go-to weeknight side.
Ingredients
- Green cabbage: Choose a large, heavy head with tightly packed leaves so the steaks hold together during roasting and develop those crispy, golden edges.
- Olive oil: This helps the cabbage caramelize beautifully and keeps the edges from drying out, so don't skip brushing both sides generously.
- Sea salt: A good flaky sea salt enhances the natural sweetness of the roasted cabbage without overpowering it.
- Black pepper: Freshly ground pepper adds a gentle warmth that balances the sweetness from the balsamic glaze.
- Feta cheese: Crumbled feta melts slightly on the hot cabbage and adds a creamy, salty contrast that makes every bite more interesting.
- Balsamic glaze: The thick, syrupy glaze clings to the cabbage and adds a tangy sweetness that ties everything together.
- Fresh parsley: Optional but lovely, it adds a bright, herby freshness that lightens the richness of the feta.
- Lemon zest: A hint of citrus zest wakes up the whole dish and cuts through the richness beautifully.
Instructions
- Prep the oven:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking. This high heat is essential for getting those crispy, caramelized edges.
- Slice the cabbage:
- Remove any damaged outer leaves, then carefully slice the cabbage into four thick steaks, about 2.5 cm each, cutting straight through the core so they hold together. The core keeps each steak intact during roasting.
- Arrange and season:
- Lay the cabbage steaks flat on the prepared baking sheet in a single layer. Brush both sides generously with olive oil, then sprinkle evenly with salt and pepper.
- Roast and flip:
- Roast for 20 minutes, then use a spatula to flip each steak carefully, keeping them intact. Roast for another 8 to 10 minutes until the edges are deeply golden and crispy.
- Add toppings:
- Remove the hot cabbage from the oven and immediately scatter crumbled feta over the top so it softens slightly. Drizzle generously with balsamic glaze, then finish with parsley and lemon zest if you like.
Pin It The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I laughed because I'd thrown them together in less time than it took to shower and change. That's the magic of this dish, it looks like you tried hard when really you just let the oven do the work.
Choosing the Right Cabbage
A tight, heavy cabbage will give you sturdy steaks that hold up under high heat, while a loose head tends to fall apart into shreds. I learned this after buying a bargain cabbage that looked fine but roasted into a floppy mess. Now I always give the head a squeeze before buying, it should feel firm and dense, almost like a bowling ball wrapped in leaves.
Making Your Own Balsamic Glaze
If you don't have balsamic glaze on hand, 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 ten minutes and tastes so much better than most store-bought versions. I keep a jar in the fridge and use it on everything from roasted vegetables to strawberries.
Serving and Pairing Ideas
These cabbage steaks shine as a side dish next to grilled chicken, lamb chops, or even a simple piece of seared fish. I've also served them as a light vegetarian main with a grain salad and some crusty bread for soaking up the balsamic. One friend told me she now makes them every Sunday to meal prep for the week, reheating slices in a hot skillet to crisp them up again.
- Try adding a sprinkle of chili flakes before roasting for a gentle kick of heat.
- Swap the feta for crumbled goat cheese if you want something tangier and creamier.
- Serve any leftovers chopped into a grain bowl or tucked into a wrap with hummus.
Pin It This dish has a way of making ordinary weeknights feel a little more special without demanding much from you. I hope it becomes one of those recipes you reach for when you want something satisfying, beautiful, and ridiculously easy.
Recipe Questions & Answers
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact when slicing. Cut the cabbage vertically through the core into thick 1-inch slices. The core holds the leaves together during roasting.
- → Can I make this without feta cheese?
Yes, substitute with crumbled goat cheese, shaved Parmesan, or omit cheese entirely for a dairy-free version. The balsamic glaze provides plenty of flavor on its own.
- → What if I don't have balsamic glaze?
Make your own by simmering regular balsamic vinegar over medium heat until reduced by half and syrupy, about 10-15 minutes. Let it cool before drizzling.
- → How do I know when the cabbage steaks are done?
Look for golden brown edges with slight charring and a fork-tender center. The edges should be crispy while the middle remains slightly firm but cooked through.
- → Can I prepare these ahead of time?
Roast the cabbage steaks in advance and reheat in a 200°C oven for 5-7 minutes. Add the feta and balsamic just before serving for best texture and presentation.
- → What pairs well with cabbage steaks?
Serve alongside grilled chicken, lamb chops, baked fish, or roasted chickpeas. They also complement grain bowls, quinoa salads, or other Mediterranean-style dishes.