Crispy Cabbage Steaks With Feta (Printable View)

Roasted cabbage slices with creamy feta and tangy balsamic glaze—crispy, golden, and elegantly simple.

# 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 - 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, flip carefully, then roast for an additional 8-10 minutes until golden and crispy at the edges.
06 - Remove from oven. Immediately sprinkle crumbled feta over hot cabbage steaks.
07 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest. Serve warm.

# Expert Tips:

01 -
  • It transforms humble cabbage into a dish impressive enough for guests without any fuss.
  • The edges get so crispy and caramelized they taste almost like chips.
  • You only need one pan and about ten minutes of actual work.
  • The salty feta and tangy balsamic create a flavor contrast that keeps you reaching for more.
02 -
  • Flip the cabbage steaks gently because they can fall apart if handled too roughly, especially the outer layers.
  • Don't skip the parchment paper or the cabbage will stick stubbornly to the pan and tear when you try to remove it.
  • Add the feta while the cabbage is still hot so it softens and clings to the warm surface instead of sitting on top like crumbs.
03 -
  • Use a pastry brush to coat every inch of the cabbage with oil, especially the edges, because those are the parts that get the crispiest and most flavorful.
  • If your cabbage steaks start to brown too quickly, tent them loosely with foil halfway through roasting to prevent burning while the center finishes cooking.
  • Let the cabbage rest on the pan for a minute after removing it from the oven so the feta has time to soften and cling before you transfer it to a serving plate.
Return