Save My neighbor stopped by one evening with a bag of fresh cabbage from her garden, and I'll admit I wasn't thrilled at first—cabbage felt uninspired for company dinner. But then I remembered watching a cooking show where someone sliced cabbage thick and roasted it until the edges turned caramelized and crispy. One try later, I was a convert. Those golden-edged steaks crowned with creamy feta became the unexpected star of the meal, and now I make them constantly.
I made this for a potluck last spring, nervous it would sit untouched while everyone crowded around the pasta salad. Instead, people kept asking what it was and whether I'd make it again. One friend actually asked for the recipe before dessert was served, which told me everything I needed to know about how good these really are.
Ingredients
- 1 large green cabbage: Look for one that feels dense and heavy for its size—those dense heads hold their structure better when roasted and create those beautiful crispy edges.
- 2 tablespoons olive oil: Don't skimp here; good olive oil makes the difference between steaks that taste flat and ones that taste genuinely delicious.
- 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper: Season generously and don't be shy—the cabbage needs bold seasoning to shine.
- 100 g feta cheese, crumbled: Use real feta, not the pre-crumbled stuff if you can manage it; it melts more beautifully over the hot cabbage.
- 3 tablespoons balsamic glaze: The glaze is what ties everything together, so use one you actually like tasting straight from the bottle—it matters.
- 1 tablespoon fresh parsley and 1 teaspoon lemon zest (optional): These aren't just garnish; they add brightness that cuts through the richness and makes each bite feel complete.
Instructions
- Heat your oven and prep the pan:
- Set the oven to 220°C (425°F) and line your baking sheet with parchment paper so cleanup becomes effortless later. A hot oven is your friend here—it's what creates those crispy, caramelized edges.
- Slice your cabbage into steaks:
- Remove any yellowed or tough outer leaves first, then place the cabbage cut-side down and slice it into thick 2.5 cm steaks—think of them like cabbage chops, not thin shreds. You want them thick enough to hold together but thin enough that they'll cook through.
- Oil and season generously:
- Lay the steaks on your prepared sheet and brush both sides with olive oil until they glisten slightly. Sprinkle salt and pepper over both sides, making sure it coats evenly—this is your only chance to season before roasting.
- Roast until golden and crispy:
- Roast for 20 minutes, then carefully flip each steak using a spatula—they'll be softer than you expect but they won't fall apart. Roast for another 8–10 minutes until the edges look caramelized and golden brown, almost lacy in places.
- Top while still hot:
- The moment you pull the cabbage from the oven, scatter the crumbled feta over the steaks while they're still steaming. The residual heat will warm the cheese and soften it just enough.
- Finish with flair:
- Drizzle the balsamic glaze in an artistic pattern over each steak, then finish with fresh parsley and a whisper of lemon zest if you have it. Serve immediately while everything is warm.
Save What strikes me most about these steaks is how they've become something I make for myself, not just for company. There's something deeply satisfying about eating a whole roasted cabbage steak with my hands, feta crumbling between my fingers and balsamic dripping down my wrist—it feels indulgent in the best, most honest way.
The Secret to Crispy Edges
The real magic happens when you resist the urge to move the cabbage around on the pan. Let it sit undisturbed during that first 20 minutes so the cut side can make direct contact with the hot pan and develop that gorgeous golden crust. This patient approach is what separates a soggy roasted cabbage slice from a genuinely crispy steak that people will remember.
Playing With Flavors
Once you nail the basic version, the variations are endless. I've sprinkled chili flakes across the top before roasting for heat, swapped goat cheese for feta when I wanted something tangier, and even tried crispy sage leaves scattered on top for an unexpected autumn twist. The cabbage is sturdy enough to handle bold additions, which means you can make it feel different depending on your mood or what's in your pantry.
Serving and Storing
These steaks are best served warm straight from the oven, but I've learned they're surprisingly good at room temperature too, which makes them perfect for meal prep or a next-day lunch. They pair beautifully alongside grilled chicken, roasted fish, or even as part of a vegetarian spread where they become the main attraction. I always make extra because somehow there are never leftovers, but if there are, they'll keep in an airtight container for three days.
- Reheat gently in a low oven rather than the microwave to preserve those crispy edges you worked for.
- The feta may separate slightly when cold, so let the steaks come to room temperature before eating if they've been refrigerated.
- If you're making these for a crowd, slice and season everything ahead of time so you only need 30 minutes of oven time right before serving.
Save These crispy cabbage steaks remind me that the simplest dishes, made with attention and decent ingredients, often taste the best. Make them once and they'll become part of your regular rotation.
Recipe Questions
- → How do I prevent the cabbage steaks from falling apart when slicing?
Keep the core intact when slicing through the cabbage. Cut thick steaks of about 2.5 cm (1 inch) through the center where the core holds the layers together. The outer slices may naturally separate, which is fine for roasting.
- → Can I make balsamic glaze at home instead of buying it?
Yes, simmer 1 cup of balsamic vinegar in a small saucepan over medium heat for 15-20 minutes until reduced by half and syrupy. Let it cool before drizzling over the cabbage steaks.
- → What other cheeses work well as substitutes for feta?
Goat cheese, ricotta salata, or crumbled blue cheese all complement the roasted cabbage beautifully. Choose based on your preferred flavor intensity and creaminess.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 200°C (400°F) oven for 8-10 minutes to restore crispness. Add fresh feta and balsamic glaze after reheating.
- → Can I prepare these cabbage steaks on the grill instead?
Absolutely. Brush with olive oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. Add feta and balsamic glaze after removing from the grill.
- → What main dishes pair best with these cabbage steaks?
They complement grilled lamb chops, roasted chicken, pan-seared salmon, or herb-marinated pork tenderloin. The tangy balsamic and feta balance rich proteins perfectly.