Crispy Cabbage Steaks With Feta (Print View)

Golden roasted cabbage crowned with feta and drizzled with tangy balsamic glaze for an elegant side dish.

# Components:

→ 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

# Directions:

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 thick 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 another 8-10 minutes until golden and crispy at the edges.
06 - Remove from the oven. Immediately sprinkle crumbled feta over the hot cabbage steaks.
07 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest. Serve warm.

# Expert Advice:

01 -
  • Cabbage transforms into something elegant and restaurant-worthy with almost no effort.
  • The contrast between crispy edges and tender centers keeps you coming back for another slice.
  • It's naturally gluten-free, vegetarian, and impresses even the most skeptical dinner guests.
02 -
  • Don't flip your cabbage steaks too early or too aggressively—they need that first 20 minutes to develop a real crust, not just soften.
  • If your balsamic glaze is too thin and runny, make a quick reduction by simmering it in a small pan for a couple of minutes, which concentrates the flavor and makes it cling to the cabbage better.
03 -
  • Buy a bottle of quality balsamic reduction instead of making your own—it saves time and the results are just as good for this dish.
  • If your cabbage is particularly thick, tent it loosely with foil for the first 15 minutes of roasting, then remove the foil for the final time to let the edges crisp up.
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