Crispy Cabbage Steaks With Feta (Printable)

Roasted cabbage slices with feta cheese and balsamic glaze. Golden, crispy, and packed with Mediterranean flavor.

# What You 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 and Sauce

06 - 3 tablespoons balsamic glaze
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon lemon zest

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice into 4 thick steaks, approximately 1 inch thick each.
03 - Place cabbage steaks in a 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, carefully flip, then roast for additional 8 to 10 minutes until golden and crispy at edges.
06 - Remove from oven and immediately sprinkle crumbled feta cheese 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 something you will actually crave, with crispy caramelized edges that taste almost indulgent.
  • The salty feta and tangy balsamic glaze create a flavor contrast that feels restaurant-worthy but comes together in your own kitchen with minimal effort.
02 -
  • Do not skip flipping the cabbage steaks halfway through roasting or one side will stay pale and soft while the other burns.
  • If your cabbage steaks start to fall apart while slicing, leave the core attached and cut carefully through it to hold the layers together.
03 -
  • Use a pastry brush to coat every surface of the cabbage steaks with olive oil so they roast evenly and develop that deep golden color all over.
  • Let the cabbage steaks rest for a minute after pulling them from the oven before adding the feta, or the cheese will melt too quickly and lose its creamy texture.
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