Crispy Cabbage Steaks With Feta (Print Version)

Golden roasted cabbage topped with creamy feta and tangy balsamic glaze. Vegetarian and gluten-free side dish.

# Ingredient List:

→ 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

# Cooking Directions:

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

# Expert Suggestions:

01 -
  • It transforms humble cabbage into something you'd proudly serve at a dinner party.
  • The crispy, caramelized edges contrast beautifully with the creamy, salty feta.
  • It comes together in under an hour with ingredients you probably already have.
  • The balsamic glaze adds a tangy sweetness that makes each bite feel indulgent.
02 -
  • Do not skip the flip, it ensures both sides develop that caramelized crispness you are after.
  • Add the feta while the cabbage is still hot so it softens slightly and clings to the surface.
  • If your cabbage steaks fall apart, do not panic, roasted cabbage wedges taste just as good.
03 -
  • Use a pastry brush to coat every surface with oil, it prevents dry spots and helps the seasoning stick.
  • Let the cabbage sit at room temperature for 10 minutes before slicing, it is easier to cut cleanly.
  • If the edges start to brown too quickly, tent the tray loosely with foil for the last few minutes.
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