Crispy Cabbage Steaks With Feta (Print Version)

Roasted cabbage steaks topped with feta and balsamic glaze. Golden, crisp, and elegantly simple in 40 minutes.

# 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 Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from the cabbage. Slice the cabbage into 4 thick steaks, approximately 1 inch thick each.
03 - Place 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 to 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 -
  • It turns an everyday cabbage into something that looks and tastes restaurant-worthy with almost no effort.
  • The edges get wonderfully caramelized and crispy while the center stays tender and sweet.
  • Feta and balsamic create a salty-tangy contrast that makes each bite feel balanced and exciting.
  • You only need one pan and a handful of ingredients you probably already have.
02 -
  • Flip the cabbage steaks gently because they can fall apart if handled roughly, especially around the edges.
  • Don't skip the parchment paper or the bottoms will stick and tear when you try to remove them.
  • Add the feta right after pulling the pan from the oven so it gets soft and creamy without fully melting away.
03 -
  • Use a sharp knife to slice through the core cleanly so each steak stays intact and cooks evenly.
  • Make your own balsamic reduction by simmering balsamic vinegar until it thickens and coats a spoon for deeper flavor.
  • If your oven runs cool, bump the temperature up by 10 degrees or roast a few extra minutes to get those crispy edges.
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