Crispy Cabbage Steaks With Feta (Printable)

Golden roasted cabbage steaks topped with feta cheese and balsamic glaze. A vibrant Mediterranean-inspired side.

# 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:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage and cut into 4 thick steaks approximately 1 inch thick.
03 - Place cabbage steaks in a single layer on prepared baking sheet.
04 - Brush both sides of each cabbage steak with olive oil and season evenly with salt and pepper.
05 - Roast for 20 minutes until beginning to brown.
06 - Carefully flip steaks and roast for additional 8-10 minutes until golden and crispy at edges.
07 - Remove from oven and immediately sprinkle crumbled feta over hot cabbage steaks. Drizzle with balsamic glaze.
08 - Top with fresh parsley and lemon zest if desired. Serve warm.

# Expert Tips:

01 -
  • It turns an everyday vegetable into something that looks and tastes like it belongs in a restaurant.
  • The crispy, caramelized edges give you that satisfying crunch without any frying.
  • Feta and balsamic glaze add bold flavor with almost no effort.
  • It works as a side dish or a light main, and its naturally gluten-free and vegetarian.
02 -
  • Flip the cabbage steaks gently, they can fall apart if you rush, so use a wide spatula and support them from underneath.
  • Dont skip the parchment paper, it prevents sticking and makes cleanup so much easier.
  • Add the feta right after roasting so it softens slightly from the residual heat without melting completely.
03 -
  • If your cabbage steaks start to char too quickly, tent them loosely with foil halfway through roasting.
  • Make your own balsamic glaze by simmering balsamic vinegar until it reduces by half and coats the back of a spoon.
  • Let the cabbage cool for a minute before adding the feta so it softens without turning into a puddle.
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