Crispy Cabbage Steaks With Feta (Printable)

Roasted cabbage slices with feta cheese and balsamic glaze. Crispy, flavorful, and ready 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 and Sauce

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

# How-To Steps:

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 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, carefully flip each steak, 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 as desired. Serve warm.

# Expert Advice:

01 -
  • It turns humble cabbage into something so crisp and caramelized you will forget it cost almost nothing.
  • The salty feta melts just slightly into the hot cabbage, creating pockets of creamy richness against the tangy balsamic.
  • You can have this on the table in forty minutes with barely any effort, yet it looks like you planned a dinner party.
02 -
  • Do not slice the cabbage too thin or it will fall apart, aim for one inch thick steaks and keep the core attached to hold everything together.
  • Flip the cabbage gently with a wide spatula because the steaks can be delicate, rushing this step cost me a few broken pieces the first time.
  • Add the feta while the cabbage is still hot so it softens slightly and clings to the surface instead of just sitting on top.
03 -
  • Use a pastry brush to coat the cabbage evenly with olive oil, it ensures every surface crisps up and nothing dries out.
  • If your oven runs cool, bump the temperature up to 230 degrees Celsius to get those golden, caramelized edges.
  • Make your own balsamic glaze by simmering balsamic vinegar in a small pan until it reduces by half and coats the back of a spoon, it tastes richer and less sweet than store-bought.
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