Crispy Cabbage Steaks With Feta (Printable)

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

# 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 make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage. Slice cabbage into 4 thick steaks, approximately 1 inch 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 until edges begin to brown.
06 - Carefully flip steaks and roast for 8 to 10 minutes until golden and crispy at edges.
07 - Remove from oven and immediately sprinkle crumbled feta over hot cabbage steaks.
08 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest if desired. Serve warm.

# Recipe Expert Tips:

01 -
  • It tastes fancy enough for guests but takes less time than ordering takeout.
  • One pan, minimal cleanup, and your kitchen smells absolutely incredible while it roasts.
  • The crispy edges are where the magic happens—caramelized, almost buttery, nothing like boiled cabbage.
02 -
  • Don't flip too early or press down on the steaks; they need that full 20 minutes on the first side to develop color and flavor, and gentle handling keeps them intact.
  • The feta must go on while the cabbage is hot, or it stays separate and crumbly instead of melting into creamy pockets throughout.
03 -
  • Choose a cabbage head that feels dense and compact; lighter heads contain more water and won't crisp as beautifully.
  • If your balsamic glaze is too thin, simmer it gently for a few minutes before serving to thicken it into something that clings to the cabbage instead of running off.
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