Crispy Cabbage Steaks With Feta (Printer-Friendly)

Golden roasted cabbage crowned with feta and balsamic glaze. A vibrant Mediterranean side in just 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 Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice into 4 thick steaks approximately 1 inch each.
03 - Place cabbage steaks in single layer on 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 cabbage steaks and roast for additional 8 to 10 minutes until golden and crispy at edges.
07 - Remove from oven and immediately sprinkle crumbled feta over hot cabbage steaks. Drizzle generously with balsamic glaze.
08 - Garnish with fresh parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble cabbage into something you'd proudly serve at a dinner party.
  • The contrast between crispy caramelized edges and creamy feta is absolutely addictive.
  • It comes together in under 45 minutes with ingredients you probably already have.
  • The balsamic glaze adds a restaurant quality finish without any fuss.
02 -
  • Don't slice the cabbage too thin or it will fall apart, aim for at least 2.5 cm thick steaks.
  • Use a hot oven and don't overcrowd the pan, the cabbage needs space to crisp up instead of steam.
  • Flip gently with a wide spatula to keep the steaks intact, they're sturdy but not indestructible.
03 -
  • Let the cabbage steaks sit at room temperature for a few minutes before roasting so they cook more evenly.
  • If some outer leaves fall off during slicing, toss them on the pan too, they'll crisp up like chips and make a great snack.
  • Brush the baking sheet with a little olive oil under the parchment to prevent any sticking and encourage even browning.
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