Crispy Cabbage Steaks With Feta

My neighbor leaned over the fence one evening and asked what smelled so good. I laughed because it was just cabbage, but roasted like this, it stops people in their tracks. The edges turn golden and sweet, almost caramelized, while the center stays tender. I started making these steaks after a farmers market haul left me with a cabbage the size of a bowling ball. Now they show up on my table at least twice a month, and guests always ask for the recipe.

The first time I served these at a dinner party, someone thought they were grilled portobello mushrooms. When I said cabbage, there was a pause, then everyone went back for seconds. I had roasted them until the tips were almost charred, and the balsamic glaze pooled into the crevices like dark honey. One friend admitted she usually hated cabbage, but she cleaned her plate and texted me the next day asking how I did it.

Ingredients

• Green cabbage: Choose a firm, heavy head with tightly packed leaves so the steaks hold together during roasting, and save any loose outer leaves for soup or slaw.
• Olive oil: This helps the cabbage caramelize and crisp at the edges, so dont skimp or use a spray, brush it on generously for even browning.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine, and a coarse salt adds a nice textural pop.
• Feta cheese: Use block feta and crumble it yourself for creamier texture, the precrumbled kind can be dry and dusty.
• Balsamic glaze: Store bought works perfectly, but if you reduce your own balsamic vinegar, let it cool slightly so it thickens before drizzling.
• Fresh parsley and lemon zest: Optional but they add brightness and cut through the richness, I almost always include them now.

Instructions

Preheat and Prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment to prevent sticking. This high heat is key to achieving those crispy, caramelized edges.

Slice the Cabbage:

Peel away any damaged outer leaves, then slice the cabbage through the core into four thick steaks, about 2.5 cm each. Keep the core intact so the layers stay connected during roasting.

Oil and Season:

Lay the steaks flat on the prepared sheet and brush both sides generously with olive oil. Sprinkle evenly with salt and pepper, making sure every surface gets some love.

Roast and Flip:

Roast for 20 minutes until the bottom is golden, then flip each steak carefully with a spatula. Return to the oven for another 8 to 10 minutes until the edges are crispy and deeply browned.

Top and Serve:

Pull them out while theyre still hot and immediately scatter crumbled feta over the top so it softens slightly. Drizzle with balsamic glaze, add parsley and lemon zest if using, and serve warm right from the pan.

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I made these on a rainy Tuesday when I needed something comforting but didnt want to fuss. My daughter wandered into the kitchen, watched me pull the tray out of the oven, and said it smelled like a restaurant. We ate them with crusty bread and a simple salad, and she asked if we could have them again the next week. That was the moment I realized this recipe had earned a permanent spot in our rotation.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the edges lose a bit of their crispness. I reheat them in a hot skillet over medium heat for a few minutes on each side, which brings back some of that roasted crunch. You can also pop them under the broiler for a minute or two, but watch closely because they can go from golden to burnt fast.

Serving Suggestions

These cabbage steaks are hearty enough to serve as a vegetarian main with a grain like farro or quinoa on the side. They also pair beautifully with grilled chicken, lamb chops, or roasted salmon for a more substantial meal. I love them alongside roasted potatoes or a fresh arugula salad dressed simply with lemon and olive oil.

Variations and Substitutions

If you want a little heat, sprinkle chili flakes over the cabbage before roasting, or drizzle with hot honey instead of balsamic glaze. Goat cheese works wonderfully in place of feta for a tangier, creamier finish. You can also swap the balsamic for a tahini drizzle and top with toasted sesame seeds for a Middle Eastern twist.

• Try adding a sprinkle of smoked paprika for a deeper, smokier flavor.
• Use red cabbage for a more vibrant color, though it may take a few extra minutes to soften.
• Finish with toasted pine nuts or slivered almonds for added crunch and richness.

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This dish proves that simple ingredients, when treated right, can be completely magical. Keep a cabbage in your fridge and youll always have something impressive to pull together on short notice.

Recipe FAQs

→ How do I cut cabbage into steaks without them falling apart?

Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick slices. The core holds the leaves together during roasting.

→ Can I make this dish ahead of time?

While best served fresh from the oven, you can roast the cabbage steaks up to 2 hours ahead and reheat at 200°C for 5-7 minutes before adding the feta and balsamic glaze.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled blue cheese work wonderfully. For a dairy-free version, try nutritional yeast or omit the cheese and add toasted pine nuts instead.

→ How do I know when the cabbage steaks are done?

The edges should be golden brown and crispy, while the center remains tender. A fork should pierce through easily, and you'll see caramelization on both sides after the flip.

→ Can I use a different type of cabbage?

Yes, purple cabbage works beautifully and adds vibrant color. Savoy cabbage is also excellent, though it may cook slightly faster due to its more delicate leaves.

→ What should I serve with cabbage steaks?

They pair perfectly with grilled chicken, lamb chops, roasted salmon, or pan-seared steak. For a vegetarian meal, serve alongside quinoa, couscous, or roasted chickpeas.