Crispy Cabbage Steaks With Feta (Printable)

Roasted cabbage slices with feta cheese and balsamic glaze. Crispy, elegant, and bursting with Mediterranean flavors.

# 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

# Directions:

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 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 beginning to brown.
06 - Flip steaks carefully and roast for 8 to 10 additional minutes until golden and crispy at edges.
07 - Remove from oven. Immediately sprinkle crumbled feta over hot cabbage steaks.
08 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest. Serve warm.

# Expert Tips:

01 -
  • It transforms humble cabbage into something that looks and tastes like it belongs in a bistro.
  • The contrast between crispy edges and creamy feta is completely addictive.
  • Cleanup is almost nonexistent, just one pan and a brush.
  • It works as a side dish or a light main, and leftovers reheat beautifully in a hot skillet.
02 -
  • Dont slice the cabbage too thin or it will fall apart, aim for at least 2.5 cm so it holds its shape and develops texture contrast.
  • Flip the steaks gently with a wide spatula, they can be fragile after the first roast, and a broken steak still tastes great but loses that wow factor.
  • Add the feta while the cabbage is piping hot, the residual heat makes the cheese creamy and slightly melty instead of cold and crumbly.
03 -
  • Let the cabbage sit cut side down for the full roasting time before flipping, this ensures maximum caramelization and prevents steaming.
  • If your cabbage is smaller, you can cut more steaks but reduce the cooking time slightly to avoid overcooking the thinner slices.
  • Serve these on a platter with the balsamic glaze pooled around them for a restaurant style presentation that takes zero extra effort.
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