Save to Pinterest My neighbor handed me half a cabbage over the fence one afternoon, insisting I try roasting it. I was skeptical, picturing soggy, sad vegetable slabs. But that evening, I sliced it thick, brushed it with olive oil, and slid it into a hot oven. Twenty minutes later, the edges were golden and crispy, the center tender and sweet. I crumbled feta on top, drizzled balsamic glaze, and stood at the counter eating it straight from the pan.
I brought these to a potluck once, mostly because I had limited time and a head of cabbage. People kept asking what restaurant I ordered them from. One friend took a photo before anyone could take seconds. It became the dish I make when I want to surprise people without stressing myself out in the kitchen.
Ingredients
- Large green cabbage: Choose a firm, heavy head with tightly packed leaves so the steaks hold together when sliced, and look for one without brown spots or wilting.
- Olive oil: This helps the cabbage edges crisp up beautifully in the oven, and a good quality oil adds a subtle fruity flavor that complements the sweetness of roasted cabbage.
- Sea salt: Coarse sea salt brings out the natural sweetness and helps draw moisture to the surface for better caramelization.
- Ground black pepper: Freshly cracked pepper adds a gentle heat that balances the richness of the feta and the tang of the balsamic.
- Feta cheese: Crumbled feta melts slightly on the hot cabbage, adding creamy, salty bursts that contrast with the crispy edges.
- Balsamic glaze: A thick, syrupy reduction that clings to every bite, adding sweet-tart depth without making anything soggy.
- Fresh parsley: A handful of chopped parsley brightens the dish with color and a hint of freshness that cuts through the richness.
- Lemon zest: A little citrus zest lifts the flavors and adds a subtle brightness that makes the whole dish feel more vibrant.
Instructions
- Prep Your Oven and Pan:
- Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper. The high heat is key to getting those crispy, caramelized edges.
- Slice the Cabbage:
- Peel away any tough or damaged outer leaves, then slice the cabbage through the core into four thick steaks, about 2.5 cm each. Keeping the core intact helps the steaks hold together during roasting.
- Arrange and Season:
- Lay the cabbage steaks flat on the prepared baking sheet in a single layer. Brush both sides generously with olive oil, then season evenly with salt and pepper.
- Roast Until Golden:
- Slide the pan into the oven and roast for 20 minutes, then carefully flip each steak with a spatula. Roast for another 8 to 10 minutes until the edges are deeply golden and crispy.
- Add the Feta:
- Pull the pan from the oven and immediately scatter crumbled feta over the hot cabbage steaks. The residual heat will soften the cheese just enough.
- Drizzle and Garnish:
- Drizzle balsamic glaze generously over each steak, then sprinkle with chopped parsley and lemon zest if you like. Serve warm straight from the pan.
Save to Pinterest The first time I served this to my family, my brother ate three steaks in one sitting and declared cabbage was no longer boring. My mom asked for the recipe twice because she forgot to write it down the first time. Now it shows up at every holiday table, wedged between the roasted potatoes and the green beans, and it always disappears first.
Choosing the Right Cabbage
A heavy, compact head of green cabbage is your best friend here. When you pick it up, it should feel dense and solid, with leaves that are tightly layered and crisp to the touch. Avoid cabbages with loose, floppy leaves or brown edges, because they will fall apart when you slice them into steaks. I learned this the hard way after buying a sad looking cabbage on sale and ending up with a pan of cabbage confetti instead of elegant slices.
Getting the Edges Crispy
The secret to those irresistible crispy edges is high heat and patience. Your oven needs to be properly preheated to 220°C, and you need to resist the urge to open the door and check too early. Brush the olive oil all the way to the edges of each steak, because that is where the magic happens. If your oven runs cool, add an extra five minutes to the roasting time, and if the edges are browning too fast, lower the temperature slightly and give them more time to cook through.
Serving and Pairing Ideas
These cabbage steaks are incredibly versatile and play well with almost anything on your table. I have served them alongside grilled chicken, roasted lamb, and even a simple bowl of lentil soup. They also shine as a vegetarian main when you double the portion and add a grain salad or crusty bread on the side. The feta and balsamic make them feel special enough for a dinner party, but they are easy enough for a Tuesday night when you want something more exciting than steamed vegetables.
- Try adding a pinch of chili flakes before roasting for a gentle kick of heat.
- Swap goat cheese for feta if you want a tangier, creamier finish.
- Serve with a side of quinoa or couscous to turn this into a light vegetarian main.
Save to Pinterest This dish taught me that humble ingredients do not need to be boring, and that a little heat and patience can turn something ordinary into something you will look forward to all week. Give it a try, and do not be surprised if cabbage becomes your new favorite vegetable.
Common Recipe Questions
- → How do I prevent the cabbage from drying out while roasting?
Brush both sides generously with olive oil before roasting. The oil helps retain moisture and promotes even browning. Roasting at 220°C (425°F) for the specified time ensures the cabbage becomes tender inside while developing crispy edges without overcooking.
- → Can I prepare the cabbage steaks ahead of time?
Yes, slice and oil the cabbage steaks up to 4 hours in advance. Store them covered in the refrigerator. Add extra roasting time if cooking from cold—an additional 5 minutes should suffice. Add toppings just before serving for best texture and flavor.
- → What's the best way to flip the cabbage steaks?
Use a wide spatula to flip gently and carefully after 20 minutes. The cabbage becomes more fragile when hot, so support the entire steak as you flip. If a steak breaks slightly, don't worry—it will hold together during the final roasting period.
- → How can I make balsamic glaze from scratch?
Simmer balsamic vinegar in a saucepan over medium heat for 8-10 minutes until reduced by half and slightly thickened. It will continue to thicken as it cools. Store in an airtight container for up to two weeks. This adds deeper flavor than store-bought versions.
- → What cheese alternatives work well with this dish?
Goat cheese offers a tangy alternative with a creamy texture. Blue cheese adds bold flavor complexity. Ricotta salata provides a firmer, slightly salty option. Any cheese you choose should complement the balsamic's tanginess and the cabbage's earthiness.
- → Can I make this entirely gluten-free?
Yes, this dish is naturally gluten-free except for some commercial balsamic glazes. Check your balsamic glaze label or use homemade reduction. All other ingredients—cabbage, olive oil, feta, parsley, and lemon—are inherently gluten-free.