Crispy Cabbage Steaks With Feta and Balsamic (Printable Version)

Thick-sliced cabbage roasted until crispy, topped with crumbled feta and balsamic glaze for an elegant vegetarian side.

# 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

# Steps to Follow:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Remove outer leaves from cabbage and slice into 4 thick steaks, approximately 1 inch thick.
03 - Place cabbage steaks in a single layer on the prepared baking sheet.
04 - Brush both sides of each cabbage steak with olive oil and season evenly with salt and pepper.
05 - Roast for 20 minutes until edges begin to brown.
06 - Carefully flip 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, then drizzle generously with balsamic glaze.
08 - Top with fresh parsley and lemon zest if desired. Serve warm.

# Additional Tips::

01 -
  • It turns an ordinary cabbage into something you will actually crave, with crispy caramelized edges that taste almost meaty.
  • The salty feta and tangy balsamic glaze create a flavor contrast that makes every bite feel indulgent.
  • You only need a handful of ingredients and one pan, yet it looks impressive enough for company.
  • It works as a hearty side or a light main dish, especially when you want something satisfying without feeling heavy.
02 -
  • Do not skip flipping the cabbage halfway through, or one side will stay pale and soft while the other burns.
  • Use a wide spatula and flip gently, because the steaks can break apart if you rush or use a fork.
  • Add the feta only after roasting, not before, or it will melt into a puddle and lose its creamy texture.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan until it thickens and coats the back of a spoon.
03 -
  • Make extra balsamic glaze and store it in a squeeze bottle so you can drizzle it over salads, grilled vegetables, or even strawberries throughout the week.
  • If your cabbage steaks are falling apart, secure them with toothpicks before roasting, then remove the toothpicks before serving.
  • Roast a whole head of garlic alongside the cabbage and squeeze the soft cloves over the steaks before adding the feta for an extra layer of savory sweetness.
  • Leftovers reheat beautifully in a hot oven for five minutes, and they taste even better the next day when the flavors have melded together.
Go Back