Crispy Cabbage Steaks With Feta

My oven broke mid-roast one Thursday, and I had half a cabbage sitting on the counter looking back at me. I sliced it thick, brushed it with oil, and threw it under the broiler instead. The edges crisped up fast, almost too fast, but the char was gorgeous. I crumbled whatever feta I had left over it and called it dinner. That accident turned into this recipe.

I made these for a friend who swore she hated cabbage. She ate two steaks standing at the counter, fork in hand, before I even plated the rest. The balsamic glaze pooled into the feta, and she kept dragging her fork through it like it was the best part. She texted me the next day asking for the recipe. I sent her a photo of a cabbage with a winky face.

Ingredients

• Green cabbage: Choose a firm, heavy head with tight leaves so the steaks hold together when you slice them, and save the loose outer leaves for soup.
• Olive oil: Brushing it on both sides ensures even browning and keeps the cabbage from drying out in the high heat.
• Sea salt and black pepper: Simple seasoning lets the natural sweetness of roasted cabbage shine through without competing flavors.
• Feta cheese: Crumbled feta adds creamy, salty bursts that soften slightly when sprinkled on the hot cabbage straight from the oven.
• Balsamic glaze: The thick, tangy sweetness cuts through the richness of the feta and ties everything together with a glossy finish.
• Fresh parsley and lemon zest: Optional but worthwhile, they add a bright, herbal pop and a hint of citrus that wakes up the whole plate.

Instructions

Prep the Oven and Pan:

Preheat your oven to 220 degrees Celsius and line a large baking sheet with parchment paper so nothing sticks. This high heat is what gives the cabbage those crispy, caramelized edges.

Slice the Cabbage:

Peel off any tough or damaged outer leaves, then slice the cabbage vertically into four thick steaks, each about one inch wide. Keep the core intact so the layers stay together.

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 and Flip:

Roast for twenty minutes, then carefully flip each steak with a spatula. Roast for another eight to ten minutes until the edges are golden and crispy.

Add Feta and Finish:

Remove the pan from the oven and immediately sprinkle crumbled feta over the hot cabbage. Drizzle with balsamic glaze, garnish with parsley and lemon zest if using, and serve warm.

Pin It

One winter evening, I served these alongside roast chicken, and my brother kept reaching for the cabbage instead of the meat. He said it tasted like something you would order at a restaurant, not something that came out of a vegetable drawer. I think it was the balsamic glaze that sold him. He scraped the pan clean.

Choosing Your Cabbage

Pick a cabbage that feels heavy for its size and has tightly packed leaves without any brown spots or cracks. A larger head gives you thicker, sturdier steaks that hold up better during roasting. If the outer leaves are loose or wilted, peel them off and save them for stir fry or coleslaw instead of tossing them.

Getting the Edges Crispy

High heat and good spacing on the pan are what create those golden, crispy edges everyone fights over. If you crowd the cabbage or use a lower temperature, it steams instead of roasting and you lose that caramelized crunch. Brush the oil all the way to the edges and do not skip the flip halfway through.

Serving and Pairing Ideas

These cabbage steaks work beautifully as a side for grilled lamb, roasted chicken, or even a simple piece of fish. You can also serve them as a light vegetarian main with a grain salad or some crusty bread to soak up the balsamic glaze. Leftovers reheat well in a hot oven for a few minutes, though they are best eaten fresh.

• Add a pinch of chili flakes before roasting if you want a little heat that plays nicely with the sweet balsamic.
• Try goat cheese instead of feta for a tangier, creamier finish that melts a bit more.
• Drizzle with tahini and lemon juice instead of balsamic for a Middle Eastern twist that is just as good.

Pin It

This dish taught me that vegetables do not need to be complicated to be memorable. Sometimes all it takes is good heat, a little salt, and something tangy to bring it all together.

Recipe FAQs

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

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

→ Can I make this dish ahead of time?

These are best served immediately while crispy. You can prep the cabbage steaks and store them covered in the refrigerator for up to 24 hours before roasting.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled blue cheese work well. For a dairy-free version, try nutritional yeast or omit the cheese entirely.

→ How do I know when the cabbage is done roasting?

The edges should be golden brown and crispy, while the center remains tender. Total roasting time is about 30 minutes at 425°F with one flip halfway through.

→ Can I use red cabbage instead of green?

Absolutely. Red cabbage works beautifully and adds vibrant color. Cooking time remains the same, though red cabbage may be slightly sweeter when roasted.

→ What should I serve with cabbage steaks?

They pair excellently with grilled chicken, lamb, steak, or fish. For a vegetarian meal, serve alongside quinoa, roasted chickpeas, or a grain salad.