Crispy Cabbage Steaks With Feta (Print View)

Roasted cabbage slices with feta cheese and balsamic glaze. Golden, crisp, and ready in 40 minutes.

# Components:

→ 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 and 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 large baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice into 4 thick steaks, approximately 1 inch thick 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 edges begin to brown.
06 - Carefully flip each steak and roast for 8 to 10 additional minutes until golden and crispy at the edges.
07 - Remove from oven and immediately sprinkle crumbled feta over hot cabbage steaks.
08 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest. Serve warm.

# Expert Advice:

01 -
  • The edges get impossibly crispy while the inside stays tender, creating this textural contrast that keeps you coming back for more bites.
  • It's genuinely impressive enough for company but so simple that you won't stress in the kitchen.
  • One baking sheet, minimal cleanup, and you've got a vegetable dish that doesn't taste like a virtue.
02 -
  • Don't skip the flip halfway through—this is what gives you those gorgeous golden edges on both sides and keeps the texture from getting one-dimensional.
  • The balsamic absolutely matters; a thick, sweet glaze versus sharp vinegar is the difference between a dish that sings and one that just tastes healthy.
03 -
  • If your balsamic is too thin and vinegary, reduce it on the stove first—this one step transforms the whole dish from good to memorable.
  • Don't move the cabbage steaks around too much while roasting; let them sit undisturbed so they develop that deep caramelization.
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