Pin My partner came home raving about cabbage steaks at some trendy restaurant, and I was skeptical until I tried one—crispy edges, creamy feta pooling into the warm cracks, that sharp balsamic bite. I realized I didn't need a fancy kitchen or any special technique, just patience and a hot oven. Now I make them constantly, often with whatever cheese is hanging around in the fridge. They've become my go-to when I want to impress someone with something that looks restaurant-quality but takes barely any effort.
I made these for a dinner party last summer when a friend mentioned she'd gone vegetarian, and I was scrambling for something that didn't feel like a sad afterthought. The moment everyone bit into them and looked up with genuine surprise—that's when I knew this recipe had staying power. Now it's become my secret weapon for impressing people who claim they don't really eat vegetables.
Ingredients
- 1 large green cabbage: Look for one that feels heavy and compact, not lightweight—that means it's dense and will get beautifully crispy when roasted.
- 2 tablespoons olive oil: Use something decent here since it's one of the few ingredients, and it's what creates those golden, caramelized edges.
- 1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper: Don't skip seasoning the cabbage itself—it transforms the flavor from bland to deeply savory.
- 100 g feta cheese, crumbled: The contrast between creamy cheese and crispy cabbage is basically the whole point of this dish.
- 3 tablespoons balsamic glaze: If you can't find glaze, reduce regular balsamic vinegar in a small pan until it's syrupy—it takes about five minutes and tastes even better.
- Fresh parsley and lemon zest: These are optional but honestly worth keeping on hand because they add brightness that the dish really needs.
Instructions
- Heat your oven and prep the pan:
- Get your oven to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is actually pleasant afterward.
- Cut the cabbage into thick steaks:
- Remove any yellowed or damaged outer leaves, then slice the cabbage straight down through the core into about 2.5 cm thick slabs—you're going for roughly four steaks. It's okay if they're not perfect; the irregular edges actually caramelize beautifully.
- Arrange and brush with oil:
- Lay each steak flat on the baking sheet, brush both sides generously with olive oil, then season evenly with salt and pepper. This is your foundation for crispy edges.
- Roast until golden:
- Pop them in the oven for 20 minutes, then flip each one carefully and roast for another 8–10 minutes until the edges are deep golden and slightly charred. You'll know they're done when you can smell that sweet, toasty cabbage aroma.
- Top and finish:
- The moment you pull them from the oven, sprinkle crumbled feta over the hot cabbage so it softens slightly, drizzle with balsamic glaze, and finish with parsley and lemon zest if you have them. Serve while still warm.
Pin There's something almost meditative about how this dish transforms a humble cabbage into something elegant enough to sit at a dinner table next to grilled fish or steak. It made me realize that the simplest ingredients, treated with respect and patience, are often more memorable than anything complicated.
Timing and Temperature Matter Most
The oven temperature of 220°C is high enough to give you real caramelization and crispy edges, but not so high that the cabbage burns before it softens inside. If your oven runs cold, you might need an extra 5 minutes, so keep an eye on the edges rather than relying purely on timing. I once tried 200°C thinking it would be gentler and ended up with steamed cabbage instead—lesson learned the slow way.
The Feta Timing Trick
Adding the feta while the cabbage is still hot from the oven is crucial because the residual warmth softens the cheese just enough to create creamy pockets without melting it into nothing. If you add it too early while everything's in the oven, it gets rubbery; if you wait too long, it stays cold and separate. The magic window is about 30 seconds after they come out.
Customizing Without Overthinking It
I've made these with goat cheese when feta was out of stock, and they were just as good in a different way—tangy but lighter. I've added red pepper flakes for heat, drizzled tahini instead of balsamic when I wanted something earthier, and even topped them with crispy chickpeas when I needed more protein. The foundation is solid enough that you can play around without breaking anything.
- A pinch of chili flakes scattered before roasting adds gentle heat that plays beautifully with the feta.
- If you want extra protein, crispy roasted chickpeas or toasted pine nuts make excellent additions.
- Serve these warm or at room temperature—they're honestly good either way, which makes them perfect for meal prep or entertaining.
Pin This recipe taught me that sometimes the most elegant dishes are just vegetables treated with intention and respect. Make this soon, and I promise you'll be adding it to the rotation.
Recipe Q&A
- → How do I keep the cabbage steaks from falling apart?
Cut the cabbage through the core, leaving the core intact to hold the layers together. Use a sharp knife and make clean, straight cuts about 1 inch thick.
- → Can I make this ahead of time?
The cabbage steaks are best served immediately after roasting for optimal crispness. However, you can prep the cabbage slices and store them covered in the refrigerator for up to 4 hours before roasting.
- → What can I use instead of feta cheese?
Goat cheese, crumbled blue cheese, or shaved Parmesan all work wonderfully. For a dairy-free version, try nutritional yeast or a cashew-based cheese alternative.
- → How do I make homemade balsamic glaze?
Simmer 1 cup of balsamic vinegar in a small saucepan over medium heat for 15-20 minutes until reduced by half and thick enough to coat the back of a spoon. Let it cool before drizzling.
- → Can I grill these instead of roasting?
Yes, brush the cabbage steaks with oil and grill over medium-high heat for 5-7 minutes per side until charred and tender. Add the feta and balsamic glaze after grilling.
- → What should I serve with cabbage steaks?
They pair beautifully with grilled chicken, lamb, fish, or steak. For a vegetarian meal, serve alongside quinoa, couscous, or a fresh Mediterranean salad.