Crispy Cabbage Steaks With Feta (Printable Version)

Golden roasted cabbage slices topped with creamy feta and tangy balsamic glaze. Mediterranean-inspired elegance.

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove tough outer leaves from cabbage. Slice cabbage into 4 thick steaks, approximately 1 inch 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, carefully flip steaks, then roast for additional 8 to 10 minutes until golden and crispy at edges.
06 - Remove from oven. Immediately sprinkle crumbled feta over hot cabbage steaks.
07 - Drizzle generously with balsamic glaze. Garnish with parsley and lemon zest if desired. Serve warm.

# Expert Tips:

01 -
  • It transforms humble cabbage into something crispy, caramelized, and surprisingly elegant.
  • The tangy balsamic and creamy feta balance perfectly with the roasted sweetness.
  • It comes together in under an hour with ingredients you probably already have.
  • It works beautifully as a side or a light vegetarian main that actually satisfies.
02 -
  • Don't slice the cabbage too thin or it will fall apart, aim for at least 2.5 cm thick steaks.
  • Flip gently using a wide spatula to keep the steaks intact during roasting.
  • Add the feta right after removing from the oven so it softens slightly without melting away.
03 -
  • Use a pastry brush to coat the cabbage evenly with oil, it prevents dry spots and ensures even crisping.
  • If your oven runs hot, check the cabbage a few minutes early to avoid burning the edges.
  • Make extra balsamic glaze and store it in the fridge, it keeps for weeks and makes everything better.
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