Save to Pinterest My oven timer was beeping, but I wasn't ready to open the door yet. I could hear the cabbage edges crackling inside, that unmistakable sound of something turning golden and perfect. When I finally pulled the tray out, those thick wedges had transformed into something I never expected cabbage to be: dramatic, caramelized, and honestly gorgeous. I crumbled feta over the steaming slices and watched it soften into the ridges, then zigzagged balsamic glaze across the top like I was plating at a fancy restaurant.
I brought these to a potluck once, mostly because I had a giant cabbage and not much else. Everyone kept asking what the secret was, and I had to admit there wasn't one, just high heat and patience. Someone said it tasted like something you'd order at a wine bar. I didn't correct them.
Ingredients
- Green cabbage: Choose one that feels heavy and firm, the tighter the leaves, the better your steaks will hold together without falling apart in the oven.
- Olive oil: Brush it on generously so the edges get that deep golden crisp, don't be shy here or they will dry out instead of caramelize.
- Sea salt: Coarse salt gives you little bursts of flavor, but any salt works as long as you season both sides evenly.
- Ground black pepper: Freshly cracked is better if you have it, but pre-ground is fine and adds just enough warmth without overpowering.
- Feta cheese: Crumble it while the cabbage is still hot so it softens and melts into all those crispy crevices.
- Balsamic glaze: Store-bought works perfectly, just make sure it is thick and syrupy, not the thin vinegar kind.
- Fresh parsley: Optional but it adds a bright green pop and a hint of freshness that balances the richness.
- Lemon zest: A little goes a long way, and it cuts through the sweetness of the balsamic beautifully.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives you those crispy, caramelized edges.
- Slice the Cabbage:
- Peel away any damaged outer leaves, then cut the cabbage from the top straight down into four thick slices, about 2.5 cm each. Keep the core intact so the layers stay together like a steak.
- Arrange and Oil:
- Lay the cabbage steaks flat on your prepared sheet in a single layer. Use a pastry brush to coat both sides with olive oil, making sure you get into all the little gaps.
- Season Generously:
- Sprinkle salt and pepper evenly over both sides. Don't hold back, cabbage can handle bold seasoning.
- Roast and Flip:
- Slide the tray into the oven and roast for 20 minutes, then carefully flip each steak with a spatula. Roast another 8 to 10 minutes until the edges are golden and crispy.
- Top with Feta:
- Pull the tray out and immediately scatter crumbled feta over the hot cabbage. The heat will soften the cheese just enough.
- Drizzle and Serve:
- Drizzle balsamic glaze generously over each steak in a back-and-forth motion. Finish with parsley and lemon zest if you like, then serve while still warm.
Save to Pinterest The first time I served this, my friend who swore she hated cabbage ate two whole steaks and asked for the recipe. She texted me a photo of her own version a week later. That is when I knew this dish had real magic in it.
Getting the Perfect Crisp
The secret is not touching them too much. Let the cabbage sit undisturbed in the oven for the full 20 minutes before flipping, that is when the sugars caramelize and the edges turn golden. If you flip too early, you will end up with soggy steaks instead of crispy ones. High heat and patience are your best friends here.
Flavor Variations to Try
If you want a little heat, sprinkle chili flakes over the cabbage before it goes into the oven. You can also swap feta for creamy goat cheese or even shaved Parmesan. I have tried it with a drizzle of tahini instead of balsamic and it was just as delicious, earthy and nutty in a completely different way.
Serving Suggestions
These cabbage steaks shine next to grilled chicken, lamb chops, or even a simple piece of roasted fish. I have also served them as a vegetarian main with a side of hummus and warm pita. They are sturdy enough to be the center of the plate but humble enough to share the spotlight.
- Pair with a crisp white wine or sparkling water with lemon.
- Serve over a bed of cooked grains like farro or quinoa for a heartier meal.
- Leftovers reheat beautifully in a hot oven for a few minutes until warmed through.
Save to Pinterest This dish taught me that vegetables do not need to be complicated to be impressive. Sometimes all it takes is a hot oven, good olive oil, and the confidence to let simple ingredients shine.
Questions & Answers About This Recipe
- → How do I cut cabbage into steaks without them falling apart?
Keep the core intact when slicing. Cut the cabbage vertically through the core into 1-inch thick slices. The core holds the leaves together during roasting.
- → Can I make this dish ahead of time?
The cabbage steaks are best served fresh from the oven for maximum crispiness. However, you can prep the cabbage slices and store them covered in the refrigerator for up to 24 hours before roasting.
- → What can I substitute for feta cheese?
Goat cheese, crumbled ricotta salata, or shaved Parmesan work beautifully. For a dairy-free version, try nutritional yeast or a vegan feta alternative.
- → How do I know when the cabbage steaks are done?
The edges should be golden brown and crispy, while the center remains tender. The cabbage will have caramelized spots and reduced in size slightly after 28-30 minutes total roasting time.
- → Can I use red cabbage instead of green?
Absolutely! Red cabbage works wonderfully and adds beautiful color. It may take an extra 5 minutes to roast due to its denser texture, but the flavor and presentation are stunning.
- → What should I serve with cabbage steaks?
They pair excellently with grilled chicken, lamb chops, salmon, or roasted chickpeas. For a complete vegetarian meal, serve alongside quinoa or couscous with a fresh salad.