Cheesy Roasted Cabbage Steaks (Mediterranean Style)
Description
Cabbage steaks are a simple, hearty, and flavorful vegetable dish that transforms humble cabbage into a show-stopping side. This Mediterranean version is roasted to golden perfection and topped with a blend of feta cheese, herbs, and olive oil, giving it a savory, tangy, and slightly crispy finish. Perfect as a side for grilled meats, fish, or even as a vegetarian main with a grain salad.
This recipe is:
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Vegetarian
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Low-carb
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High in fiber
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Quick and easy (30–35 minutes)
Ingredients (Serves 4)
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1 large green cabbage
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp smoked paprika
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½ tsp ground black pepper
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½ tsp sea salt (or to taste)
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½ cup crumbled feta cheese
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2 tbsp fresh parsley, chopped
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1 tbsp fresh lemon juice
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Optional: ¼ tsp chili flakes for a subtle heat
Instructions
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Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Prepare the Cabbage:
Remove the outer leaves of the cabbage. Slice the cabbage into ¾-inch thick “steaks.” You should get 4–6 slices depending on size. -
Seasoning:
In a small bowl, mix olive oil, minced garlic, smoked paprika, salt, and pepper. Brush both sides of each cabbage steak generously with this mixture. -
Roasting:
Place cabbage steaks on the prepared baking sheet. Roast for 20 minutes, then flip and roast for another 10 minutes, until edges are slightly browned and crispy. -
Add Cheese:
Remove the pan from the oven and sprinkle crumbled feta over each steak. Return to the oven for 5 more minutes to slightly melt the cheese. -
Finishing Touch:
Drizzle with fresh lemon juice and sprinkle chopped parsley before serving. Optional: add chili flakes if you like a mild kick.
Serving Suggestions
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Serve with grilled chicken, salmon, or lamb for a Mediterranean-inspired plate.
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Add a side of quinoa or couscous for a complete meal.
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Can be eaten warm or at room temperature for meal prep lunches.
Q & A
Q: Can I use red cabbage instead of green cabbage?
A: Absolutely! Red cabbage adds a slightly sweeter flavor and makes the dish visually striking.
Q: Can I make this vegan?
A: Yes! Substitute feta with vegan feta or omit cheese entirely. Add a sprinkle of nutritional yeast for a cheesy flavor.
Q: How do I get crispy edges without burning?
A: Make sure slices are even, brush with enough olive oil, and roast at 400°F. Flip halfway for even crispiness.
Q: Can I prepare this ahead of time?
A: Yes, roast the cabbage steaks without feta, store in the fridge, and reheat with cheese before serving.
Q: Can I use other cheeses?
A: Feta is classic Mediterranean, but goat cheese or halloumi also work beautifully.
