Description
Make thick-cut cabbage steaks seared until deeply charred and tender, then top with salty feta cheese for a simple, flavorful side dish.
Ingredients
Scale
- 1 large head green cabbage
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
Instructions
- Preheat your oven broiler or set a large cast-iron skillet over high heat.
- Remove any loose outer leaves from the cabbage. Cut the cabbage head vertically into four equal, thick steaks, keeping the core intact to hold the layers together.
- Brush both sides of each cabbage steak generously with olive oil. Season both sides with salt and pepper.
- If broiling: Place steaks on a foil-lined baking sheet. Broil 6 to 8 inches from the heat source for 5 to 7 minutes per side, watching closely until the edges are deeply blistered and the cabbage is tender-crisp.
- If pan-searing: Place steaks in the hot, dry cast-iron skillet. Sear for 5 to 7 minutes per side until dark brown and blistered. You may need to reduce heat slightly if they burn before softening.
- While the cabbage cooks, mix the minced garlic and lemon juice in a small bowl.
- Remove the cooked cabbage steaks to a serving platter. Drizzle the lemon-garlic mixture over the warm steaks.
- Sprinkle the crumbled feta cheese evenly over the top of the cabbage steaks before serving immediately.
Notes
- Use a sharp knife to cut the cabbage cleanly into steaks.
- If you prefer a softer texture, cover the skillet briefly during the last few minutes of pan-searing.
- For extra flavor, add a pinch of dried oregano to the lemon juice mixture.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Broiling or Pan Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 steak
- Calories: 110
- Sugar: 3
- Sodium: 350
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 4
- Cholesterol: 15