Cabbage steaks are one of the easiest ways to turn the humble cabbage into a delicious meal or hearty side dish. Simply slice and roast to transform cabbage into tender, caramelised veggie steaks with crispy edges, while a creamy roasted beetroot and garlic sauce adds a punch of flavour and a vibrant splash of colour.

This simple cabbage steak recipe uses just a handful of ingredients fresh from the garden and is perfect as a light lunch, side dish, or vegetarian dinner. It’s an easy garden-to-plate recipe for winter when cabbages and beetroot are both growing abundantly in the garden.

Serve these roasted cabbage steaks on their own, drizzle them with garden pesto, or pair them with your favourite roasted vegetables for a hearty seasonal meal.

Growing Your Own Ingredients

This recipe is a great way to make the most of winter harvests. Cabbage is one of the easiest cool-season vegetables to grow and can provide large harvests from a relatively small space. Beetroot is equally productive and is ready to harvest at the same time. Making it the perfect seasonal companion crop in the winter garden.

Growing your own ingredients not only saves money but also allows you to harvest fresh veggies for simple and delicious recipes like these cabbage steaks.

Variations

Swap the beetroot sauce for chimichurri, garden pesto. or fennel frond pesto
Sprinkle with toasted nuts or seeds for extra crunch.
Add crumbled feta or cottage cheese before serving.
Roast vegetables such as carrots, sweet potato, or cauliflower alongside the cabbage.

Cabbage Steaks with Roast Garlic and Beet Sauce

Easy and delicious! This garlic and beet sauce is a show stopper.

Ingredients

1-2cm thick cabbage slices
Olive oil
Salt and Pepper

Beet and garlic sauce

1 medium Beetroot
1 Garlic Clove
1/2 cup coconut yoghurt (or greek yoghurt)
salt and pepper to season

Instructions

Preheat your oven to 170 degrees Celcius
Slice your Cabbage into "steaks" 1-2cm thick.
Drizzle a baking tray with olive oil, place your cabbage steaks on, and drizzle a little extra on top. For extra flavour you can brush on some butter.
Cut the beetroot into 4-6 pieces approx 1-inch chunks. Drizzle in oil and add to the baking tray with the garlic clove (skin on).
Bake the cabbage for 15 minutes then turn it over for a further 15 minutes. Cook the beetroot and garlic for the full 30 minutes.
Remove from the oven. Place the beetroot and peel the garlic and pop in a blender or mixer. Blitz to a puree.
Add yoghurt and mix to combine. Season with salt and pepper.
Drizzle over your cabbage to serve.

Notes

Serving suggestion: Garden pesto

A Simple Garden-to-Plate Winter Meal

Cabbage might not usually be the most exciting vegetable, but when you grow your own, it is a whole different feeling! Take pride in harvesting so much food from your garden and make the most of it! Roasting cabbage completely changes the game. It’s the kind of recipe I love making during winter for a hearty meal that still feels fresh and vibrant (thanks to that super pink beetroot and garlic sauce!)

Simple ingredients, minimal effort, and plenty of flavour. If you give it a try, don’t forget to serve it with a spoonful of garden pesto for an extra burst of freshness.

Happy Gardening,

Holly 🌱

beetroot, cabbage, roasted