Cabbage Steaks are so simple and easy to make! The roast garlic and beet sauce is packed full of flavour and the colour is unreal! Simple ingredients for a delicious, hearty winter dish.
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.
Sauerkraut is a great way to preserve extra cabbage and make a delicious probiotic accompaniment. Red Cabbage, Carrot, and Beet make this a vibrant colourful Sauerkraut but you could use regular cabbage.
Cabbage, Beet and Carrot Sauerkraut
Prep Time: 10 minutes
Total Time: 10 minutes
Vibrant kraut full of gut-loving probiotics. This is a quick and easy way to see up extra Cabbage harvests.
Ingredients
3 cups shredded cabbage (1/4 of a whole cabbage)
1 medium Beetroot
2 Medium Carrots
1 1/2 tsp Salt
Instructions
Finely slice or grate cabbage using a mandoline or grater. Reserve a whole piece to cover the contents at the end. Add to a large mixing bowl and sprinkle over the salt. at the
Squeeze the salted cabbage to extract the moisture. Do this for 5-7 minutes.
Grate carrot and Beetroot and add to the cabbage bowl. Peeled or unpeeled is optional - see notes.
MIx to combine. Cover and let it sit for 5 minutes.
Give the mixture a final squeeze and mix. Then add to a sterilised jar. This mix will fit a 700gram jar so you could also use two smaller jars. Allow 2cm of empty space at the top of the jar. Press the mixture down to remove air bubbles and pour over any remaining liquid from the bowl. The liquid should cover the cabbage. Add a little bit of filtered water if you need it. Place a piece of cabbage leaf over the top to keep the mix submerged in liquid.
Store in a cool dark place for 3-5 days or until you like the flavour. It will get increasingly sour the longer you ferment it. Once you are happy secure the lid and place it in the refrigerator. This will mellow out the smell and slow the fermentation down.
Notes
- Peel the beets and carrots if the skin is particularly dirty and hard to remove or if you have purchased the beets from the store.
- Don't use pre-shredded store-bought cabbage as it will not have the active bacteria.
- Check the mix daily to ensure it is fully submerged in liquid. You may need to add a small weight to keep it down.
Rainbow slaw not only looks amazing but it’s also packed full of nutrients. Just like planting diversity creates a healthy garden, eating diversely also has many health benefits. Each vegetable has different levels of vitamins, minerals, phytochemicals, dietary fibre, and antioxidants. This slaw can be adjusted to suit your seasonal produce – see the notes for other vegetables to try out. Rainbow slaw is very quick and easy to make and can be a delicious and wholesome accompaniment to any meal.
Rainbow Slaw
Vibrant and full of nutrients, this Rainbow Slaw is the ultimate Spring side salad.
Ingredients
1 cup shredded Red Cabbage
2-3 Carrots
1 cup chopped Lettuce
1 medium Red Beetroot
3-4 Radishes
5cm cube Butternut Pumpkin
2 TBS Sunflower Seeds
Dressing
3 TBS Coconut (or greek) Yoghurt
1 tsp Lemon Juice
1 Clove Garlic
2 tsp finely chopped fresh Fennel Frond or Parsley
1 TBS Water
1 Tbs Olive Oil
1/2 tsp Chilli Flakes
Salt and Pepper to season
Instructions
Rinse your veggies and clean off any grit or soil.
Finely slice the Cabbage using the thin-medium section of the mandolin. If you don't have a mandoline, you can either grate or finely slice using a knife.
Peel the Carrot, Butternut, and Beetroot (The skins dressed in olive oil and seasoned make delicious chips - see notes below).
Using the Julienne teeth on the mandoline, finely slice the Carrot, Radish, Butternut, and Beetroot into thin strips. Use a grater if you do not have a mandoline.
Roughly chop your lettuce into small pieces.
Add a little of each vegetable to a bowl so they are all mixed without having to stir through (otherwise the beetroot will turn everything red and you will lose some of your colours).
Drizzle with olive oil and a squeeze of lemon juice. Lightly toss.
To make the dressing, add yogurt to a small bowl. Then add crushed garlic, finely chopped fennel frond, lemon juice, water, chilli flakes, and salt and pepper to season. Stir well and taste. Add extra salt or lemon juice if needed.
When ready to serve, drizzle the dressing over the salad and top with sunflower seeds and edible flowers - I used nasturtium petals.
Notes
- Use vegetable skins from Carrot, Beetroot, and Butternut to make vegetable chips
Coat your skins in a light drizzle of oil.
Place your vegetable skins on a baking tray and sprinkle with a little salt.
Cook at 190 degrees celsius for about 5 minutes turning once halfway through. Keep an eye on them as they are so thin they will overcook easily.
Remove when they are golden and slightly crispy. They will also crisp up as they cool.
- Other vegetables that would be great in this slaw are: coloured Capsicums, Fennel, Nasturtium leaves, other Beetroot Varieties.
Satay Rainbow Rolls are healthy, delicious and so easy to make! Once you master the rolls you can mix and match ingredients with what is fresh and growing in your garden. Plus, feel free to swap the halloumi for your favourite protein. These Rainbow Rolls are made using Rainbow Chard but you could also use large Beetroot leaves, Cauliflower leaves, Broccoli leaves, Spinach or even Cabbage leaves. It is important to have flexible recipes that you can make using what you have available in your garden and these rainbow rolls are definitely a versatile option for your Garden to Plate meals.
Satay Rainbow Rolls
Prep Time: 35 minutes
Cook Time: 2 minutes
Total Time: 37 minutes
Ingredients
3 Large Rainbow Chard leaves
1 Carrot
1 cup finely chopped Red Cabbage
1 /4 of a Red Capsicum
4 Lettuce leaves
1/2 Avocado
6 Strips of Haloumi (swap for Tofu or Chicken)
Small lemon wedge
2 TBS Peanut Butter
1 tsp Tamari (or soy sauce)
1 tsp hot water
1 tsp brown sugar
Instructions
Mix peanut butter, tamari, water, and sugar in a small bowl until fully combined.
Rinse Haloumi well in water, dry off and place on a plate to coat in a tsp of the Satay Sauce. Keep the remaining sauce for the rolls.
Finely slice your cabbage. Peel and cut your carrots into fine sticks. Slice capsicum, avocado, lettuce, and any other fillings you want into small strips. Squeeze a little lemon onto the avocado to stop it from going brown.
Rinse your Rainbow chard and remove the stems (keep these in a small jar of water and add to any other meal over the next day). Carefully slice off the back ridge of the stem so that it is thinner (see example image below).
In a small pan lightly fry your halloumi until it is slightly golden. About 1minute on each side. Set aside to cool while you prepare the leaf wraps.
Place a large pan of water to simmer. The pan needs to be big enough to fit your leaves. A wok or a wide frypan works best. Place a dish of water with a few ice cubes beside the stovetop to transfer the leaves to after they have blanched. Add your leaves one at a time to the simmering water for 40secounds and then transfer to the iced water. This will soften the leaves and keep them a vibrant green colour.
Once they have cooled place them on a tea towel and carefully dry off the excess water.
Lay the leaves flat with the top facing down. Add your filling to the widest part near the base of the leaves. Ensure there is about an inch of the empty leaf down the sides. Spoon on some sauce above the filling.
Start rolling the leave from the base and then fold the left side in. Do a half roll again and add the right side. Carefully keep rolling and tucking the sides in as best you can. The bigger the leaf and the more room you have, the easier this will be. At the end, you may need to dab some water on the tip of the leaf to allow it to stick.
Beetroot Beta vulgaris is a vegetable that is grown for its root. It is easy to grow and the leaves are also edible. Below is a collection of recipes and posts including the beetroot so you can get the most out of your crop.
