Life in the kitchen

Roasted Cabbage Steaks with Garlicky Beet Sauce.


Move over, coleslaw. Roasted cabbage and kale and baby gem lettuces are more delicious when charred in the yard – on the braai. Under the grill is also good. It’s the way leafy veg want to be done now.


1 head cabbage
3 tablespoons olive oil
salt and pepper
beet sauce:
¼ cup crème fraiche
¼ cup finely grated raw beets (using a microplane, it should almost be like pulp)
2 cloves garlic, coarsely chopped
2½ tablespoons fresh lemon juice
2-3 tablespoons water
1 tablespoon olive oil
¼ teaspoon salt

It’s the way leafy veg want to be done now.


Preheat oven to 400 degrees.

Stand cabbage so that root end is on your cutting board. Cut ½ inch thick slices, being careful as you go through to hold the leaves together. You can leave the core in, as it will get soft as it cooks, or you can remove after cooking.

Brush each steak with a good coating of olive oil on both sides, and salt and pepper. Roast for 18 minutes, turn over, then roast for 18 more

Meanwhile, make the sauce. Add all ingredients to a high blender or food processor, and process for 30 seconds. Scrape down sides, process again for 30 seconds. Scrape down sides. Then process for 45 seconds, and sauce will finally start to come together and turn smooth. Serve with roasted cabbage steaks, and refrigerator after.


Recipe adapted via


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