Roasted Cabbage Steaks with Garlicky Beet Sauce + Thoughts From a Former Protector of Feelings

By Amanda Paa – Updated October 17, 2023
5 from 1 vote
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Making Oven Roasted Cabbage Steaks

Cauliflower rocked my world when Bon Appetit showed me how to make it like a “steak” a few years ago. Charred edges, tender inside, sturdy enough for a knife, and as satisfying as meat. And now cabbage too.

Commonly used for slaw, soup, rolls, and sauerkraut, I hadn’t thought of cabbage as a good “roaster”. In an effort to save a head that was dwindling in the back of the refrigerator, I turned to my m.o. – olive oil, salt, and a hot oven.

I cut it into 1/2 inch thick steaks like I’d done with cauliflower, and listened to the sizzles as it transformed into something softly sweet, salty, and blackened on the edges. Qualities I particularly love, and a total surprise. Cabbage had never tasted so good.

Side note: A head of cabbage will make about 5 steaks, so I’ve been reheating the leftovers in a cast-iron skillet, and topping with an egg in the morning. A really easy, not-so-boring breakfast.

Cabbage on vintage scale

Creamy Beet Sauce

I make roasted cabbage steaks quite often, and I like to dress them up with sauce if I have time. I’ve been rotating between spicy peanut, and now this creamy, garlicky, beet sauce. The color, oh that color! Heavy on the garlic and lemon juice, crème fraiche, olive oil and finely grated beets. Almost like aioli, but no egg involved.

Garlicky Beet Sauce
Garlicky Beet Sauce
Roasted Cabbage Steaks with Garlicky Beet Sauce {vegetarian}

About being A Former Protector of Feelings:

I used to be that person who was always on the fence when it came to committing. Whether that be going to the New Year’s party, scheduling a happy hour, planning a girls night, you name it. The times when I really didn’t feel like doing or going, I knew it right away, for whatever reasons those might have been. But I didn’t want to disappoint those who had been kind enough to ask.

Instead I’d tell them I was “pretty sure it would work”, or “let me check my schedule.”

Procrastinating day-by-day, hour-by-hour, until it was so late in the game, it was rude. A flake. To the tune of people writing me off.

But if I told them the truth right away, I’d hurt their feelings. As a people pleaser, that was my ultimate fear. People disliking me because I chose me first, instead of their needs.

I lost a lot of friends. I cried. My actions were so much different than what my heart was trying to accomplish. A protector of feelings.

When I started dating Brian, seven years ago, he saw this pattern right away. The conversation we had was a wake up call, to something I knew I was doing, but didn’t know how to stop. I dug deep with a therapist, peeling away the layers. As many of the other eclectic attributes I have today, this too was rooted in my childhood. The effects of growing up in a family where it was more frowned upon to hurt someone’s feeling and appear disrespectful, than to be upfront, and sometimes bold.

I was on the other side of this kind of situation recently, and I found myself really wishing the person would have just been upfront, because I ended up feeling mislead and deceived. Which is why I wanted to talk about it today. Because maybe you’re that person, like I have been, and don’t like the behavior you’re doing, but don’t know how to stop. It’s really not about “learning to say no,” as a lot of people will preach. I believe it’s more about being honest with yourself, and others, and understanding that the way they receive your response is up to them, and something you can’t control. More often than not, they will respect whatever your answer is. This behavior takes practice, challenging yourself, and feeling uncomfortable. But then feeling so free and honest that you’ll wonder why you didn’t start doing it sooner. And it gets easier, I’m sure of it.

Xo, Amanda

Roasted Cabbage Steaks with Garlicky Beet Sauce / roasted cabbage wedges / vegetarian recipe

More Cabbage Recipes:

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Roasted Cabbage Steaks with Garlicky Beet Sauce

Cutting a cabbage into thick slices to make steaks and then roasting them imparts wonderful flavor and gives them a crisp, caramelized texture! A creamy beet sauce is the perfect topping.
5 from 1 vote
Prep Time :10 minutes
Cook Time :35 minutes
Total Time :45 minutes
Yield: 5 servings
Author: Amanda Paa



  • 1 head cabbage
  • 3 tablespoons olive oil
  • salt and pepper

beet sauce:


  • Preheat oven to 400 degrees F.
  • Stand cabbage so that root end is on your cutting board. Cut 1/2 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 minutes.
  • 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 cabbage steaks, and refrigerator after.


It works best to process the sauce in a small blender container or small food processor. Otherwise there is not enough ingredients to make it blend well to become smooth.

*This blog is supported through the use of Amazon links, which I may make a small commission from should you decide to purchase.

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April 9, 2017


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  1. m.

    This looks amazing… quick question, Do I rinse the cabbage after slicing?
    Thank you!

    • Amanda Paa

      Hello! If I’m using an organic cabbage, I don’t rinse! Really up to your personal preference.

  2. kk

    Again, this was 100% me. I feel like one of the most important things that came out of therapy for me was “What other people think of you is NONE of your business.” Not in a mean, MYOB way, but it’s just nothing you can control so you can’t concern yourself with it. Thoughtful article and delicious looking recipe.

    • amandapaa

      yes, totally not in a mean way. there emotions are there emotions, and beyond being truthful that’s all we can do. thank you for reading and relating! xo

  3. Lindsay

    I’ve been snacking on this for the past two days! I will forever roast cabbage now. Your photography is beautiful xo

    • amandapaa

      Hooray! I’m so glad you liked the recipe. I love how the leftovers become so versatile. One of my favorite ways to reuse is in a hash! xo

  4. Amisha

    This recipe looks amazing! I love cabbage, and love to eat it raw too! Funnily enough it has always been one of my fav vegetables, growing up. I love the way you have prepared it, and that beet garlicky sauce sounds divine!
    I agree with you about learning to protect yourself, I am the same, cause I was taught not to hurt other’s feelings, and sort of to make others happy. I have slowly learnt over the years, although I sometimes tend to still please people. But it has definitely gotten better as I am growing older :)

  5. Sarah | Broma Bakery

    K these are ridiculously gorgeous. And I’m SO with you about being upfront. It really is, above all, about being honest with yourself. <3

  6. Meredith | Earth & Oven

    Absolutley obsessed with these! Thanks for inspiring me to char some cabbage once and for all :D

    • amandapaa

      Probably my favorite way to eat cabbage. And the leftovers are great too!

  7. Ruby

    Love the way you opened up about being a protector of feelings. I caught myself doing the same thing just a couple years ago, especially with the loose and noncommittal way plans are often made in Morocco, but I tried to remember how it feels when someone does the same to me and be self-aware about it. Saying no to friends can be so hard! Beautiful to see how you have worked through this. Also such a beautiful recipe! Those colors! xoxo

    • amandapaa

      We all live and learn, right? And I’m sure cultural differences sure come in to play, as you mentioned about Morocco. Another reason I give you so much credit for moving away. Love to you!

  8. Erin @ Platings and Pairings

    These are stunningly gorgeous! I love the beet sauce recipe – It sounds amazing – I can’t wait to try this!

    • amandapaa

      thank you, Erin! i swear each time i use beets, they amaze me even more.

  9. abby @ Heart of a Baker

    I feel this so much too sister! It’s hard to face those feelings, but once of the best things is finding who you really are as you age and grow in life. Love to you girlfriend. xoxo

    • amandapaa

      Agreed! I think age and awareness are virtues.

  10. Tori//

    I could definitely fall in love with this meal! How creative to use cabbage like this!

    • amandapaa

      Cabbage is so inexpensive too, one of the reasons I love making this!

  11. Izzy Bruning

    Looks so good!
    Izzy | Pinch of delight