top of page

Roasted Cabbage Steaks with Sauce

Roasted or cooked cabbage in the winter is one of my favorite food items and with this onion Dijon garlic sauce, it is one that is for the keeping. It is fantastic on it's own, paired with a steak, or freshly cooked bacon bits on top.

Eating with the season, Winter/Solstice/Sage/Wolf Moon, is more important that just sourcing local ingredients, it is connecting with history, ancestors, folklore, and why our bodies crave certain foods.

You may not know your body craves cabbage but have you tried it as a roasted vegetable? The tiny bit of natural sugar in root vegetables is what your body is craving. Not cookies and processed foods.

With the lack of sunlight in our season, our body becomes confused when we eat a pineapple. The sunlight triggers, through our skin and eyes, the metabolism for us to process higher natural sugars like peaches (Canadian summers), pineapple (tropical destinations where there is more sunlight and therefor more sugars in the fruit), and small berries in far Northern climates such as a saskatoon or lowbush cranberry.

Our bodies have changed with the artificial lights in our winter seasons, we crave sugars because we are confusing it with lights in the house, at the office and the sometimes dreaded phones while at bed. Our bodies are responding to the light and craving, thinking it will need more sugar in the active, yang energy based, summers.

So give this a try, it is easy, delicious and will bring you back to a natural rhythm and connection to what is around you, the season you are in, and more importantly to you: what your body is really feeling. Intuition is a superpower if you really want to know.

Recipe for Roasted Cabbage Steaks with Sauce


1 medium green or purple cabbage

3 Tbsp butter, I use salted butter for pretty much everything

2 Tbsp minced fresh yellow onion

1 Tbsp Dijon mustard

1 minced garlic - I grow my own and the flavor is intense and wildly wonderful compared to store bought, but you can purchase farm fresh garlic from many markets or leave a comment below and i can point you in the right direction with different garlic growers.

Pinch of sea salt


1. Heat oven to 450 degrees. Line a baking sheet with parchment or use a ceramic/stone my favorite baking sheet from Pamper Chef.

2. Make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. NOT BUBBLING, just a simmer. Keep sauce warm because you will spread it onto the cabbage steaks.

3. Cut cabbage into four 1/2 inch discs, which I oh so cleverly call 'steaks' - steaks are steak from an animal but I am using this term as it sounds better than disc, and set those four cabbage steaks on baking sheet.

4. Use a pastry brush to coat the cut side of each steak with the sauce. You will have to pour the sauce onto the steak first as you will want all the diced up onion and garlic along with the flavored melted butter Dijon mixture transferred to the steaks.

5. Bake in oven for approximately 20 minutes. Check after 15 minutes to be sure the edges are not burning, if that is not your thing.

Once the steaks are golden brown, remove from oven.

Leave me a comment below. Let me know what you think about the connection of sunlight and our energy or cravings. I am going to write more on it in the future.

Enjoy and be healthy, happy and kind. This world needs you.

~xo Sharlyn

Cabbage is from and still available from Edgar Fams at all the Innisfail Growers Group market booths.

If you would like more information on the cabbage availability, or where they are available for purchase, or on my photos please leave a comment below or click on the Innisfail Growers Group link highlighted above.

Don't for get to share this recipe and sign up for the Market Gypsy Newsletter, out every two weeks based on Full Moon and New Moon...just to keep it based on a natural earthy feel. Newsletter sign up here: Market Gypsy Newsletter.

Enjoy and be healthy, happy and kind.

~xo Sharlyn

290 views0 comments

Recent Posts

See All


bottom of page