Whole Roasted Cabbage
Anticipating a vegetarian guest at your holiday table? Look no further than this roasted cabbage—it's the perfect choice! With its delectable blend of savory, sweet, and salty flavors on the outside, and a tender, melt-in-your-mouth interior, it's sure to please. The generous drizzle of silky mushroom gravy on top ensures that even the meat-eaters won't feel like they're missing out.If you want to adapt this recipe for vegans, simply make a quick swap—replace the butter with vegan butter (such as Earth Balance) or olive oil. Pair it with our delightful vegan mashed potatoes and a scrumptious vegan green bean casserole to create a top-notch vegan feast that will impress everyone at the table.
Ingredients
- 1 (2 lb.) head cabbage
- 3 tbsp. melted butter or extra-virgin olive oil
- 1 tbsp. Dijon mustard
- 2 tsp. maple syrup
- 1 tsp. vegetarian Worcestershire sauce (optional)
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 stalks celery, cut into quarters
- 2 medium carrots, peeled and cut into thirds
- 1 small yellow onion, quartered
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped sage
- 1 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped thyme
- 3/4 c. low-sodium vegetable broth, divided
- 1 tbsp. freshly chopped parsley, for garnish
FOR THE GRAVY
- 4 tbsp. butter or margarine
- 1/2 onion, finely chopped
- 4 oz. cremini mushrooms, finely chopped
- 1 tsp. freshly chopped sage
- 1 tsp. freshly chopped rosemary
- 1 tsp. freshly chopped thyme
- 3 tbsp. all-purpose flour
- 3 c. low-sodium vegetable broth
- 1 tbsp. vegetarian Worcestershire sauce (optional)
Instructions
- Preheat oven to 400°. Cut stem off cabbage so it can sit flat.
- In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.
- In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat.
- Place vegetable mixture in a large, oven-safe skillet. Nestle cabbage in the center, on top of the vegetables, and brush all over with half the melted butter mixture. Pour 1/4 cup vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes.
- When 45 minutes have passed, remove foil and brush with remaining butter mixture. Add remaining 1/2 cup broth and bake until cabbage is tender and slightly charred, 45 minutes more. (Pierce cabbage with a paring knife to check if it’s ready.)
- Meanwhile, make gravy: In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft and golden, about 4 minutes. Stir in flour and cook 1 minute, then whisk in 3 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.) If using, stir in Worcestershire sauce, and season gravy to taste with salt and pepper.
- Slice cabbage into large wedges, cut out the tough inner stem, and serve with gravy. Garnish with parsley and serve.
Nutrition
Calories: 245kcalCarbohydrates: 15gProtein: 4gFat: 17gSaturated Fat: 6gCholesterol: 20mgSodium: 938mgPotassium: 574mgFiber: 7gSugar: 9gCalcium: 137mgIron: 2mg
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