Whole Roasted Cabbage with Herb Gravy Recipe

If you’ve been curious about trying a vegetable roast that’s truly something special, I’ve got a real treat for you. This Whole Roasted Cabbage with Herb Gravy Recipe is one of those unexpected dishes that turns humble cabbage into a star. It’s juicy, caramelized, and paired with a rich herb-infused gravy that’s just dreamy. When I first made this, my family went crazy for it — seriously, the kind of meal that makes you rethink cabbage forever. Stick with me here, and I’ll walk you through every step to nail this comforting, flavorful roast.

Ingredients You’ll Need

This recipe calls for a lovely balance of fresh vegetables, fragrant herbs, and savory seasonings that elevate the entire dish. Here’s what you want to look for when shopping to make sure your roast cabbage is bursting with flavor.

• Head cabbage: Choose a firm, compact head for easy roasting and even cooking.
• Melted butter or extra-virgin olive oil: Butter gives richness; olive oil keeps it lighter—either works beautifully.
• Dijon mustard: Adds a subtle tang that brightens the flavors.
• Maple syrup: Just a touch to balance savory with sweetness.
• Vegetarian Worcestershire sauce: Optional, but it adds umami depth if you have it on hand.
• Garlic powder: For that cozy, garlicky warmth without overpowering.
• Celery, carrots, yellow onion: These vegetables form a flavorful rack for the cabbage to sit on and roast with.
• Fresh sage, rosemary, thyme, parsley: Fresh herbs make a huge difference; if you can chop your own, do it—you’ll taste the difference.
• Low-sodium vegetable broth: For staying light but keeping the veggies juicy and tender.
• Cremini mushrooms: For the gravy—adds texture and richness.
• All-purpose flour: Thickens the gravy to just the right coat-your-spoon consistency.

Variations

I love experimenting with this Whole Roasted Cabbage with Herb Gravy Recipe because it’s so easy to make it your own. Feel free to swap herbs or add your favorite spices—trust me, it only gets better the more you personalize it!

• Spicy Twist: I once added a pinch of smoked paprika and chili flakes to the butter mix—gave it a smoky kick that my family couldn’t stop talking about.
• Gluten-Free Option: Swap out all-purpose flour in the gravy for cornstarch or a gluten-free blend—works just as smoothly.
• Seasonal Veggies: Feel free to toss in parsnips or sweet potatoes with the veggies for added sweetness and texture.
• Vegan Swap: Use olive oil instead of butter and nutritional yeast in the gravy for that cheesy depth without dairy.

How to Make Whole Roasted Cabbage with Herb Gravy Recipe

Step 1: Prep and Prep That Cabbage

Start by preheating your oven to 400°F — this is perfect for getting that beautiful roasting char on the cabbage. Then, cut the stem off the cabbage just enough so it sits flat on your pan. This little trick keeps it stable so it roasts evenly instead of wobbling around.

Step 2: Whisk Together the Flavorful Butter Mixture

In a bowl, mix melted butter (or olive oil), Dijon mustard, maple syrup, Worcestershire sauce if you’re using it, garlic powder, and a good amount of salt and pepper. This combo transforms the cabbage, giving it a savory-sweet glaze that penetrates as it cooks.

Step 3: Toss Your Veggies and Herbs

Grab a large bowl and combine the celery, carrots, and onion with olive oil and the freshly chopped herbs—sage, rosemary, and thyme. Season with salt and pepper, and toss everything so the veggies get coated evenly. This veggie bed will aromatize as the cabbage roasts and soak up all the flavors.

Step 4: Arrange and Roast the Cabbage

Place your veggie mixture in a large oven-safe skillet or roasting pan. Nestle the cabbage right in the center, sitting on top of the veggies. Brush the cabbage all over with half of that butter-herb mixture, pour 1/4 cup of vegetable broth into the pan, then cover the whole skillet tightly with foil. Roast for 45 minutes—you’re aiming for tender, steamed layers inside.

Step 5: Finish Roasting for Char and Tenderness

After 45 minutes, take off the foil and brush the cabbage with the remaining butter mixture. Add the rest of the vegetable broth, then return the pan to the oven for another 45 minutes. Keep an eye on it and use a small knife to pierce the cabbage—the stem should feel tender and the edges lightly caramelized and charred, which is the absolute best part.

Step 6: Make That Herb Gravy

While the cabbage finishes, get started on your gravy. Melt butter in a saucepan over medium heat, then soften the finely chopped onion for about 6 minutes. Add mushrooms and herbs, seasoning with salt and pepper, and cook until mushrooms are golden, about 4 minutes more. Stir in the flour and cook for a minute to eliminate raw taste. Then whisk in the broth and bring to a boil. Let it simmer until it thickens just right, about 5 minutes. Adjust seasonings and stir in Worcestershire sauce if you like a deeper tang.

Step 7: Serve and Garnish

Slice the roasted cabbage into big wedges, trim out the tough inner stem, then drizzle generously with your homemade herb gravy. Finish with a sprinkle of fresh parsley for that pop of color and freshness. Trust me, the contrast of tender, caramelized cabbage and savory gravy is pure magic.

How to Serve Whole Roasted Cabbage with Herb Gravy Recipe

Garnishes

I love topping this dish with a generous sprinkle of freshly chopped parsley—it adds a burst of freshness and color that really makes the dish pop. Sometimes, I also add a few crispy fried sage leaves for texture and aroma; that’s a little trick I picked up from a friend and it’s always a hit.

Side Dishes

This cabbage pairs wonderfully with creamy mashed potatoes or roasted baby potatoes—both soak up that luscious herb gravy perfectly. For a lighter side, steamed green beans or a simple mixed green salad create a fresh contrast to the rich flavors.

Creative Ways to Present

For dinner parties, I like to present the cabbage wedges on a large platter surrounded by the roasted vegetable medley, with gravy served on the side so everyone can help themselves. If I’m feeling fancy, a drizzle of browned butter over the wedges before serving adds a nutty finish that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover roasted cabbage keeps surprisingly well in the fridge for about 3 to 4 days. I store it in an airtight container along with the gravy in a separate small jar to keep everything fresh and avoid sogginess. This way, the cabbage stays tender and the gravy keeps its full flavor.

Freezing

While you can freeze the cabbage and gravy separately, I’ve found it’s best enjoyed fresh for optimal texture. If freezing, wrap the cabbage wedges tightly in foil and freeze the gravy in a sealed container—freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

I like to reheat the cabbage in a 350°F oven for about 15 minutes to revive that roasted texture without becoming mushy. Warm the gravy gently on the stove, whisking occasionally to recombine. Avoid microwaving if you can—it tends to steam the cabbage rather than roast it.

FAQs

Final Thoughts

This Whole Roasted Cabbage with Herb Gravy Recipe is one of those rare dishes that surprises everyone at the table. I absolutely love how the cabbage becomes tender and flavorful, and the homemade gravy ties it all together in a way that feels both rustic and elegant. Whether you’re a seasoned vegetarian or just looking to add a new favorite side to your repertoire, give this a try—you’ll thank yourself. It’s comfort food done beautifully simple, and I’m excited for you to make it your own.

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