Description
This Whole Roasted Cabbage recipe features a beautifully roasted head of cabbage nestled on a bed of aromatic vegetables and herbs, brushed with a savory butter and mustard glaze, then slow-baked until tender and slightly charred. Served with a rich homemade mushroom herb gravy, this comforting dish is perfect as a hearty side or a vegetarian centerpiece.
Ingredients
Units
Scale
Cabbage and Vegetables
- 1 (2 lb.) head cabbage
- 2 stalks celery, cut into quarters
- 2 medium carrots, peeled and cut into thirds
- 1 small yellow onion, quartered
Butter Mixture
- 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, to taste
- Freshly ground black pepper, to taste
Herbs and Broth
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. freshly chopped sage
- 1 Tbsp. freshly chopped rosemary
- 1 Tbsp. freshly chopped thyme
- 3/4 cup 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 cups low-sodium vegetable broth
- 1 Tbsp. vegetarian Worcestershire sauce (optional)
Instructions
- Preheat and prepare cabbage: Preheat your oven to 400°F (200°C). Trim the stem off the cabbage so that it can sit flat in your skillet or baking dish.
- Make butter glaze: In a medium bowl, whisk together the melted butter (or olive oil), Dijon mustard, maple syrup, vegetarian Worcestershire sauce if using, and garlic powder. Season the mixture liberally with kosher salt and freshly ground black pepper.
- Prepare vegetables and herbs: In a large bowl, combine the celery stalks, carrot pieces, quartered onion, extra-virgin olive oil, and freshly chopped sage, rosemary, and thyme. Season with salt and pepper and toss everything to coat evenly.
- Assemble in skillet: Place the vegetable mixture in a large oven-safe skillet or roasting pan. Nestle the whole cabbage in the center on top of the vegetables. Brush the cabbage all over with half of the butter glaze. Pour 1/4 cup of the vegetable broth into the bottom of the skillet. Cover the cabbage tightly with aluminum foil.
- First baking phase: Bake the covered cabbage and vegetables in the preheated oven for 45 minutes to allow the flavors to meld and the cabbage to start softening.
- Finish roasting cabbage: After 45 minutes, remove the foil and brush the cabbage with the remaining butter glaze. Add the remaining 1/2 cup vegetable broth to the skillet. Return to the oven uncovered and bake for an additional 45 minutes, or until the cabbage is tender and slightly charred on the edges. You can check doneness by piercing it with a paring knife.
- Prepare mushroom herb gravy: While the cabbage roasts, melt butter in a small saucepan over medium heat. Add finely chopped onion and cook, stirring frequently, until soft and translucent, about 6 minutes. Add the chopped cremini mushrooms and herbs (sage, rosemary, thyme), season with salt and pepper, and cook until the mushrooms are golden and softened, about 4 minutes.
- Make gravy roux and simmer: Stir the flour into the pan and cook for 1 minute to form a roux. Slowly whisk in 3 cups of low-sodium vegetable broth, bringing the mixture to a boil. Reduce heat to low and simmer until the gravy thickens to your desired consistency, about 5 minutes. If desired, stir in 1 Tbsp. vegetarian Worcestershire sauce and adjust seasoning with salt and pepper.
- Serve: Remove the roasted cabbage from the oven and slice into large wedges. Cut out the tough inner core from each wedge. Serve the cabbage on the bed of roasted vegetables with generous spoonfuls of the mushroom herb gravy. Garnish with freshly chopped parsley.
Notes
- You can substitute olive oil for melted butter to make the recipe dairy-free.
- The vegetarian Worcestershire sauce is optional but adds a nice umami flavor to both the cabbage glaze and gravy.
- Adjust cooking time depending on the size of the cabbage; larger heads may require more time to become tender.
- Leftovers make great additions to salads or can be reheated as a hearty side dish.
- For a vegan version, use vegan butter or olive oil and ensure Worcestershire sauce is vegan.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 10 mg
