Whole Roasted Cabbage
This Whole Roasted Cabbage looks sensational coming out of the oven. It’s lightly charred and golden all over, resting on a bed of vegetables. The cabbage is brushed with a garlic maple-butter sauce then baked until caramelized and fork-tender. Drizzled with mushroom gravy, this is a magnificent dish that will impress everyone at the table.
This recipe proves you don’t need meat for a hearty and satisfying meal!
Ingredients
1 large head green cabbage3 tablespoons melted butter
1 tablespoon dijon mustard
2 tablespoons maple syrup
1 tablespoon Worcestershire sauce (optional)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 stalks celery (chopped) (We doubled the celery, carrots and onion)
2 medium carrots (peeled and cut into large chunks)
1/2 yellow onion (cut into quarters)
1 tablespoon extra-virgin olive oil
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped thyme
1/2 cup low-sodium vegetable broth (divided)
1 tablespoon freshly chopped parsley (for garnish)
Gravy:
4 tablespoons butter
1/2 onion (finely chopped)
4 oz. mushrooms (finely chopped)
1 teaspoon freshly chopped oregano
1 teaspoon freshly chopped rosemary
1 teaspoon freshly chopped thyme
3 tablespoons all-purpose flour
3 cups low-sodium vegetable broth (We are not vegetarian and used beef broth)
Instructions
Preheat oven to 400 degrees F.Cut the stem off the cabbage so it can sit flat in the pan.
In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire sauce, garlic powder, smoked paprika and season with salt and pepper. Stir the mixture and set aside.
In a large bowl, combine celery, carrots, onion, oil, and all the chopped herbs. Season with salt and pepper. Toss to combine.
Place the veggie mixture in a large, cast-iron skillet. (My cast-iron skillet was too small. I used a roasting pan)
Place the cabbage in the center, on top of the vegetables. Brush the cabbage all over with half the maple butter mixture. Pour half of vegetable broth into the bottom of the pan and cover cabbage with aluminum foil.
Bake for 45 minutes, remove the foil and brush the cabbage with the remaining maple butter mixture.
Add remaining vegetable broth and bake until cabbage is tender and slightly charred, about 45 minutes more. To check if the cabbage is done, pierce it with a fork and see if its tender.
Gravy:
Place a small saucepan over medium heat and melt the butter.
Add onion and cook until soft, stirring for 4-6 minutes.
Add mushrooms and herbs and season with salt and pepper.
Cook and stir occasionally, until mushrooms are soft, about 5 minutes.
Stir in the flour and cook for 1 minute, then slowly whisk in 3 cups of broth. Whisk until smooth. Bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened, about 5 minutes.
Slice the cabbage into large wedges and serve with gravy.
Garnish with parsley.
Recipe variations:
Bake in wedges: Instead of the whole, you can also carve it up into wedges before baking. The smaller pieces get done faster but are equally delicious.
Make it vegan: Use vegan butter.