Whole Roasted Cabbage with Savory Herb Gravy Recipe

If you’re looking for a comforting, yet surprisingly elegant way to enjoy vegetables, you’ve got to try this Whole Roasted Cabbage with Savory Herb Gravy Recipe. I absolutely love how roasting brings out the natural sweetness of cabbage while the herb gravy adds this rich, savory finish that makes it cozy and special. When I first tried roasting a whole head of cabbage (yes, whole!), I was amazed at how tender and flavorful it became. Stick with me, and I’ll walk you through everything you need to know to make this dish a star at your table.

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Ingredients You’ll Need

All the ingredients here work together to create a balanced, delicious meal. You’ll want fresh herbs whenever possible—they really make the gravy pop. Plus, a good quality vegetable broth is a game changer, so don’t skip on that.

• Cabbage: A 2 lb. head works best for even roasting and slicing.
• Melted butter or extra-virgin olive oil: For basting and bringing richness.
• Dijon mustard: Adds a subtle tang that brightens the cabbage flavor.
• Maple syrup: Sweetens just enough to balance the savory notes.
• Vegetarian Worcestershire sauce (optional): If you have it, it adds wonderful depth to both cabbage and gravy.
• Garlic powder: For that hint of garlicky warmth without overpowering.
• Celery, carrots, yellow onion: These roast alongside to add earthiness and aromatics.
• Fresh herbs (sage, rosemary, thyme, parsley): Fresh is key here to really bring those savory, woodsy flavors.
• Low-sodium vegetable broth: You’ll need this for roasting and making the gravy.
• Cremini mushrooms: A great savory addition to the gravy’s body and texture.
• All-purpose flour: To thicken the gravy perfectly.

Variations

I love making this Whole Roasted Cabbage with Savory Herb Gravy Recipe my own, and you can too! It’s a great base to tweak depending on your taste or what you have on hand.

• Add a kick: I sometimes stir in a pinch of smoked paprika or red pepper flakes into the butter mixture for a subtle spicy warmth that pairs beautifully with the creamy gravy.
• Vegan swap: Use olive oil instead of butter and swap the gravy butter for vegan margarine to make this entirely plant-based without sacrificing flavor.
• Change up the herbs: If you have fresh tarragon or oregano, it’s worth giving them a try in the gravy for a slightly different herbal profile.
• Make it heartier: Toss in some roasted potatoes or parsnips with the veggie base to bulk it up for a fuller meal.

How to Make Whole Roasted Cabbage with Savory Herb Gravy Recipe

Step 1: Prep Your Cabbage for Roasting

Start by preheating your oven to 400°F. Cut the stem off the cabbage just enough so it can sit flat in your pan—this helps it roast evenly and keeps it stable. I’ve found that letting the cabbage sit flat underneath the foil wrap is crucial to get the perfect tender-crisp texture.

Step 2: Whisk Together the Flavorful Basting Mix

In a medium bowl, mix melted butter (or olive oil), Dijon mustard, maple syrup, vegetarian Worcestershire sauce if you have it, garlic powder, salt, and pepper. This blend brings a perfect balance of tangy, sweet, and savory notes that really soak into the cabbage as it roasts. I love brushing this on both before and halfway through roasting to maximize flavor.

Step 3: Toss the Vegetables and Herbs

Combine celery, carrots, and onion with a tablespoon of olive oil, fresh chopped sage, rosemary, thyme, salt, and pepper. Toss everything to coat well—these veggies roast alongside the cabbage and add wonderful aroma and flavor to the pan juices that later feed into the gravy.

Step 4: Roast Your Cabbage Low and Slow

Place the vegetable mixture in a large oven-safe skillet, nestle the cabbage on top, and brush with half of your butter mixture. Pour ¼ cup vegetable broth into the pan, cover the cabbage with foil, and roast for 45 minutes. Then remove the foil, brush with the remaining butter mix, add the rest of the broth, and roast uncovered 45 minutes more until tender with golden char edges. I usually pierce the cabbage with a knife at this point to make sure it’s soft through the core—perfectly tender, but still structured.

Step 5: Whip Up the Savory Herb Gravy

While the cabbage finishes roasting, melt butter in a saucepan over medium heat and sauté finely chopped onion until soft, about 6 minutes. Add mushrooms and herbs, cook until golden, then sprinkle in the flour to thicken. Slowly whisk in vegetable broth, simmer until beautifully thickened, and season with Worcestershire sauce (if using), salt, and pepper. I like my gravy silky with a little mushroom texture—perfect match for the cabbage’s sweetness.

Step 6: Slice, Serve, and Garnish

Cut the cabbage into large wedges, removing the tougher inner stem. Ladle the warm herb gravy all over, sprinkle fresh parsley on top, and serve right away. You’ll love how the gravy seeps into those little pockets of roasted cabbage layers—seriously indulgent for a veggie dish.

How to Serve Whole Roasted Cabbage with Savory Herb Gravy Recipe

Garnishes

I always add a sprinkle of fresh parsley at the end for color and a fresh, herbal pop. Sometimes I’ll add a little lemon zest if I want to brighten the dish on a warm day. It’s simple but effective and really lifts the rich flavors.

Side Dishes

This goes wonderfully with creamy mashed potatoes or crusty bread to soak up the gravy. I also like serving it alongside roasted root vegetables or a crisp green salad to add texture contrast and freshness.

Creative Ways to Present

For special occasions, I love plating individual wedges on large white plates with a drizzle of gravy artfully around the edges. Garnishing with a few whole fresh herbs makes it look rustic yet elegant—great for a dinner party when you want to impress with something a little different but still cozy.

Make Ahead and Storage

Storing Leftovers

I like to store leftover roasted cabbage and gravy separately in airtight containers in the fridge. This way, the cabbage maintains its texture and the gravy stays silky. They usually last about 3-4 days, which is perfect for quick lunches or easy weeknight dinners.

Freezing

In my experience, the gravy freezes beautifully, so I usually scoop it into freezer-safe containers. The cabbage can be frozen, but I’ve noticed it gets a bit softer after thawing, so I prefer to enjoy it fresh when possible. If freezing, thaw the gravy overnight in the fridge for best results.

Reheating

To reheat, warm the cabbage gently in a 350°F oven wrapped in foil to preserve moisture. Heat the gravy on the stove over low heat, stirring occasionally until warmed through—adding a splash of broth if it’s too thick. This method keeps the texture and flavor close to fresh.

FAQs

Final Thoughts

This Whole Roasted Cabbage with Savory Herb Gravy Recipe is one of those hidden gems I keep coming back to whenever I want something both simple and special. It’s amazing how just a few ingredients and some patience can transform humble cabbage into a luxurious centerpiece. I’m confident that once you try it, your family will go crazy for this dish just like mine do. So give it a shot, and don’t be surprised if it becomes one of your favorite ways to enjoy veggies!

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