Description
This Whole Roasted Cabbage recipe offers a hearty and flavorful way to enjoy cabbage, perfectly roasted with a medley of fresh herbs and root vegetables. Brushed with a buttery, tangy glaze and served with a rich mushroom gravy, this dish is a delicious vegetarian entrée or side that highlights rustic, comforting flavors.
Ingredients
Scale
For the Roasted Cabbage and Vegetables
- 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, to taste
- Freshly ground black pepper, to taste
- 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 cup low-sodium vegetable broth, divided
- 1 Tbsp. freshly chopped parsley, for garnish
For the Mushroom 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). Cut the stem off the cabbage so it can sit flat in the skillet for even roasting.
- Make Butter Glaze: In a medium bowl, whisk together melted butter (or olive oil), Dijon mustard, maple syrup, vegetarian Worcestershire sauce if using, garlic powder, plus kosher salt and freshly ground black pepper to taste. This glaze will coat and flavor the cabbage during roasting.
- Prepare Vegetables: In a large bowl, combine celery, carrots, and quartered onion with olive oil and the freshly chopped sage, rosemary, and thyme. Season with salt and pepper, then toss well to coat.
- Assemble in Skillet: Place the vegetable mixture in a large oven-safe skillet. Nestle the cabbage head in the center on top of the vegetables. Brush the cabbage all over with half of the butter glaze. Pour 1/4 cup vegetable broth into the bottom of the skillet and cover the cabbage with aluminum foil.
- First Stage Roasting: Bake the covered skillet for 45 minutes. This initial roasting softens the cabbage and infuses flavor.
- Finish Roasting: Remove the foil, brush the cabbage with the remaining butter glaze, add the remaining 1/2 cup vegetable broth to the skillet, and continue baking uncovered for another 45 minutes until the cabbage is tender and slightly charred. Use a paring knife to test tenderness.
- Make Mushroom Gravy: While the cabbage roasts, melt the butter in a small saucepan over medium heat. Add finely chopped onion and cook, stirring, until soft (approximately 6 minutes). Add chopped mushrooms, chopped sage, rosemary, and thyme, season with salt and pepper, and cook until mushrooms are golden and soft, about 4 minutes. Stir in flour and cook for 1 minute. Gradually whisk in 3 cups vegetable broth and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Stir in Worcestershire sauce if using and adjust seasoning.
- Serve: Slice the roasted cabbage into large wedges, removing the tough inner stem. Plate with the roasted vegetables and spoon the mushroom gravy on top or alongside. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute vegan butter or olive oil to keep the recipe fully vegan.
- Vegetarian Worcestershire sauce is optional but adds a nice depth; skip for a simpler flavor.
- Use a heavy-bottomed oven-safe skillet or roasting pan to ensure even cooking.
- Adjust herb amounts based on preference—fresh herbs really brighten the flavors.
- Leftover roasted cabbage can be stored in an airtight container for up to 3 days.
- The gravy can be made ahead and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 15 mg
