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Whole Roasted Cabbage

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  • May 21, 2021
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Expecting a vegetarian at your table this holiday? This roasted cabbage is the way to go! It’s savory, sweet, and salty on the outside and super tender on the inside. Topped with lots of silky mushroom gravy, we doubt anyone at your table will be missing meat.

Ingredients

  • 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
  • Freshly ground black pepper
  • 2stalks celery, cut into quarters
  • 2medium carrots, peeled and cut into thirds
  • 1small 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 c.low-sodium vegetable broth, divided
  • 1 Tbsp.freshly chopped parsley, for garnish

For the gravy

  • 4 Tbsp.butter or margarine
  • 1/2onion, 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 c.low-sodium vegetable broth
  • 1 Tbsp.vegetarian Worcestershire sauce (optional)

 

Directions

    1. Step 1Preheat oven to 400°. Cut stem off cabbage so it can sit flat.
    2. Step 2In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.
    3. Step 3In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat.
    4. Step 4Place vegetable mixture in a large, oven-safe skillet. Nestle cabbage in the center, on top of the vegetables, and brush all over with half the melted butter mixture. Pour 1/4 cup vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes.
    5. Step 5When 45 minutes have passed, remove foil and brush with remaining butter mixture. Add remaining 1/2 cup broth and bake until cabbage is tender and slightly charred, 45 minutes more. (Pierce cabbage with a paring knife to check if it’s ready.)
    6. Step 6Meanwhile, make gravy: In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft and golden, about 4 minutes. Stir in flour and cook 1 minute, then whisk in 3 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.) If using, stir in Worcestershire sauce, and season gravy to taste with salt and pepper.
    7. Step 7Slice cabbage into large wedges, cut out the tough inner stem, and serve with gravy. Garnish with parsley and serve.

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