Introduction

Whole roasted cabbage is a simple yet impressive vegetarian main or side dish, featuring tender, flavorful cabbage enhanced by a savory herb vegetable base and rich mushroom gravy. This recipe brings out natural sweetness and depth, making cabbage the star of your meal.

A white plate shows a dish with two main parts: in the center is a thick round slice of cooked cabbage with soft, pale green and white layers, covered with a light brown gravy sprinkled with black pepper. Around the cabbage are several large roasted carrot pieces in bright orange and roasted celery sticks in green with char marks. A fork with a wooden handle rests partially under the cabbage slice at the bottom of the plate. The plate sits on a white marbled surface with soft light and shadows. photo taken with an iphone --ar 4:5 --v 7

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
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
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

Step 1: Preheat your oven to 400°F (200°C). Cut the stem off the cabbage so it can sit flat in the pan.
Step 2: In a medium bowl, whisk together melted butter, Dijon mustard, maple syrup, Worcestershire sauce (if used), garlic powder, and season liberally with salt and pepper.
Step 3: In a large bowl, combine the celery, carrots, onion, olive oil, and chopped sage, rosemary, and thyme. Season with salt and pepper and toss well to coat.
Step 4: Place the vegetable mixture in a large oven-safe skillet. Nestle the cabbage in the center on top of the vegetables. Brush the cabbage all over with half of the butter mixture. Pour 1/4 cup of vegetable broth into the bottom of the skillet. Cover the cabbage with aluminum foil and bake for 45 minutes.
Step 5: After 45 minutes, remove the foil and brush the cabbage with the remaining butter mixture. Add the remaining 1/2 cup broth to the skillet. Bake uncovered for another 45 minutes, until the cabbage is tender and slightly charred. Test doneness by piercing with a paring knife.
Step 6: While the cabbage roasts, make the gravy: In a small saucepan over medium heat, melt the butter. Add the finely chopped onion and cook, stirring, until soft, about 6 minutes. Stir in the mushrooms and herbs, season with salt and pepper, and cook until mushrooms are golden and tender, around 4 minutes.
Step 7: Stir in the flour and cook for 1 minute, then slowly whisk in 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Add Worcestershire sauce if using and adjust seasoning with salt and pepper.
Step 8: Slice the roasted cabbage into large wedges, removing the tough inner stem. Serve immediately with the mushroom gravy and garnish with chopped parsley.

Tips & Variations

For deeper flavor, let the cabbage marinate in the butter mixture for an hour before roasting.
Substitute fresh herbs with 1 tsp each dried sage, rosemary, and thyme if fresh is unavailable.
Add a splash of white wine or apple cider vinegar to the gravy for a tangy note.
Use vegan butter and omit Worcestershire sauce to make this recipe fully vegan.

Storage

Store leftover roasted cabbage and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat or in the microwave, stirring occasionally to ensure even warming.

How to Serve

A large round cabbage head is roasted to a dark brown and golden crispy texture on the outside, showing charred leaf edges and glossy caramelized spots. Surrounding the cabbage, there are thick carrot sticks in a bright orange color, and celery sticks in light green with slight browning from roasting. All ingredients rest closely together in a skillet, which contrasts with the bright colors of the vegetables and the dark caramelized cabbage. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cabbage for this recipe?

Yes, green cabbage works best for roasting due to its structure, but you can also try savoy or red cabbage. Red cabbage will add a beautiful color but may take a little longer to cook.

Is vegetarian Worcestershire sauce necessary?

No, it is optional. It adds a savory umami flavor, but if you don’t have it, the dish will still be delicious without it.

Whole Roasted Cabbage with Herb Gravy Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

This whole roasted cabbage recipe features a tender, flavorful cabbage head nestled on a bed of seasoned root vegetables and fresh herbs. Basted with a buttery Dijon maple glaze and slow-roasted to achieve a slightly charred exterior and tender interior, it’s served with a rich mushroom herb gravy. A comforting, healthy vegetarian side or main dish that elevates humble cabbage with rustic, aromatic flavors.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x
Category: Roasting
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Mushroom Herb 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 from the bottom of the cabbage so it can sit flat, ensuring even roasting.
Make the glaze: In a medium bowl, whisk together the melted butter, Dijon mustard, maple syrup, Worcestershire sauce (if using), garlic powder, and season generously with kosher salt and freshly ground black pepper. This mixture will be used to baste the cabbage.
Prepare the vegetables: In a large bowl, combine the celery, carrots, and quartered onion. Toss with olive oil, chopped sage, rosemary, thyme, and season with salt and pepper to coat evenly.
Assemble in skillet: Place the vegetable mixture into a large, oven-safe skillet or roasting pan. Nestle the whole cabbage in the center, resting on the vegetables. Brush the cabbage all over with half of the butter glaze. Pour 1/4 cup of low-sodium vegetable broth into the bottom of the skillet. Cover the cabbage tightly with aluminum foil to trap steam and moisture.
Roast initially: Bake covered in the preheated oven for 45 minutes to begin softening the cabbage and infusing flavors.
Finish roasting uncovered: Remove the foil carefully and brush the cabbage with the remaining butter glaze. Add the remaining 1/2 cup vegetable broth to the skillet. Continue baking uncovered for about 45 minutes more, or until the cabbage is tender inside and slightly caramelized or charred on the surface. Test doneness by piercing the cabbage with a paring knife; it should slide in easily.
Make the mushroom herb gravy: While the cabbage roasts, melt butter in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the chopped mushrooms and herbs, seasoning with salt and pepper. Cook until mushrooms have softened and turned golden brown, approximately 4 minutes. Sprinkle in the flour and cook for 1 minute to remove the raw flour taste, stirring constantly. Gradually whisk in 3 cups of vegetable broth. Bring to a boil, then reduce heat and let simmer until thickened, about 5 minutes. If using, stir in Worcestershire sauce and adjust seasonings with salt and pepper to taste.
Serve: Remove the cabbage from the skillet and slice into large wedges. Cut out the tough inner core from each wedge. Serve the cabbage over the roasted vegetables with generous spoonfuls of the mushroom herb gravy. Garnish with freshly chopped parsley for a bright finish.

Notes

For vegan option, use olive oil instead of butter and a vegan Worcestershire sauce.
You can prepare the mushroom gravy ahead and reheat before serving.
If you prefer a smokier flavor, you can roast the vegetables separately until caramelized and then nestle the cabbage on top.
Adjust herbs according to preference; thyme, rosemary, and sage complement cabbage well.
Make sure to pierce the cabbage to check doneness; it should be tender but not mushy.

Keywords: roasted cabbage, whole cabbage recipe, vegetarian side dish, mushroom gravy, roasted vegetables, healthy vegetarian recipe