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Whole Roasted Cabbage with Herb Gravy Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Roast initially: Bake covered in the preheated oven for 45 minutes to begin softening the cabbage and infusing flavors.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookwithruby.com/whole-roasted-cabbage-with-herb-gravy-recipe/