Whole Roasted Cabbage

By Lena AbrahamUpdated: Mar 9, 2020

4.1

11 Ratings

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preview for Vegetarians! You Need This Cabbage On Your Christmas Table

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.

Want to adapt this recipe for vegans? Swap out the butter for vegan butter (we love Earth Balance) or olive oil! Serve alongside our vegan mashed potatoes and vegan green bean casserole for a primo vegan feast.

Have you made this yet? Let us know how it went in the comments below!

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Yields:: 6 serving(s)
Prep Time:: 25 mins
Total Time:: 1 hr 55 mins
Cal/Serv:: 245

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 c.
low-sodium vegetable broth, divided
1 tbsp.
freshly chopped parsley, for garnish

For the 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 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.