Whole Roasted Cabbage
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
247 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Whole Roasted Cabbage
Description
The Whole Roasted Cabbage starts with a large green cabbage, its stem trimmed to sit flat in a skillet filled with chopped celery, carrots, and onion tossed with olive oil and fresh herbs—oregano, rosemary, and thyme. The cabbage is coated in a glaze made from melted butter, Dijon mustard, maple syrup, Worcestershire sauce, garlic powder, smoked paprika, and seasoning, which caramelizes during roasting.
Roasting at 400°F first covered and then uncovered allows the cabbage to cook evenly and develop a tender interior with slightly charred outer leaves. The root vegetables beneath absorb flavors and contribute texture and sweetness. A rich gravy made by sautéing onions and mushrooms with herbs and thickened with flour and vegetable broth is prepared separately and served alongside, enhancing the earthy notes of the dish.
This recipe offers a satisfying vegetarian option that highlights the natural flavors of cabbage and seasonal vegetables. It can be served as a main course or alongside other dishes, particularly in cooler months. The combination of sweet maple glaze and smoky spices balances well with the savory mushroom gravy.
Ingredients
- 1 green cabbage large head
- 3 tablespoons butter melted
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce optional
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 celery chopped, stalks
- 2 carrot peeled and cut into large chunks, medium
- 1/2 yellow onion cut into quarters
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon oregano freshly chopped
- 1 tablespoon rosemary freshly chopped
- 1 tablespoon thyme freshly chopped
- 1/2 cup vegetable broth divided, low-sodium
- 1 tablespoon parsley for garnish, freshly chopped
Gravy:
- 4 tablespoons butter
- 1/2 onion finely chopped
- 4 oz. mushrooms finely chopped
- 1 teaspoon oregano freshly chopped
- 1 teaspoon rosemary freshly chopped
- 1 teaspoon thyme freshly chopped
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth low-sodium
Instructions
- Preheat oven to 400 degrees F.
- Cut the stem off the cabbage so it can sit flat in the pan.
- In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire sauce, garlic powder, smoked paprika and season with salt and pepper. Stir the mixture and set aside.
- In a large bowl, combine celery, carrots, onion, oil, and all the chopped herbs. Season with salt and pepper. Toss to combine.
- Place the veggie mixture in a large, cast-iron skillet.
- Place the cabbage in the center, on top of the vegetables. Brush the cabbage all over with half the maple butter mixture. Pour half of vegetable broth into the bottom of the pan and cover cabbage with aluminum foil.
- Bake for 45 minutes, remove the foil and brush the cabbage with the remaining maple butter mixture.
- Add remaining vegetable broth and bake until cabbage is tender and slightly charred, about 45 minutes more. To check if the cabbage is done, pierce it with a fork and see if its tender.
Gravy:
- Place a small saucepan over medium heat and melt the butter.
- Add onion and cook until soft, stirring for 4-6 minutes.
- Add mushrooms and herbs and season with salt and pepper.
- Cook and stir occasionally, until mushrooms are soft, about 5 minutes.
- Stir in the flour and cook for 1 minute, then slowly whisk in 3 cups of broth. Whisk until smooth. Bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened, about 5 minutes.
- Slice the cabbage into large wedges and serve with gravy.
- Garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 798mg | 33% |
| Potassium | 508mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 4581IU | 92% |
| Vitamin C | 59mg | 66% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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