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Whole Roasted Cabbage
5 from 15 votes

Whole Roasted Cabbage

Whole Roasted Cabbage is prepared by roasting a whole green cabbage head that’s brushed with a maple butter glaze and cooked atop a bed of seasoned root vegetables. The cabbage becomes tender and slightly charred, infused with flavors from mustard, garlic, and smoked paprika. A homemade mushroom herb gravy complements the cabbage, adding savory depth. This dish combines earthy vegetables and herbs, suitable for a vegetarian main or side dish.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 247 kcal
Course: Side Dish, Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Cut the stem off the cabbage so it can sit flat in the pan.
  3. 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.
  4. In a large bowl, combine celery, carrots, onion, oil, and all the chopped herbs. Season with salt and pepper. Toss to combine.
  5. Place the veggie mixture in a large, cast-iron skillet.
  6. 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.
  7. Bake for 45 minutes, remove the foil and brush the cabbage with the remaining maple butter mixture.
  8. 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:
  1. Place a small saucepan over medium heat and melt the butter.
  2. Add onion and cook until soft, stirring for 4-6 minutes.
  3. Add mushrooms and herbs and season with salt and pepper.
  4. Cook and stir occasionally, until mushrooms are soft, about 5 minutes.
  5. 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.
  6. Slice the cabbage into large wedges and serve with gravy.
  7. Garnish with parsley.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 247

% 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.