Whole Roasted Cabbage
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Whole Roasted Cabbage
Category
Vegetables
Ingredients
- 1 (2 lb.) head cabbage
- 4 tablespoons Fustini's Sage & Wild Mushroom olive oil, divided
- 1 tablespoon Dijon mustard
- 2 teaspoon Iron Fish Bourbon maple syrup
- 1 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon garlic powder
- Kosher salt & freshly ground black pepper
- 2 stalks of celery, cut into quarters
- 2 medium carrots, peeled and cut into thirds
- 1 small yellow onion, quartered
- 1 tablespoon freshly chopped sage
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- 3/4 cup low-sodium vegetable broth, divided
- 1 tablespoon freshly chopped parsley, for garnish
- 4 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 1/2 onion, finely chopped
- 4 oz. cremini mushrooms, finely chopped
- 1 teaspoon freshly chopped sage
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme
- 3 tablespoons flour
- 3 cups low-sodium vegetable broth
- 1 tablespoon Worcestershire sauce (optional)
Ingredients
Gravy
Directions
- Preheat oven to 400°,. Cut the stem off the cabbage so it can sit flat. In a medium bowl, whisk together 3 tablespoons of olive oil, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.
- In a large bowl, combine celery, carrots, onion, remaining olive oil, and chopped herbs. Season with salt and pepper and toss to coat. Place 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 the cabbage with aluminum foil. Bake for 45 minutes.
- When 45 minutes have passed, remove the foil and brush with the remaining oil 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&rsquo,s ready.) Slice cabbage into large wedges, cut out the tough inner stem, and serve with gravy. Garnish with parsley and serve.
- 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 for 1 minute, then whisk in 3 cups of broth and bring the 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.
Recipe Note
This recipe is an easy replacement for vegan friends at Thanksgiving. Substitute Garlic or Rosemary olive oil. Adapted from delish.com.