Project Description

Who needs meat when to have this tasty roast!

Chef Nay’s Whole Roasted Cabbage

Total Time: 1 hr. 55 mins

Serves: 6
Cook Time: 1hr. 30mins
Prep Time: 25 mins

Ingredients:

  • 1 large head cabbage
  • 4 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 2 teaspoons maple syrup
  • 1 teaspoon vegetarian worcestershire sauce (optional)
  • 1/2 teaspoon garlic powder
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons stalks celery, cut into quarters
  • 2 medium carrots, peeled and cut into thirds
  • 1/2 yellow onion, cut into quarters
  • 1 tablespoon freshly chopped sage
  • 1 tablespoon freshly chopped rosemary
  • 1 tablespoon freshly chopped thyme
  • 1/2 cup low-sodium vegetable broth, divided
  • 1 tablespoon freshly chopped parsley, for garnish
  • 4 tablespoons vegan butter
  • 1/2 onion, finely chopped
  • 4 ounces cremini mushrooms, finely chopped
  • 1 teaspoon freshly chopped sage
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium vegetable broth

Directions

Preheat oven to 375°F. Cut stem off cabbage so it can sit flat. In a medium bowl, whisk together 3 tbsp olive oil, mustard, maple syrup, Worcestershire, and garlic powder, and season heavily with salt and pepper. In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat. Place vegetable mixture in a large, oven-safe skillet. Place cabbage in the center, on top of the vegetables, and brush all over with half the melted butter mixture. Pour half of vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes. Remove foil and brush with remaining olive oil mixture. Add remaining 1/4 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.) Meanwhile, make gravy: In a small saucepan over medium heat, melt vegan 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.) Slice cabbage into large wedges and serve with gravy. Garnish with parsley and serve hot.