Whole Roasted Cabbage

There’s something truly special about preparing a dish as unique as Whole Roasted Cabbage. When I first stumbled upon this recipe, I was intrigued by the idea of transforming a humble head of cabbage into a show-stopping centerpiece. The aroma of roasting vegetables fills the kitchen with warmth, and as the cabbage slowly caramelizes, it develops a rich, sweet flavor that is simply irresistible. I remember hosting a gathering and deciding to feature this dish, and it was amazing to see how everyone was drawn to it. Each slice reveals layers of tender cabbage surrounded by a medley of roasted veggies, and the best part? It’s surprisingly easy to make. You don’t have to be a gourmet chef to impress your guests when you serve Whole Roasted Cabbage!

Key Ingredients for Whole Roasted Cabbage

When it comes to making Whole Roasted Cabbage, the ingredients play a vital role in achieving that perfect flavor balance. Every component, from the fresh vegetables to the aromatic herbs, contributes to the overall harmony of the dish. Here’s a look at the key players that make this recipe so special:

• 1 large head green cabbage: The star ingredient, providing that stunning presentation and delicious flavor.
• 3 tablespoons melted butter: Adds richness and helps achieve a golden crust.
• 1 tablespoon dijon mustard: Offers a tangy depth that complements the sweetness of the cabbage.
• 2 tablespoons maple syrup: Enhances the natural sugars in the cabbage for a sweet finish.
• 1 teaspoon garlic powder: Infuses the dish with that aromatic flavor we all love.
• 1 teaspoon smoked paprika: Adds a wonderful smokiness that enhances the overall taste.
• Kosher salt and freshly ground black pepper: Essential for seasoning to bring all the flavors together.
• 2 stalks celery, chopped: Offers crunch and freshness to the veggie mix underneath.
• 2 medium carrots, peeled and cut into large chunks: Sweet and colorful, they add to the veggie medley.
• 1/2 yellow onion, cut into quarters: Gives sweetness and depth when roasted.
• 1 tablespoon extra-virgin olive oil: Helps the vegetables roast beautifully.
• Freshly chopped herbs (oregano, rosemary, thyme): These herbs infuse the dish with fragrant flavors.
• 1/2 cup low-sodium vegetable broth, divided: Keeps the cabbage moist and flavorful while cooking.
• 1 tablespoon freshly chopped parsley for garnish: Adds a fresh touch and a pop of color.
• 4 tablespoons butter: For the gravy, creating a rich sauce to serve alongside.
• 4 oz. mushrooms, finely chopped: Provides umami and enhances the gravy base.
• 3 tablespoons all-purpose flour: Thickens the gravy for the perfect finish.
• 3 cups low-sodium vegetable broth: The base for the delicious mushroom gravy.

How to Cook Whole Roasted Cabbage

Cooking Whole Roasted Cabbage is a delightful experience that fills your home with inviting aromas. Follow these straightforward steps to achieve a perfectly roasted cabbage that is tender and flavorful.

1. Preheat your oven to 400 degrees F. This ensures that your cabbage gets that lovely roasted flavor right from the start.
2. Cut the stem off the cabbage so it can sit flat in the pan. This is crucial for even cooking, so make sure it’s stable.
3. In a medium bowl, whisk together melted butter, dijon mustard, maple syrup, Worcestershire sauce, garlic powder, smoked paprika, and season with salt and pepper. Stir the mixture well and set it aside for later.
4. In a large bowl, combine the chopped celery, carrots, onion, olive oil, and all the freshly chopped herbs. Season with salt and pepper, tossing everything together until well mixed.
5. Place the veggie mixture in a large, cast-iron skillet, creating a cozy bed for the cabbage to rest on.
6. Carefully place the cabbage in the center, on top of the vegetables. Brush the cabbage all over with half the maple butter mixture. This step is key to infusing flavor into your cabbage.
7. Pour half of the vegetable broth into the bottom of the pan and cover the cabbage with aluminum foil. This helps it steam and cook through.
8. Bake for 45 minutes. After this time, carefully remove the foil and brush the cabbage with the remaining maple butter mixture.
9. Add the remaining vegetable broth and bake until the 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 it’s tender.
10. While the cabbage is roasting, place a small saucepan over medium heat and melt the butter for the gravy.
11. Add the finely chopped onion and cook until soft, stirring for 4 to 6 minutes. This should give you a lovely aromatic base.
12. Add the finely chopped mushrooms and herbs, seasoning with salt and pepper. Cook and stir occasionally until the mushrooms are soft, about 5 minutes.
13. Stir in the flour and cook for 1 minute. Then slowly whisk in the remaining 3 cups of broth, whisking until smooth.
14. Bring the mixture to a boil, reduce the heat to low, and simmer until it has thickened, about 5 minutes.
15. Once the cabbage is done, slice it into large wedges and serve with the rich gravy. Garnish with parsley for a vibrant finish.

Recipe Tips about Whole Roasted Cabbage

Here are some tips to make your experience with Whole Roasted Cabbage even better!

• Storage: Store any leftover roasted cabbage in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze roasted cabbage, but it’s best enjoyed fresh. If freezing, make sure to wrap it tightly to prevent freezer burn.
• Pairing: This dish pairs wonderfully with roasted chicken or as a side to a hearty grain salad. Consider serving it with a bright vinaigrette on the side.
• Garnish: Fresh herbs on top can elevate the dish. Use cilantro or chives for a fresh pop.
• Serving Style: Slice the cabbage into wedges and serve it on a large platter to create a beautiful presentation for your guests.

What to Serve Alongside Whole Roasted Cabbage

Deciding what to serve alongside Whole Roasted Cabbage can enhance the meal experience. Here are some great ideas:

• Grilled Meats: This roasted cabbage pairs excellently with grilled steaks or roasted chicken. The smoky flavors complement each other beautifully.
• Starchy Sides: Serve with fluffy mashed potatoes or creamy polenta for a comforting meal.
• Salads: Lighten things up with a crisp green salad on the side, perhaps with a citrus dressing to balance the sweetness of the cabbage.
• Occasions: Whether it’s for a holiday gathering or a cozy family dinner, Whole Roasted Cabbage is a versatile dish suitable for many occasions.
• Seasonal Pairings: It’s perfect in the fall when cabbage is in season, but you can enjoy it any time of year!
• Storage Tips: If you’re making this ahead for a gathering, prepare the cabbage and veggies a day before, then roast them just before serving.

FAQ

Conclusion

In summary, Whole Roasted Cabbage is a delightful dish that surprises with its flavor and presentation. Its ability to serve as a stunning centerpiece makes it a perfect option for gatherings or cozy family dinners. I encourage you to try this recipe tonight and embrace the deliciousness of roasted veggies!

Whole Roasted Cabbage

The ultimate comfort food, Whole Roasted Cabbage is a unique and delicious way to enjoy this humble vegetable. With its tender texture and rich flavors from the herbs and spices, it’s perfect for a cozy dinner or holiday feast. Try this easy recipe tonight for a memorable dish!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dinner, Side Dishes

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 large head green cabbage
• 3 tablespoons melted butter
• 1 tablespoon dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon Worcestershire sauce optional
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 2 stalks celery, chopped
• 2 medium carrots, peeled and cut into large chunks
• 1/2 yellow onion cut into quarters
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly chopped oregano
• 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 butter
• 1/2 onion, finely chopped 4 oz. mushrooms, finely chopped
• 1 teaspoon freshly chopped oregano
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme
• 3 tablespoons all-purpose flour
• 3 cups low-sodium vegetable broth

Equipment

• Saucepan
• Skillet
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Preheat your oven to 400 degrees F. This ensures that your cabbage gets that lovely roasted flavor right from the start.
2. Cut the stem off the cabbage so it can sit flat in the pan. This is crucial for even cooking, so make sure it’s stable.
3. In a medium bowl, whisk together melted butter, dijon mustard, maple syrup, Worcestershire sauce, garlic powder, smoked paprika, and season with salt and pepper. Stir the mixture well and set it aside for later.
4. In a large bowl, combine the chopped celery, carrots, onion, olive oil, and all the freshly chopped herbs. Season with salt and pepper, tossing everything together until well mixed.
5. Place the veggie mixture in a large, cast-iron skillet, creating a cozy bed for the cabbage to rest on.
6. Carefully place the cabbage in the center, on top of the vegetables. Brush the cabbage all over with half the maple butter mixture. This step is key to infusing flavor into your cabbage.
7. Pour half of the vegetable broth into the bottom of the pan and cover the cabbage with aluminum foil. This helps it steam and cook through.
8. Bake for 45 minutes. After this time, carefully remove the foil and brush the cabbage with the remaining maple butter mixture.
9. Add the remaining vegetable broth and bake until the 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 it's tender.
10. While the cabbage is roasting, place a small saucepan over medium heat and melt the butter for the gravy.
11. Add the finely chopped onion and cook until soft, stirring for 4 to 6 minutes. This should give you a lovely aromatic base.
12. Add the finely chopped mushrooms and herbs, seasoning with salt and pepper. Cook and stir occasionally until the mushrooms are soft, about 5 minutes.
13. Stir in the flour and cook for 1 minute. Then slowly whisk in the remaining 3 cups of broth, whisking until smooth.
14. Bring the mixture to a boil, reduce the heat to low, and simmer until it has thickened, about 5 minutes.
15. Once the cabbage is done, slice it into large wedges and serve with the rich gravy. Garnish with parsley for a vibrant finish.

Notes

• Storage: Store any leftover roasted cabbage in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze roasted cabbage, but it’s best enjoyed fresh. If freezing, make sure to wrap it tightly to prevent freezer burn.
• Pairing: This dish pairs wonderfully with roasted chicken or as a side to a hearty grain salad. Consider serving it with a bright vinaigrette on the side.
• Garnish: Fresh herbs on top can elevate the dish. Use cilantro or chives for a fresh pop.
• Serving Style: Slice the cabbage into wedges and serve it on a large platter to create a beautiful presentation for your guests.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"