Preheat your oven to 400 degrees F. This ensures that your cabbage gets that lovely roasted flavor right from the start.
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.
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.
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.
Place the veggie mixture in a large, cast-iron skillet, creating a cozy bed for the cabbage to rest on.
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.
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.
Bake for 45 minutes. After this time, carefully remove the foil and brush the cabbage with the remaining maple butter mixture.
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.
While the cabbage is roasting, place a small saucepan over medium heat and melt the butter for the gravy.
Add the finely chopped onion and cook until soft, stirring for 4 to 6 minutes. This should give you a lovely aromatic base.
Add the finely chopped mushrooms and herbs, seasoning with salt and pepper. Cook and stir occasionally until the mushrooms are soft, about 5 minutes.
Stir in the flour and cook for 1 minute. Then slowly whisk in the remaining 3 cups of broth, whisking until smooth.
Bring the mixture to a boil, reduce the heat to low, and simmer until it has thickened, about 5 minutes.
Once the cabbage is done, slice it into large wedges and serve with the rich gravy. Garnish with parsley for a vibrant finish.
