Ingredients

1 (2 lb.) head cabbage

3 tbsp. melted butter or extra-virgin olive oil

1 tbsp. Dijon mustard

2 tsp. maple syrup

1 tsp. vegetarian Worcestershire sauce (optional)

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 stalks celery, cut into quarters

2 medium carrots, peeled and cut into thirds

1 small yellow onion, quartered

1 tbsp. extra-virgin olive oil

1 tbsp. freshly chopped sage

1 tbsp. freshly chopped rosemary

1 tbsp. freshly chopped thyme

3/4 cup low-sodium vegetable broth, divided

1 tbsp. freshly chopped parsley, for garnish

4 tbsp. butter or margarine

1/2 onion, finely chopped

4 oz. cremini mushrooms, finely chopped

1 tsp. freshly chopped sage

1 tsp. freshly chopped rosemary

1 tsp. freshly chopped thyme

3 tbsp. all-purpose flour

3 cups low-sodium vegetable broth

1 tbsp. vegetarian Worcestershire sauce (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Cut the stem off the cabbage so it can sit flat.

Step 2: In a medium bowl, whisk together melted butter, Dijon mustard, maple syrup, Worcestershire sauce (if using), garlic powder, and season generously with salt and pepper.

Step 3: In a large bowl, combine celery, carrots, onion, olive oil, and chopped sage, rosemary, and thyme. Season with salt and pepper, then toss to coat evenly.

Step 4: Spread the vegetable mixture in a large, oven-safe skillet. Place the cabbage in the center on top of the vegetables. Brush the cabbage all over with half of the butter mixture. Pour 1/4 cup of vegetable broth into the skillet. Cover the cabbage with aluminum foil and bake for 45 minutes.

Step 5: After 45 minutes, remove the foil and brush the cabbage with the remaining butter mixture. Add the remaining 1/2 cup vegetable broth. Continue baking uncovered for another 45 minutes, or until the cabbage is tender and slightly charred. Check doneness by piercing with a paring knife.

Step 6: While the cabbage is roasting, prepare the mushroom gravy. Melt butter in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft, about 6 minutes. Stir in mushrooms, herbs, salt, and pepper. Cook until mushrooms are golden and tender, about 4 minutes.

Step 7: Stir in flour and cook for 1 minute, then whisk in 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Add Worcestershire sauce if using, and adjust seasoning with salt and pepper.

Step 8: Slice the roasted cabbage into large wedges, removing the tough inner stem. Serve warm with mushroom gravy, garnished with freshly chopped parsley.

Tips & Variations

For extra flavor, marinate the cabbage with the butter mixture an hour before roasting.

Use smoked paprika or chili flakes in the butter mixture for a smoky or spicy kick.

Substitute cremini mushrooms with shiitake or portobello for a different depth in gravy.

Serve with crusty bread or mashed potatoes to make it a hearty meal.

FAQs

Can I use a different type of cabbage?

Yes, green or savoy cabbage can be used as alternatives. Adjust roasting time slightly if using smaller or larger heads to ensure tenderness.

Is this recipe vegan-friendly?

To make it vegan, substitute butter with extra-virgin olive oil or a vegan butter alternative, and ensure the Worcestershire sauce used is vegetarian or vegan-friendly.