Ingredients

1 large head cabbage

3 tbsp. melted butter

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 tbsp. stalks celery, cut into quarters

2 medium carrots, peeled and cut into thirds

1/2 yellow onion, cut into quarters

1 tbsp. extra-virgin olive oil

1 tbsp. freshly chopped sage

1 tbsp. freshly chopped rosemary

1 tbsp. freshly chopped thyme

1/2 c. low-sodium vegetable broth, divided

1 tbsp. freshly chopped parsley, for garnish

FOR THE GRAVY

4 tbsp. butter

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 c. low-sodium vegetable broth

Directions

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 half of vegetable broth into the bottom of the skillet and cover cabbage with aluminum foil. Bake for 45 minutes. 

When 45 minutes have passed, remove foil and brush with remaining butter mixture. Add remaining ¼ 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 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.

Share!

Reviews 0