Impress Your Vegetarian Friends at Thanksgiving with This Cabbage Dish

November 15, 2018

Thanksgiving Roasted Cabbage

This special cabbage is perfect for your Thanksgiving table. Perfectly roasted, sweet, and savory on the outside and super tender on the inside. 

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Author Lewis Grant


  • 1 large head cabbage
  • 3 tbsp melted butter
  • 1 tbsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • salt
  • freshly ground black pepper
  • 2 tbsp stalks celery cut into quaters
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp freshly chopped sage
  • 1 tbsp freshly chopped rosemary
  • 1 tbsp freshly chopped thyme
  • 1/2 cup 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 finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 3 tbsp flour all-purpose
  • 3 cup low-sodium vegetable broth


  1. Preheat oven to 400°. Cut the stem off cabbage so it can sit flat.

  2. In a medium bowl, whisk together melted butter, mustard, maple syrup, Worcestershire, and garlic powder, and season liberally with salt and pepper.

  3. In a large bowl, combine celery, carrots, onion, oil, and chopped herbs. Season with salt and pepper and toss to coat.

  4. 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 the vegetable broth into the bottom of the skillet and cover the cabbage with aluminum foil. 

  5. 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.)

  6. 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.) 

  7. Slice cabbage into large wedges and serve with gravy. Garnish with parsley and serve hot.


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