Thanksgiving Roasted Cabbage

Calista
Calista
SERVES 4PREP 25mCOOK 2h

Credit: Calista

Roasted Cabbage

1head

cabbage

3tablespoons

European Style Cultured Vegan Butter

1tablespoon

dijon mustard

2teaspoons

maple syrup

1teaspoon

vegan Worcestershire sauce

1teaspoon

garlic powder

salt

black pepper

handful

rosemary

½cup

vegetable broth

1tablespoon

parsley, freshly chopped

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

  2. In a medium bowl, whisk together everything but vegetable broth.

  3. Brush mixture on cabbage. Pour half serving of vegetable broth into the bottom of the cast iron pan. Bake covered for 45 mins.

  4. Brush cabbage with remaining butter mixture. Add remaining vegetable broth and bake until cabbage browns and soft when pierced by a fork (~50 mins).

Mushroom Gravy

4tablespoons

European Style Cultured Vegan Butter

½

onion, finely chopped

4ounces

cremini mushrooms, finely chopped

1teaspoon

sage, freshly chopped

1teaspoon

rosemary, freshly chopped

1teaspoon

thyme, freshly chopped

3tablespoons

all-purpose flour

3cup

vegetable broth

  1. In a small saucepan over medium heat, melt European Style Cultured Vegan Butter. Add onion and sauté until slightly brown and tender.

  2. Add to sauté cremini mushrooms until soft and golden with herbs, salt, and pepper.

  3. Stir in all-purpose flour and cook 1 min. Whisk vegetable broth and bring mixture to a boil.

  4. Reduce heat to low. Simmer until mixture has thickened to your desired consistency. For thinner texture, add more vegetable broth.

garnish

1tablespoon

parsley, freshly chopped

handful

rosemary

  1. Slice cabbage into large wedges and serve with loads of gravy. Garnish and enjoy!