Name: Whole Roasted Cabbage
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 head green cabbage; 2 medium garlic cloves, thinly sliced; 8 ounces cremini mushrooms, stemmed and roughly chopped; 2 cups mushroom or vegetable broth; One 8-ounce can tomato sauce; 1 tablespoon soy sauce; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons brown or Dijon mustard; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon fine sea salt; Freshly ground black pepper, to taste; 1 tablespoon all-purpose flour

Description

This deliciously charred whole roasted cabbage has a smoked paprika-mustard glaze and is served with a tomato-mushroom pan gravy.

Ingredients

Scale

1 head green cabbage
2 medium garlic cloves, thinly sliced
8 ounces cremini mushrooms, stemmed and roughly chopped
2 cups mushroom or vegetable broth
One 8-ounce can tomato sauce
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil, divided
2 tablespoons brown or Dijon mustard
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 tablespoon all-purpose flour

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Instructions

Preheat the oven to 400ºF.
Using a sharp knife, trim the root of the cabbage so it can stand flat. Peel off any withered outer leaves and discard.
Make 4 cuts through the top of the cabbage (like cutting a pie into 8 slices), slicing no more than halfway down through the cabbage. Tuck the garlic into the cuts.
Place the cabbage in a 8×8” roasting pan or a deep-dish pie pan. Scatter the mushrooms around and pour in the broth, tomato sauce, and soy sauce.
In a small bowl, whisk together 2 tablespoons of the oil, mustard, paprika, garlic, salt, and pepper. Pour the mixture over the cabbage, making sure to tuck most of it into the crevices and massaging the rest on the cabbage exterior.
Cover the pan with foil and roast for 1 hour.
Uncover and baste the cabbage with the mushroom-tomato sauce. Continue roasting the cabbage, uncovered, until it is dark brown (almost burnt-looking), about 1 more hour, basting one more time after 30 minutes.
Remove from the oven. Using 2 forks (or a fork and a spatula), carefully transfer the cabbage to a cutting board. Reserve the sauce.
Heat the remaining tablespoon of the oil in a skillet over medium-low heat. Add the flour and whisk to combine. Cook for 1 minute. Carefully pour in the mushroom-tomato sauce from the roasting pan and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes.
To serve, slice the cabbage into wedges and drizzle with the sauce.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 100
Fat: 5.6 g
Carbohydrates: 12.3 g
Fiber: 4.6 g
Protein: 3.4 g