Roasted Cabbage with Mushroom Sauce – RM3®
Ingredients
Cabbage Ingredients
- 2 lb. head of cabbage
- 2 stalks of celery, quartered
- 1 small yellow onion, quartered
- ¾ cup low-sodium vegetable broth, divided
- 1 Tbsp Dijon mustard
- 1 Tbsp sage, freshly chopped
- 1 Tbsp rosemary, freshly chopped
- 1 Tbsp thyme, freshly chopped
- 1 Tbsp parsley, for garnish
- 2 tsp Walden Farms® Maple Syrup
- 1 tsp Worcestershire sauce (optional)
- ½ tsp garlic powder
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
Gravy Ingredients
- 3 cups low-sodium vegetable broth
- ½ onion, finely chopped
- 4 oz. cremini mushrooms, finely chopped
- 4 Tbsp water
- 1 Tbsp Worcestershire sauce
- 1 tsp sage, freshly chopped
- 1 tsp rosemary, freshly chopped
- 1 tsp thyme, freshly chopped
Instructions
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Preheat the oven to 400°F. Cut the stem off the cabbage so it sits flat.
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Whisk together mustard, maple syrup, Worcestershire, garlic powder, salt, and pepper in a medium bowl. Set aside.
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Combine the celery, carrots, onion, and chopped herbs in a large bowl. Spray them with zero-calorie nonstick cooking spray and season with salt and pepper. Toss to coat.
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Place the vegetable mixture in a large, oven-safe skillet. Nestle the cabbage in the center, on top of the vegetables. Pour ¼ cup of vegetable broth into the bottom of the skillet and cover the cabbage with aluminum foil. Bake for 45 minutes.
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Remove the foil and add the remaining ½ cup of broth and bake until cabbage is tender and slightly charred, about 45 minutes.
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In a saucepan, mix the gravy ingredients and pour over the cabbage and vegetables when ready to serve.
Notes
Recipe Yields: 22 servings of vegetables.
Reminder: This is an RM3® recipe.
