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Roasted Cabbage with Mushroom Sauce - RM3®

Print Recipe
Cook Time 1 hour 30 minutes
Course Appetizer, Dinner, Lunch
Servings 6 people

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
 

  • Preheat the oven to 400°F. Cut the stem off the cabbage so it sits flat.
  • Whisk together mustard, maple syrup, Worcestershire, garlic powder, salt, and pepper in a medium bowl. Set aside.
  • 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.
  • 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.
  • Remove the foil and add the remaining ½ cup of broth and bake until cabbage is tender and slightly charred, about 45 minutes.
  • 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.
Keyword Mushroom Sauce, Roasted Cabbage