Whole Roasted Cabbage
INGREDIENTS
- 1 large head cabbage
- 3 tbsp. melted butter
- 1 tbsp. dijon mustard
- 2 tsp. maple syrup
- 1 tsp. vegetarian Worcestershire sauce (optional)
- 1/2 tsp. garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. stalks celery, cut into quarters
- 2 medium carrots, peeled and cut into thirds
- 1/2 yellow onion, cut into quarters
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. freshly chopped sage
- 1 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped thyme
- 1/2 c. low-sodium vegetable broth, divided
- 1 tbsp. freshly chopped parsley, for garnish
- 4 tbsp. butter
- 1/2 onion, finely chopped
- 4 oz. cremini mushrooms, finely chopped
- 1 tsp. freshly chopped sage
- 1 tsp. freshly chopped rosemary
- 1 tsp. freshly chopped thyme
- 3 tbsp. all-purpose flour
- 3 c. low-sodium vegetable broth
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