Whole Roasted Cabbage

If you are looking for an easy but super tasty cabbage recipe, this is the one. The cabbage is roasted whole with a marinade and stock. The result is a lovely tender inside and crispy sweet and salty outside.


  • No white cabbage? This recipe will work with all types of cabbage. Red cabbage, savoy cabbage...you name it! 
  • No soy sauce? Use worcestershire sauce instead. 
  • No maple syrup? Use another sweetener. Honey would be delicious too. 
  • No thyme? Any dried herbs will do. Rosemary, and oregano are good options. 
  • No vegetable stock? You can use water instead or make your own vegetable stock. To make your own; add all of your vegetable scraps (onion skins, garlic, carrot, parsley stems…) and a few peppercorns into a saucepan. Cover with water, and bring to the boil. Turn the heat down and simmer for at least 1 hour. Season with salt. Strain and use the stock straight away, or freeze in ice cube trays to use when needed. 
  • No red onion? You can make this gravy with white onion or shallot instead. 
  • No garlic? No problem, just do the gravy without, or use ½ tsp of garlic powder. If you want to use garlic powder, add it to the pan, along with the flour. 
  • No red wine? You can use white wine instead. Or if you prefer not to use wine, use pomegranate juice, grape juice or cranberry juice. If you don't have any juice, try with just a 1 tablespoon of balsamic vinegar. 
  • No olive oil? You can swap olive oil with butter/vegan butter. If you are using butter for the marinade, make sure to melt it before.

Prep time: 15 minutes

Cook time: 75 minutes

Total time: 90 minutes

Servings: 4


1 Cabbage

2 tbsp Olive oil

1 tbsp Mustard

1 tbsp Maple syrup

1 tbsp Soy sauce

3 sprig Thyme (chopped)

150 ml Vegetable stock

For the onion gravy:

1 Red onion

1 Garlic clove

1 tsp Plain flour

50 ml Red wine

250 ml Vegetable stock

1 tbsp Olive oil


  1. Prepare your ingredients: Preheat the oven to 200C/180 fan/6 gas mark. If needed, cut the stem off the cabbage so it can sit flat on a baking dish. In a bowl, whisk together the olive oil, mustard, maple syrup, soy sauce, and thyme. Season with salt and pepper. Brush the mixture all over the cabbage. Place the cabbage on a baking dish, pour the marinade over, and pour 150ml of vegetable stock into the bottom of the dish. Cover with foil. 
  2. Cook the cabbage: Bake the cabbage for 45 minutes, then remove the foil and place it back in the oven for another 30 minutes, basting the cabbage with the juice at the bottom of the dish, half way through cooking. The cabbage is ready when lightly charred and tender. If you have a bigger cabbage it might take longer, pierce the cabbage with a knife to check if it’s ready. 
  3. Make the jus: Dice the onion and chop the garlic. Reserve the onion and garlic peels for homemade stock. You can keep them in the freezer until you have enough to make your stock. Add 1 tablespoon of olive oil into a pan, and sweat the onion and garlic for 4-5 minutes, until lightly golden. Add the flour, and cook for a minute, stirring often. Add the red wine and the stock. Cook the gravy for 10 minutes, over low heat, or until the sauce has reduced and thickened.
  4. Cut the cabbage and serve: Slice the cabbage into wedges. Serve with gravy and some of the marinade juice from the baking dish.
A serving of whole roasted cabbage cut into 4 pieces, covered in onion gravy and garnished with parsley.

How to store

Store your roasted cabbage in the fridge for up to 3 days. It is also freezer friendly; store in the freezer in an airtight container for up to 3 months. Your cabbage can be reheated in a hot oven, for 15 minutes. 


The roasted cabbage would be delicious chopped up and added to a pasta sauce recipe. You can also add your cabbage pieces to a food processor, and blend until you have a chunky consistency. Fry your cabbage mixture in olive oil, over medium high heat for 10-15 minutes, before adding al dente pasta and some of the pasta water.