This can be made ahead. Roast to completion but skip the very last step (roasting at 400° to crisp outer leaves) until you are ready to serve it. The original recipe comes from Domino magazine.
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main Course
Servings: 4-6
Author: Jenné
Ingredients
3lbgreen cabbage
3tbspvegan butter
1tspsea salt or kosher salt
1tspfreshly ground black pepper
Roasted Veggies
2yukon potatoescubed
1-2medium sweet potatoescubed
2small delicata squashesquartered
2large carrotschopped
2clovesgarlicminced
2tbspextra virgin olive oil
1tspsalt
1tspfreshly ground black pepper
2tbspfresh dillminced
1sprig fresh rosemaryminced
any other herbs you like
Instructions
Preheat oven to 400° and position the lower rack on the lowest rung.
Cut the cabbage in half through the base.
In a small bowl use a fork to mash 2 tablespoons of the vegan butter with the salt and pepper.
Carefully pull back the outermost leaf of the cabbage and use your hands to rub the butter mash onto the cabbage. Be careful not to tear the leaf. Press the leaf back down over the cabbage, and coat the outside of it. Coat the cut side with butter too. Do this with both halves.
Place the cabbage cut side down into a baking dish or wide dutch oven. Roast for 35 minutes.
Remove from the oven and add the remaining 1 tbsp of vegan butter to the tops of the cabbage, letting it melt and drip down to the bottom of the baking dish.
Reduce the oven heat to 250° and roast for another 2-2 1/2 hours. You'll know it is done with a knife slides into the cabbage with little resistance, and the outer leaves are golden.
Turn the oven back up to 400° and roast for 20 minutes to burn the outer leaves. They should get crispy and turn dark brown.
Surround the cooked cabbage halves with roasted veggies (instructions below) and serve.
Roasted veggies
Toss the cut veggies with olive oil, salt, pepper, and herbs.
Spread evenly onto a baking dish, and roast along with the cabbage (if your oven is large enough to fit both) for 35 minutes. If not large enough to fit both, do this after the cabbage is finished.