A show-stopping, whole-roasted cabbage or cauliflower a great way to jazz up a holiday meal with a plant-based main course! You can use a savoy or green cabbage or a beautiful head of cauliflower all the same. Earthy mushrooms and pops of briny olives and capers meld with sweet prunes and wine in a one large Dutch oven, meaning you get to "set it and forget it" until it's time to eat!
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus delivered to your inbox every week!
- 1 medium Savoy cabbage, green cabbage, or cauliflower (about 2 pounds)
- 2 tablespoons veggie-based bouillon paste, (such as Dark Horse Umami Bouillon)
- 3/ 4 cup mushroom or vegetable stock
- 8 ounces cremini mushrooms, quartered
- 3/ 4 cup prunes
- 3/ 4 cup pitted castelvetrano or kalamata olives
- 2 tablespoons capers in brine, drained
- 1/ 2 cup white wine
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegan butter
- Chopped chives or parsley, for garnish
Preheat oven to 400°F.
Trim bottom of the cabbage or cauliflower and peel away any blemished outer leaves or the fibrous leaves of the cauliflower.
Combine veggie-based bouillon and mushroom or vegetable stock.
Add mushrooms, prunes, olives, capers, bouillon mixture, and white wine to the bottom of the Dutch oven. Lay cabbage or cauliflower overtop and drizzle with olive oil. Season liberally with salt and pepper. Cook, covered, in preheated oven for 45 minutes.
Uncover pot and add 1 cup of water, stirring gently into the Dutch oven to combine the water with the cooking liquid. Top cabbage or cauliflower with vegan butter. Return to oven and cook until a paring knife is easily inserted and the top of the cabbage is deeply browned, about 20 minutes.
Carefully transfer cabbage or cauliflower to a serving platter. Cut into wedges and spoon some mushrooms, prunes, olives, and sauce overtop to serve.