This beautiful whole roasted cabbage is the perfect thing for your Vegan Holiday Party! It's roasted whole with sweet dried plums and salty olives and capers. Finish it off with a bit of vegan butter and you're in business!
Recipe and Headnote Rachel Dolfi
- 1 medium Savoy cabbage (about 2 pounds)
- 3 tablespoons olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon Vegemite
- 3/ 4 cup vegetable stock
- 3/ 4 cup dried plums
- 3/ 4 cup green Spanish olives, pitted and crushed
- 2 tablespoons capers in brine, drained
- 1/ 2 cup white wine
- 2 tablespoons vegan butter
Preheat the oven to 400°F.
Trim the bottom of the cabbage so it will lay flat on the bottom of a Dutch oven. Then, rub the outside of the cabbage with olive oil and season assertively with salt and pepper.
In a medium heat proof bowl, add the Vegemite and vegetable stock. Microwave in intervals of 30 seconds, whisking in between each interval, until the Vegemite and stock are combined.
To the bottom of the Dutch oven, add the prunes, olives, capers and Vegemite mixture and white wine. Cover with aluminum foil or an oven proof lid and bake in the oven for 45 minutes.
Carefully remove the foil or lid and add 1 cup of water. Gently swirl the Dutch oven to combine the water with the remaining liquid. Top the cabbage with 2 tablespoons of vegan butter. Return to the oven and cook until a paring knife is easily inserted and the top of the cabbage is deeply browned, about 20 minutes.
Carefully remove the cabbage from the Dutch oven and transfer to a serving platter. Cut into wedges and spoon sauce, prunes and olives over top. Enjoy!