Vegetarian Roasted Thanksgiving Cabbage

About

This delicious low carb buttery roasted whole cabbage makes a great Keto vegetarian Thanksgiving main. Simple to prepare, this whole roasted cabbage is basted in a buttery sauce, flavored with a hint of orange, maple-flavored syrup, mustard, and aromatic fresh thyme. The cabbage is then slow-roasted in the oven until perfectly tender and golden. This is ideal sliced and served with your favorite Thanksgiving Keto sides.

Can This Be Made Dairy-Free?

We have used a hearty helping of butter to cook our low carb Thanksgiving recipe. The butter not only adds fats and flavor, but makes a deliciously rich pan sauce for serving. If you are following a vegan diet or dairy-free diet, we recommend substituting the butter for coconut oil for the best results. Please remember to update your macros for any changes made to the original recipe.

Can I Make This in A Crock Pot?

We have slow cooked our Keto whole cabbage in the oven until tender and golden. You could cook the cabbage in a slow cooker if you wish, however the final result would not be as rich and caramelized. Cooking in the oven allows the sauce to reduce down and intensify in flavor and results in a golden caramelized exterior. Please be sure to adjust cooking times as needed for alternative cooking methods.

Ingredients

2 cup vegetable broth, bouillon or consomme
2 medium – stalk – 7 1/2" to 8" long celery stalks
2 teaspoon, chopped thyme, fresh
1 medium – 2 1/2" diameter white onion
1 medium – head – approx 5 3/4" diameter cabbage
1 clove garlic
1 tablespoon orange juice
1 teaspoon mustard
1 tablespoon maple flavored syrup by lakanto
1 teaspoon salt, sea salt
⅛ teaspoon black pepper
⅓ cup unsalted butter

Instructions

Thinly slice the onion and garlic and roughly chop the celery. Add the celery, onion and garlic to the base of a large casserole dish/Dutch oven. Slice the tough stem from the base of the cabbage so it can sit flat. Remove any wilted outer leaves and set the cabbage in amongst the other vegetables.
Preheat the oven to 375 degrees Fahrenheit. Melt the butter and add to a small bowl. Add the mustard, thyme, syrup, orange juice, salt and pepper. Mix well to combine.
Add the vegetable stock to the casserole dish/Dutch oven. Brush the cabbage with half of the flavored butter mixture. Cover the pot with a lid. Transfer to the oven and bake for 1 hour.
Remove the lid and bake for a further 30 mins. Remove from the oven and baste in the juices. If the pan is looking dry you can add extra stock as needed. Return to the oven for a further 20-30 minutes or until the cabbage is tender and cooked through. The top should be golden and caramelized. Slice the cabbage into 6 wedges to serve and drizzle over the buttery pan juices.