Low Carb Vegetarian Roasted Thanksgiving Cabbage
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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- Vegetable Broth, Bouillon Or Consomme
2 cup
- Celery Stalks
2 medium – stalk – 7 1/2″ to 8″ long
- Thyme, Fresh
2 teaspoon, chopped
- White Onion
1 medium – 2 1/2″ diameter
- Cabbage
1 medium – head – approx 5 3/4″ diameter
- Garlic
1 clove
- Orange Juice
1 tablespoon
- Mustard
1 teaspoon
- Maple Flavored Syrup by Lakanto
1 tablespoon
- Salt, Sea Salt
1 teaspoon
- Black Pepper
⅛ teaspoon
- Unsalted Butter
⅓ cup