I haven’t been doing as much kitchen experimentation lately. Between Baby J and work, most of my cooking has focused on practical everyday meals and meal prep. While that’s useful, I missed the fun of testing new ideas. When my brother-in-law sent me a link to a whole roasted cabbage “turkey” recipe, I was intrigued. The original called for dairy butter, so he asked how to veganize it, and I wondered whether the concept would actually work. A cabbage is not a turkey, and the recipe’s minimal seasoning — just salt and pepper on the outer leaves — made me worry the interior would be bland.
I tried the original version first, then developed my own approach.
For more cabbage ideas, I also recommend my Za’atar Roasted Cabbage, Jamaican Braised Cabbage, Crunchy Sesame Tofu Salad, and Edamame Salad recipes.
The original method roasted a whole cabbage for five to five-and-a-half hours, basting the outer leaves with butter regularly. That produced crisp, salty outer leaves but left the inner cabbage chewy rather than tender and juicy — not the centerpiece you want at a holiday table. The idea is clever, but I knew there was room for improvement.
I adjusted the technique to make the cabbage more flavorful and succulent: I cut the head in half so it would cook faster and take seasoning deeper into the core. I kept the seasoning simple — salt, pepper, and vegan butter — so the cabbage’s natural flavor would shine and the dish would still feel reminiscent of a roasted bird without over-seasoning. To make the plate more festive and filling, I serve the cabbage halves surrounded by roasted seasonal vegetables. For a holiday meal, I’d pair this with mashed potatoes and mushroom gravy, a good stuffing, and a sweet potato pie for dessert.
I’d love to know what you think of the whole roasted cabbage “turkey” idea. Would you serve it as a vegan holiday main? Also — a note I’m excited about — I designed a vegan holiday meal for Whole Foods Market this year that’s available for pickup if you prefer not to cook.
Whole Roasted Cabbage “Turkey”
Ingredients
- 3 lb green cabbage
- 3 tbsp vegan butter
- 1 tsp sea salt or kosher salt
- 1 tsp freshly ground black pepper
Roasted Veggies
- 2 yukon potatoes, cubed
- 1-2 medium sweet potatoes, cubed
- 2 small delicata squashes, quartered
- 2 large carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp fresh dill, minced
- 1 sprig fresh rosemary, minced
- any other herbs you like
Instructions
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Preheat the oven to 400°F and place the lower rack on the lowest position.
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Cut the cabbage in half through the base.
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In a small bowl, mash 2 tablespoons of vegan butter with the salt and pepper using a fork.
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Gently pull back the outermost leaf and rub the butter mixture onto the cabbage, taking care not to tear the leaf. Press the leaf back into place and coat the outside and the cut side. Do this for both halves.
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Place the cabbage halves cut side down in a baking dish or wide Dutch oven and roast for 35 minutes.
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Remove from the oven and add the remaining tablespoon of vegan butter to the tops so it melts and collects in the pan.
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Lower the oven to 250°F and roast for another 2 to 2½ hours. The cabbage is done when a knife slides through with little resistance and the outer leaves are golden.
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Raise the oven to 400°F and roast for 20 minutes to crisp and darken the outer leaves.
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Arrange the roasted cabbage halves on a platter with the roasted vegetables and serve.
Roasted veggies
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Toss the chopped vegetables with olive oil, salt, pepper, and any herbs you like.
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Spread them on a baking sheet and roast alongside the cabbage for 35 minutes if there’s room. If not, roast the vegetables after the cabbage finishes.
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