Roasted Cabbage with Porcini Chestnut Sauce

Why You’ll Love This Dish

Elevate your holiday menu with this stunning vegetarian showpiece.
Roasted white cabbage becomes tender and golden, served with a deeply savory sauce of porcini mushrooms, chestnuts, and fresh sage.
This dish is perfect for Christmas, Sunday roast, or any celebration where plant-based excellence takes the spotlight.

Ingredients

• 1 white cabbage (approx. 1kg)
• 2 tbsp olive oil
• 2 tsp sea salt flakes, plus extra to serve
• 20g dried porcini mushrooms
• 100ml hot water (for soaking mushrooms)
• 150g unsalted butter (or olive oil for vegan option)
• 2 small shallots, finely chopped
• 2 garlic cloves, finely chopped
• 100g cooked chestnuts, roughly chopped
• 50g whole almonds, roughly chopped
• 30g medjool dates (2–3), thinly sliced
• 6 large sage sprigs – half leaves picked, half sliced
• Freshly ground black pepper

Method

1. Preheat your oven to 220°C (Gas mark 7).
2. Trim the base of the cabbage, but keep it whole. Cut a deep cross into the top, about halfway down.
   Rub the entire cabbage with olive oil and sprinkle 1 tsp of salt all over.
3. Wrap the cabbage first in baking parchment, then foil, and place in a casserole or roasting tray.
   Bake covered for 50 minutes.
4. Increase oven to 240°C (Gas 9). Unwrap the cabbage, place it back into the oven uncovered for another 30–40 minutes
   until the outer leaves are charred and crisp, and the inside is soft.
5. Meanwhile, soak porcini mushrooms in 100ml hot water for 15 minutes, then strain (reserving the liquid) and chop the mushrooms.
6. Melt butter in a saucepan over medium-high heat. Add shallots and cook for 3 minutes. Stir in garlic, chestnuts, almonds, dates, sliced sage, chopped mushrooms, remaining salt, and black pepper.
7. Cook for 7 minutes until everything is golden and fragrant. Remove from heat and stir in the reserved mushroom soaking liquid.
8. To serve, pour half the sauce over the cabbage, top with fresh sage leaves, and serve the remaining sauce on the side.

Serving Tips

• Pair with roasted potatoes, glazed carrots, or a crisp green salad.
• Leftovers reheat beautifully and make an elegant lunch the next day.
• For a nut-free version, swap almonds with sunflower seeds.

“Who knew a cabbage could be this stunning? Charred, caramelized leaves embrace a heart of tenderness, all elevated by the earthy richness of porcini and chestnut sauce.”