Roasted Cabbage with Beer Onion Gravy

“Wait, you can make gravy with beer?” – My husband 

Stress Scale: ✅✅ | Prep time: 10 min | Total time: 40 min | Servings: 4

INGREDIENTS:

• 1 whole cabbage

• Olive oil for brushing

• Salt and pepper

• Gravy

  • 1 T vegan beef bouillon

  • 1 cup hot water 

  • 2 medium onions, thinly sliced

  • 6 fresh sage leaves, chopped

  • Leaves of 3 sprigs fresh thyme

  • 2 T maple syrup

  • 3 T wheat flour

  • 12 oz. beer (I used Leffe Blonde, but you can use any dark or amber)

  • Salt and pepper to taste

  • Olive oil for sautéing

DIRECTIONS:

1. Preheat oven to 425°F.

2. Slice cabbage into thick rounds. (Just place on cutting board, stem down, and slice straight down.) 

3. Place rounds on parchment-lined baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper.

4. Roast for 25-30 minutes or until a knife can easily penetrate the stem.

5. While cabbage is roasting to perfection, make your gravy.

6. Start by adding beef bouillon to hot water, set aside.

7. In large sauté pan, sauté onions in olive oil for about 2-3 minutes. Then add in sage, thyme, and maple syrup.  Stir and cook for another 6-8 minutes until onions start to caramelize.

8. Add flour, stir. One minute later, slowly add the beer. (Carefully, it can be quite bubbly.) Stir again and simmer for another 3-4 minutes.

9. Add beef bouillon liquid. Stir and simmer for another 8-10 minutes.

10. Once gravy is thickened, taste. Add salt and pepper as needed.

11. Serve gravy on top of roasted cabbage as a killer Irish side or entrée!

TIP: I’m no beer connoisseur, so I used one of my all-time favorite beers for this recipe - Leffe Blonde.  You can alter the flavor with various stouts, ambers, etc. My husband plans to explore this thoroughly and I will report back. 😂