Roasted Cabbages with Duxelles and Salsa Verde

WE DID IT! #RFRSlam 2019 was incredible. We couldn't have done it without the support + contributions from our incredible storytellers, volunteer team, listeners, contributors, and sponsors. An extra shout out is due to Airbnb for being our generous venue sponsor and creating a delicious plant-based menu for the evening. A listener favorite was this delicious dish of roasted cabbages with duxelles and salsa verde. Below is the recipe from Chef Victor. ENJOY!


(Serves 4)

green cabbage (arrowhead preferred), 5 lb

cremini or button mushrooms, 3 lb

cippolini onions, 1 lb

shallots, 1 lb

garlic, 8 large cloves

heavy cream, 1 pint

oregano, 1 bunch

parsley, 2 bunches

lemons, 2 each

salt & black pepper

cooking oil (vegetable)

extra virgin olive oil


  1. Finely chop the mushrooms or process in a food processor. Do the same with the shallots, but keep separate from the mushrooms. Finely mince 6 cloves of garlic.

  2. In a saucepan on med/low flame add enough cooking oil to coat the bottom of the pan. Gently cook the chopped mushrooms with salt and pepper uncovered until most of the liquid has evaporated. Pay close attention to the pan and stir frequently...this takes some time and patience. Add the minced garlic, shallots, and whole sprigs of oregano and continue to cook until a paste like consistency is reached.

  3. Add the heavy cream to the pan and continue to cook down until you have a smooth, creamy paste. Remove the oregano sprigs and remove the pan from heat.

  4. Cut the cabbage into wedges or halves depending on size. Preheat an oven to 450F.

  5. Season the cabbage and cippolini onions with salt and pepper and toss with some cooking oil before transferring to a baking sheet. Roast until golden and tender.

  6. Finely mince the parsley and place in a bowl. Grate 2 cloves of garlic on a microplane and add to the parsley. Use the microplane to zest the lemons into the bowl as well. Season the mixture with salt and add enough olive oil to make it runny. Adjust seasoning and add the juice of half a lemon or to taste.

  7. Smear half of the duxelles paste on your serving platter and place the roasted cabbages and cippolinis on top. Drizzle the remaining duxelles paste over the top and finish the platter with the salsa verde. Enjoy!