Charred Conehead Cabbage with Fonduta
plus Mashed Potatoes, Roasted Broccoli & Parmesan
- Milk
- Wheat
Sweet and tender conehead cabbage is the star of this homestyle plate. Roasted until perfectly charred, the mild cabbage is topped with a rich and cheesy fonduta and served with creamy mashed potatoes and savory roasted broccoli. Fresh lemon, parsley, and crispy fried onions are the final touches for this vegetarian delight.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
1 unit
Conehead Cabbage
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Broccoli
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
¼ ounce
Parsley
Not included in your delivery
6 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 475 degrees. Wash and dry produce.
-
If desired, peel potatoes; dice into ½-inch pieces. Remove outer leaves of cabbage; trim and discard root end. Quarter cabbage lengthwise. Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon. Roughly chop parsley.
-
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
-
Return potatoes to pot and add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
-
Keep covered off heat until ready to serve.
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Arrange cabbage wedges, cut sides up, 3 inches apart on a baking sheet. Drizzle olive oil over each cabbage wedge; season with salt and pepper.
-
Roast cabbage on top rack until charred and tender, 25 minutes.
-
Once cabbage has roasted 10 minutes, toss broccoli on a second baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on middle rack until browned and tender, 12-15 minutes.
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While veggies roast, in a small pot, heat cream sauce base and cheese roux concentrate over medium-high heat; whisk to combine. Bring to a simmer, then cook, whisking frequently, until thickened, 1-2 minutes.
-
Add ½ cup water (1 cup for 4 servings); cook, continuing to whisk, until bubbling, 30-60 seconds more.
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Turn off heat; whisk in Parmesan until fully incorporated.
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Keep covered off heat until ready to use in next step.
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Once cabbage is done, squeeze one lemon wedge (two wedges for 4 servings) over charred cabbage.
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Return pot with fonduta to medium-high heat. Add lemon zest and juice from one lemon wedge (two wedges for 4); bring to a simmer, whisking constantly, until combined, 30-60 seconds. TIP: If fonduta becomes too thick, add splashes of water 1 TBSP at a time until desired consistency is reached.
-
Divide mashed potatoes, broccoli, and charred cabbage between plates in separate sections. Spoon fonduta over cabbage. Sprinkle with parsley and crispy fried onions. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the charred cabbage and fonduta combo, though some found the lemon overpowering in the cheese sauce.
- Ease of prep: Several noted it was more complex than expected, with multiple steps and pots to manage simultaneously.
- Suggestions: Consider slicing cabbage thinner or cooking longer for better tenderness; try adding garlic to the broccoli for extra flavor 🧄.
- Portions: Some found it filling and satisfying, while others wanted more protein or felt hungry soon after.
- Texture: A few mentioned the cabbage needed longer cooking time to soften properly throughout.
Reviews from our home cooks
I liked the cornhead cabbage as a replacement for meat or chicken. It's a classic meal, mashed potatoes, broccoli, and with a veggie as the central dish. The fonduta was delightful & paired nicely with everything. The amount of sauce was just enough. I used all of it. Please keep the same quantity in the future. Also, thanks for offering more classic dishes with a vegetarian option swapped in for the meat portion. Tofu parm is another good one! Thanks again!!
This dish is amazing. The only change I would make is baking time for the cabbage. It needs to be nice and soft throughout and current baking time/temp only gets it lukewarm towards the center. But truly a masterpiece meal. Loved it!
Cabbage needed to be cooked WAY longer than suggested (I ended up braising it after roasting) and the sauce never thickened but was delicious anyway.
This was awesome! As a vegetarian, it's so rare to find a recipe in an entree with two sides format. And it was delicious. This was great! Thank you!
So good. Whole family loved it, I added more veggies I had from the fridge to the broccoli and it was soo good.
Delicious but would be better if cabbage was cut in smaller wedges for cooking. Was less tender in quarters than hoped.
Balanced meal with lots of flavor. The lemon in the cheese did not go with the rest of meal. Just using it on the cabbage would have been better for us. The cabbage was fresh and tasty though. Had some ciabotta leftover from another meal, used that to make some herbed bread triangles to go with the meal.
Giving this all the stars and checks I can, this type of recipe is EXACTLY why I enrolled in HF in the first place! Delicious vegetarian recipes!
The broccoli could use some additional seasoning beyond what is included. Maybe some garlic powder. Other than that extremely delicious. Big fan of the sauce.
So much better than it looks. The whole meal was amazing.
