Roasted Oxheart Cabbage & Shiitake Gravy

I bet you’ve heard before that Dutch people love potatoes. When I was young, I used to eat potatoes five times a week (!!). However, nowadays, I try to eat healthier and to eat more diverse food. But sometimes I just want to eat the ultimate comfort food item: creamy potato mash. This mash goes perfectly with the roasted cabbage and light savory shiitake mushroom gravy. Not a big fan of cornstarch? You can also add 100grams of cold butter cubes to the stock. See the recipe for the details.

Roasted Oxheart Cabbage & Shiitake Gravy

Servings 4 servings
Prep Time 10 minutes
Cook Time 1 hour
5 minutes


  • Potato Masher
  • Oven
  • Cooking pan
  • Saucepan
  • Whisk


Mashed Potatoes

  • 1 kg Crumbly Potatoes
  • 300 ml Milk
  • 3 tbsp Butter
  • Pinch of Nutmeg

Other Ingredients

  • ½ Oxheart Cabbage
  • 6 tbsp Olive Oil
  • 300 ml Mushroom Stock
  • 1 tbsp Maggi
  • 1 tsp Cornstarch
  • 100 gram Shiitake
  • Chives



  • Preheat your oven on 150 degrees Celsius or 302 degrees Fahrenheit.
  • Slice the oxheart cabbage in 4 parts. Make sure each part still has a part of the stalk. In this way the cabbage leaves won't go loose during the roasting process.
  • Peel the potatoes and cut them into equal sizes.

Let's get cooking

  • Place the cabbage parts in the oven dish, and cover with 5 tbsp of olive oil, salt & pepper. Roast for at least 45 minutes.
  • Cook the potatoes until soft. The cooking time depends on the potato size.
  • In the meanwhile, you can make the mushroom gravy already. Roast the shiitakes in some olive oil on a medium high heat.
  • Mix the cornstarch with the cold stock and the maggi (or another flavor enhancer). When the mushrooms are browned, add the stock mixture. Bring this mixture to a boil until it begins to thicken. To make sure all the lumps are out, I love to use a whisk for this.
  • *In love with butter? After roasting the shiitakes, you can add the stock and maggi. Cook this until it has reduced about a quart. Then take the pan of the heat, and add the cubes of butter while whisking with a whisk. Add the next cube of butter, when the first one is completely dissolved in the sauce.
  • Chop the chives in small pieces and add these to the sauce.

Mashing the Potatoes

  • Drain the potatoes and add the butter, nutmeg and milk. Use a masher to create a creamy potato mash. If you like you can add extra salt & pepper.

Ready to serve!

  • Add the potato mash to the plate, top off with the roasted oxheart cabbage and pour over some shiitake mushroom gravy!
Course: Dinner
Cuisine: Dutch, Sustainable
Keyword: Vegetarian

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