If you’re looking for a hearty, comforting dish that’s packed with wholesome ingredients, this Scalloped Potato and Cabbage Casserole is just what you need. Layers of tender potatoes, sweet cabbage, and a rich, creamy, plant-based sauce come together for a dish that’s both satisfying and nutritious. Best of all, it’s completely oil-free and dairy-free, making it a healthy choice for any meal.
Why You’ll Love This Recipe
- Whole-Food, Plant-Based: Made with simple, nourishing ingredients.
- Oil-Free & Dairy-Free: A creamy, cheesy texture without the heaviness.
- Easy to Make: Simple steps and minimal prep time.
- Great for Meal Prep: Enjoy leftovers throughout the week.
Nutrition & Benefits
Potatoes:
- High in Vitamin C – Supports immune function and skin health.
- Rich in Potassium – Helps regulate blood pressure and muscle function.
- Good source of Fiber – Aids digestion and promotes gut health, especially with the skin on.
- Contains Vitamin B6 – Supports brain health and energy metabolism.
- Provides Antioxidants – Includes compounds like flavonoids and carotenoids that help reduce inflammation.
- Naturally Fat-Free and Cholesterol-Free – A heart-healthy, whole-food carbohydrate source.
- A nutritious, versatile staple that fits perfectly into a balanced, plant-based diet!
Cabbage:
- High in Vitamin C – Supports immune health and collagen production.
- Rich in Vitamin K – Essential for bone health and blood clotting.
- Packed with Fiber – Aids digestion and promotes gut health.
- Antioxidant-Rich – Contains compounds like polyphenols and sulfur to reduce inflammation.
- Low in Calories – Nutrient-dense and great for weight management.
- Heart-Healthy – May help lower cholesterol and support cardiovascular health.
Try these other potato recipes:
- Sweet Potato Veggie Lasagna
- Cauliflower Sweet Potato Mash
- Mashed Potato Pancakes
- Irish Cabbage Potato Soup with Dumplings
- Potato Gratin with Jalapeño & Tempeh Bacon
Serving Suggestions
Pair this dish with a fresh green salad for a balanced meal, or serve it alongside roasted veggies for extra texture and flavor.
Make It Your Own
- Spice it Up: Add a pinch of red pepper flakes or smoked chipotle for a kick.
- Add More Veggies: Try layering in mushrooms, spinach, or zucchini.
- Make it Extra Cheesy: Increase the nutritional yeast or add a dollop of plant-based ricotta.
This Scalloped Potato and Cabbage Casserole is a must-try for anyone looking to enjoy a rich, creamy, plant-based comfort meal. Give it a try and let me know how you like it!
I’d love to hear your feedback in the comments below for this Scalloped Potato and Cabbage Casserole Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Scalloped Potato and Cabbage Casserole
Pump up your scalloped potatoes with this cabbage and potato version. A creamy sauce made with non-dairy milk, nutritional yeast, and a little mustard mixed in makes this dish ultra comforting.
Servings: 6 people
Equipment
- Measuring Cups and Spoons
- Dutch Oven
Ingredients
- 4 large baking potatoes peeled if not organic and thinly sliced
- 1 head cabbage savoy or green quartered and cored
- 1 large yellow onion peeled, cut in half and thinly sliced
- 1/2 tsp paprika (or smoky paprika)
Cheese Sauce
- 1/2 cup raw cashews OR
- 1 (15-oz.) can cannellini beans drained and rinsed (as a substitute to the cashews for lower fat)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened non-dairy milk
- 1 1/2 cups filtered water
- 1 red bell pepper seeded and rough chopped (a roasted pepper works, too)
- 1/4 cup nutritional yeast
- juice from 1 lemon
- 1 tbsp apple cider vinegar
- 2 tsp yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 tsp salt or to taste
- 1/2 tsp smoked paprika (optional)
Instructions
Cheese Sauce
- Preheat oven to 350°F. Soak cashews in boiling water to cover for 15 minutes, drain.
- Place the cashews (or cannellini beans), oats, non-dairy milk, water nutritional yeast, bell pepper, lemon juice, mustard, spices, and salt in a blender and blend a few minutes until smooth. If the sauce seems too thick, add a little more non-dairy milk or water. Taste and add more seasoning if necessary. Set aside.
- NOTE: this makes a large amount of cheese sauce and you may not need to use it all. Save for topping steamed vegetables or to serve over pasta.
Filling
- Peel the potatoes if not organic and slice thinly. Place in cold water if you're not going to use them soon.
- Thinly slice the onion and set aside.
- Slice the cabbage into quarters and remove the core. Then slice the cabbage crosswise into 1/2-inch-wide pieces.
To Assemble & Bake
- In a large skillet or dutch oven, add a little water and saute the cabbage and onion for about 10 minutes or until they wilt. Turn off the heat and add the drained sliced potatoes. Stir carefully.
- Cover the bottom of a large baking dish with a little cooking spray.
- Spread about 1/2 cup of the cheese sauce in the bottom. Top with a layer of potatoes, sliced onions, and cabbage. Top with more cheese sauce and repeat the layers once or twice depending, ending with a layer of sauce.
- Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until the sides are bubbling and the top is a light golden brown, for another 25 minutes. Check the potatoes for doneness and return to bake another 10 minutes if they are not tender
- Sprinkle paprika over the top.
Notes
NOTES:
1. If you want a light cheese sauce, you can substitute cannellini beans for the cashews. 2. Potatoes usually take quite a bit of salt unless your taste buds are used to low salt. You can adjust accordingly.
1. If you want a light cheese sauce, you can substitute cannellini beans for the cashews. 2. Potatoes usually take quite a bit of salt unless your taste buds are used to low salt. You can adjust accordingly.
Nutrition
Nutrition Facts
Scalloped Potato and Cabbage Casserole
Amount per Serving
Calories
461
% Daily Value*
Fat
17.3
g
27
%
Saturated Fat
3.1
g
19
%
Cholesterol
0
mg
0
%
Sodium
247
mg
11
%
Carbohydrates
67.1
g
22
%
Fiber
14.7
g
61
%
Sugar
11.5
g
13
%
Protein
16.5
g
33
%
Vitamin A
450
IU
9
%
Vitamin C
156.8
mg
190
%
Calcium
110
mg
11
%
Iron
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.
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I made this today and was pretty disappointed.
Hey Deb, I’m sorry to hear that. It would help to know in what way… Was it bland, not spicy enough, not “cheesy” enough? Are you just starting a plant-based diet or have you been a vegan for a while?
So many factors go into something like this, as well as your expectations. If you’re new to a plant-based diet, often a plant-based cheese sauce doesn’t taste right or near the same as a real cheese sauce. In addition, in a plant-based diet, we use very little salt and, unfortunately, potatoes usually take quite a bit of salt for most people’s taste.
While it was a disappointment, I do appreciate your feedback because that helps me improve recipes. Any more detail about what it was would help.
I’m about to make a third cheese sauce recipe for the site so maybe this new one would be a better substitute than the one that’s on the scalloped potato recipe. I’ve been wanting to make nachos, corn chips topped with black olives, roasted corn, green onions, cilantro and jalapeño peppers (optional), guacamole and the cheese sauce.
All the best and Happy 4th of July.
Hi Diane,
I notice in your description above the recipe you mention using Dijon mustard, but in the ingredient list, it specifies yellow mustard. We are in the process of making this now, and will use 1 tsp of each, but would like to hear what you use. Thanks!
Hi, I’ll update that soon, but wanted to get back to you. Yellow mustard would be preferred, but you could use either so your solution is good. I’m actually going to update that recipe with some changes such as adding more liquid. I just retested it and am eating it now. 🙂 The cheese sauce is so delicious. One thing about potatoes, though is that they can take a lot of salt. I have just 1/3 tsp so you could up that for your particular taste.
We will be sure to make it again, and glad you decided to try it out once more and update. Thanks!
I don’t see where the 1/2 of oats goes. Do you only use to thicken sauce?
Hey Elena, Yep, the oats go into the blender with the other cheese sauce ingredients. I updated the instructions to include that. Thanks for bringing that to my attention.
1/2 cup raw cashews
1 15 oz can cannellini beans drained and rinsed. (as a substitute to the cashews for lower fat)
As I don’t see an “or” I wonder if both the cashews and beans are used or does one make a choice?
Hey Nick, It is an “or” so I’ll update that in the ingredients to make it clearer. Thanks.
Hi, this sounds lovely, what would you recommend having with this? It seems more like a side dish than complete meal if that makes sense. Thank you 🙂
Hi Kelsey, I do know what you mean. It often feels that way with no meat as the main. For this dish, I might serve a large salad, some crusty whole-grain bread, or even a soup. Or, you could have a plant-based meatloaf or burger, a baked or sauteed tofu recipe, vegan sausage, or a marinated tempeh dish as the main. I hope that helps. 🙂
I am going to try this for Easter! It looks amazing! Thank you for sharing!
You’re welcome, Mary. I hope you enjoy the recipe. Happy Easter!
How do you think this dish would do frozen? I’m trying to find recipes that I can batch cook -eat one meal now and freeze one for later.
Good idea! Yes, you can freeze the dish after’s it’s cooked. The best method for reheating large portions is in a low-temperature oven (300-325 °F) for about 60-90 minutes, depending on the size.
Is your nutritional information on the whole thing that is made or just on one serving of it? Looks delicious !! and I would love to make it but the fat content is too high for me if this makes like four servings.
Hi Pennie, The recipe makes 6 servings, but that is the fat content for each servings. Unfortunately, it’s the cashews that add fat to the recipe. You could substitute the cashews with cannellini beans (or other white beans) for the cashews and that will help.