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 dijon mustard mixed in makes this dish ultra comforting.
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Scalloped-Potato-Cabbage-Casserole
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 dijon mustard mixed in makes this dish ultra comforting.
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Scalloped-Potato-Cabbage-Casserole
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, but in half and thinly sliced
  • 1/2 tsp paprika (or smoky paprika)
Cheese Sauce
  • 1 1/2 cup raw cashews soaked in water to cover at least for an hour up to over night. OR, substitute
  • 1 15 oz can cannellini beans drained and rinsed. (as a substitute to the cashews)
  • 1/2 cup unsweetened non-dairy milk
  • 1 yellow or orange bell pepper seeded and rough chopped (a roasted pepper works, too)
  • 1/3 cup nutritional yeast
  • Juice from 1 lemon
  • 2 tsp prepared mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 tsp salt or to taste
Instructions
Cheese Sauce
  1. Place the soaked, drained cashews, non-dairy milk, 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.
Filling
  1. Peel the potatoes if not organic and slice thinly. Place in cold water if you’re not going to use them soon.
  2. Thinly slice the onion and set aside.
  3. Slice the cabbage into quarters and remove the core. Then slice the cabbage crosswise into 1/2-inch-wide pieces.
To Assemble & Bake
  1. Cover the bottom of a large baking dish with a little oil spray.
  2. Spread some 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.
  3. Sprinkle paprika over the top.
  4. Cover with foil and bake in a preheated 350° F. oven until the potatoes are tender, the sides are bubbling and the top is a light golden brown, about 40 minutes.

This recipe was printed from plantbasedcooking.com