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 Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
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 Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
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 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 Tbl apple cider vinegar
  • 2 tsp yellow mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 tsp sea salt or to taste
  • 1/2 tsp smoked paprika (optional)
Instructions
Cheese Sauce
  1. Preheat oven to 350°F. Soak cashews in boiling water to cover for 15 minutes, drain.
  2. 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.
  3. 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
  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. 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. Add the sliced potatoes and stir carefully. Be sure to drain the potatoes if they are in water).
  2. Cover the bottom of a large baking dish with a little cooking spray.
  3. 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.
  4. 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
  5. Sprinkle paprika over the top.

This recipe was printed from plantbasedcooking.com