Cabbage au gratin

4 02 2012

It might be February, but I have some groceries from broke-ass January still kicking around in my fridge.

I was flipping through a cookbook and stumbled across a cheese laden, milk sodden cabbage au gratin and thought I might be able to veganize it.  I know you haven’t tasted it yet, but I’m pretty certain I was successful… thanks to some help from nutritional yeast.

Cabbage au gratin

5-6 cups savoy cabbage, sliced

2 Tbsp oil

1/3 cup chopped onion

1-2 cloves garlic, minced

1 cup vegetable broth

1/2 tsp salt

1/2 tsp pepper

1/4 tsp nutmeg

2 Tbsp flour

1/2 cup soy cream


3 sliced of dried bread (or toast)

1/2 cup almonds

1/4 cup nutritional yeast

1 tsp dried thyme

2 Tbsp oil

Quarter your cabbage and start sliving and measuring until you’ve gor 5 – 6 cups of sliced cabbage, then stop.

In a Dutch oven, heat oil over medium heat: fry onion and garlic, stirring occasionally, until softened but not brown, about 10 minutes.  Add cabbage, broth, salt, pepper and nutmeg; cook, covered and stirring occastionally, until wilted, or about 15 minutes.

Stir in flour; cook, stirring, for 2 minutes.  Stir in cream and then reduce heat and simmer until thickened, about 5 minutes.  Spread in a greased 11 x 7 baking dish.

Topping: Grab your food processor!  Combine dried bread, almonds, nutritional yeast and thyme, blend until you have a crumb mixture.  Add oil and then sprinkle mixture over cabbage in pan.

Bake at 400ºF until bubbly and topping is golden – approximately 20 minutes.




One response

4 02 2012

I didn’t think it would be possible that such a great tasting dish would be that uncomplicated, with such normal ingredients! LOVE THIS DISH!

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