Another cabbage dish – cabbage casserole

6 02 2012

I’m not going to lie: this casserole is not as amazing as the cabbage au gratin but it is still really good and doesn’t require soy cream, which I don’t normally have kicking around.

Cabbage Casserole

1/2 – 3/4 cup onion, chopped

2 -3 cloves garlic, minced

3 Tbsp oil

5 cups shredded cabbage

3 cups veggie broth

pepper and salt to taste

1/4 cup nutritional yeast

4 cups cubed bread, dried

In a Dutch oven, heat oil over medium heat; fry onion and garlic until onion is softened – approximately 5 minutes.  Add cabbage, salt and pepper; cook, stirring often, until wilted and golden, about 15 minutes.

Meanwhile – if you haven’t done this in advance – cut bread into 2 cm thick slices and cube, place on a baking sheet.  Toast in  a 400ºF oven, turning once or twice, until golden and dry – approximately 10 minutes.  DO NOT WALK AWAY FROM YOUR OVEN – I swear that the minute you stop looking at your bread will be the very minute that it burns.  Don’t do it that to yourself.  Seriously, watch your bread.  Anyway, once it’s done, let is cool.

Line a 9 x 9 baking dish with a third of he bread, sprinkle 1/2 the nutritional yeast on top of the bread.  Top with 1/2 the cabbage mixture.  Repeat with one more layer and then finish the dish off with bread on top.

Carefully pour in 1 cup of broth, cover and bake for 20 minutes at 350ºF.  Remove cover and continue baking for 10 more minutes.




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