Of course! This sounds like a delicious and comforting dish. A vegan version is absolutely achievable and can be incredibly flavorful. Here is a detailed recipe for a creamy, cheesy vegan baked cabbage that will satisfy your craving for something rich and decadent.
Vegan Baked Cabbage with “Cheese” and Creamy Sauce
This recipe creates a layered casserole, similar to a gratin, where tender cabbage is smothered in a velvety, umami-rich sauce and topped with a crispy, golden-brown topping.
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Why This Recipe Works:
· The Creamy Sauce: A roux-based sauce made with plant-based milk and nutritional yeast creates a deeply savory, “cheesy” flavor without any dairy.
· The Cabbage: Boiling or steaming the cabbage first ensures it becomes perfectly tender and melds beautifully with the sauce.
· The Topping: A mix of panko breadcrumbs and vegan Parmesan provides the essential crispy, textured finish.
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Ingredients
For the Cabbage:
· 1 large head of green cabbage (about 2-3 lbs)
· 1 tbsp salt (for boiling water)
For the Creamy “Cheese” Sauce:
· 4 tbsp vegan butter (or olive oil)
· 1/3 cup all-purpose flour
· 3 cups unsweetened plant-based milk (soy and oat milk work best for creaminess)
· 1/2 cup nutritional yeast
· 2 tsp Dijon mustard
· 1 tsp garlic powder
· 1 tsp onion powder
· 1/2 tsp smoked paprika (for depth)
· Salt and black pepper to taste
For the Topping:
· 1 cup panko breadcrumbs
· 1/3 cup grated vegan Parmesan cheese (store-bought or homemade)
· 2 tbsp olive oil or melted vegan butter
· 1 tbsp fresh parsley, chopped (optional)
· Pinch of salt
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Instructions
1. Prepare the Cabbage: * Preheat your oven to 375°F (190°C). * Bring a large pot of water to a boil and add 1 tablespoon of salt. * Remove the outer leaves of the cabbage. Cut it into quarters and cut out the tough core. Slice the cabbage into 1-inch wide strips. * Carefully add the cabbage to the boiling water and cook for 5-6 minutes, just until it begins to soften. You want it pliable but not mushy. * Drain the cabbage thoroughly in a colander. Let it sit for a few minutes to release any excess water (this prevents a watery sauce).
2. Make the “Cheese” Sauce: * While the cabbage drains, melt the vegan butter in a medium saucepan over medium heat. * Whisk in the flour to form a paste (a roux). Cook for 1-2 minutes until it smells slightly nutty, whisking constantly. * Slowly pour in the plant-based milk, about 1/2 cup at a time, whisking vigorously after each addition to avoid lumps. * Once all the milk is incorporated, whisk in the nutritional yeast, Dijon mustard, garlic powder, onion powder, and smoked paprika. * Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). * Season generously with salt and pepper. Taste and adjust seasonings—add more nutritional yeast for more “cheesy” flavor.
3. Assemble the Casserole: * Lightly grease a 9×13 inch baking dish. * Spread half of the drained cabbage evenly in the dish. * Pour half of the creamy sauce over the first layer of cabbage. * Repeat with the remaining cabbage and the rest of the sauce, ensuring the top is evenly covered.
4. Add the Topping & Bake: * In a small bowl, mix the panko breadcrumbs, vegan Parmesan, olive oil, parsley, and a pinch of salt until combined. * Sprinkle the breadcrumb mixture evenly over the top of the casserole. * Bake, uncovered, for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is deep golden brown and crispy. * For an extra crispy top, you can broil for the last 1-2 minutes (watch closely to avoid burning!).
5. Serve: * Let the casserole rest for 10 minutes before serving. This allows the sauce to set slightly. * Garnish with fresh parsley or an extra sprinkle of smoked paprika.
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Chef’s Notes & Tips:
· No Boil Option: You can skip boiling the cabbage. Simply slice it thinly, mix it raw with the sauce, and bake for 45-50 minutes. The cabbage will release more water, so the result will be more like a stew-like cabbage dish, but still delicious.
· Add-Ins: Make it a complete meal by adding layers of vegan sausage slices, sautéed mushrooms, or spinach wilted into the sauce.
· Homemade Vegan Parm: For the topping, you can easily make your own Parmesan by pulsing 3/4 cup raw cashews, 3 tbsp nutritional yeast, 1/4 tsp garlic powder, and 1/2 tsp salt in a food processor until fine.
· Gluten-Free: Use a gluten-free 1:1 flour blend for the roux and certified gluten-free panko breadcrumbs.
Enjoy your wonderfully creamy, comforting, and completely plant-based baked cabbage