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Vegan Scalloped Potatoes with Cabbage Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 29 reviews
  • Author: Ivy
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegan American
  • Diet: Vegan

Description

This Vegan Scalloped Potatoes with Cabbage recipe combines tender layers of thinly sliced potatoes and fresh cabbage with creamy vegan cheese and vegan butter for a comforting and wholesome plant-based dish. Blanched for tenderness and baked to a golden perfection, this casserole is perfect as a hearty side or a satisfying main meal, complete with a crispy top and delightful herb garnish.

Ingredients

Vegetables

  • 1/2 head green cabbage (washed, separate leaves)
  • 4 large russet potatoes (washed, peeled and thinly sliced)

Dairy Alternatives

  • 3 tbsp vegan butter
  • 4 oz vegan cheese (soft cheese like vegan ricotta, mozzarella, or cream cheese)

Seasonings

  • Salt and pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the casserole.
  2. Prepare Vegetables: Wash and rinse the cabbage and potatoes thoroughly. Separate the cabbage head into large individual leaves. Peel the potatoes and slice them very thinly, using a mandoline slicer if available for even slices.
  3. Blanch Potatoes: Fill a large pot (6 qt or larger) with water and bring it to a boil. Blanch the sliced potatoes for 3 minutes, then remove with a slotted spoon and drain in a colander.
  4. Blanch Cabbage: Using the same boiling water, blanch the separated cabbage leaves for about 3 minutes or until tender. Remove and drain thoroughly.
  5. Prepare Baking Dish: Lightly coat the bottom of your baking dish (or dishes) with a small amount of vegan butter to prevent sticking and add flavor.
  6. Layer Potatoes and Season: Arrange a single layer of potato slices at the bottom of the dish, slightly overlapping each piece. Dot the potatoes with small dabs of vegan butter and lightly sprinkle with salt and pepper.
  7. Add Cabbage Layer: Place a layer of cabbage leaves over the potatoes. Scatter several pieces of vegan cheese on top and season lightly with salt and pepper.
  8. Repeat Layers: Add another layer of potatoes, followed by butter dabs, salt, and pepper. Then add another layer of cabbage, cheese, salt, and pepper. Finish with a final layer of potatoes, butter, salt, and pepper.
  9. Bake Covered: Cover the baking dish with foil. For best results, tent the foil or place parchment paper between the casserole and foil to prevent sticking.
  10. Bake and Brown: Bake in the preheated oven for 30 minutes. Remove the foil carefully, brush the top with melted vegan butter, then return it to the oven and bake for an additional 5-7 minutes, or until the top is golden brown and bubbly.
  11. Rest Before Serving: Allow the scalloped potatoes to rest on a cooling rack for a few minutes to set before serving.
  12. Garnish and Serve: Sprinkle freshly chopped herbs such as chives, basil, or rosemary over the casserole to add freshness and visual appeal.

Notes

  • Blanching the potatoes and cabbage ensures tender layers and even cooking in the oven.
  • Using a mandoline slicer helps achieve uniformly thin potato slices, essential for even cooking.
  • Tenting the foil or using parchment paper prevents the cheese from sticking to the foil during baking.
  • This dish can be customized with your favorite herbs or spices to enhance flavor.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Find it online: https://ivysrecipes.com/vegan-scalloped-potatoes-with-cabbage-recipe/