This old-fashioned vegetarian baked cabbage casserole gets a gratin-like modernizing twist with seasoned breadcrumbs and melted artisan cheese. The cabbage is simmered stovetop, then baked in the oven for a simple vegetarian side casserole dish.
- 1 large head cabbage
- 1 small onion
- 2 cloves garlic, minced
- 2 tbsp olive oil, butter or margarine
- 1/3 cup water or vegetable broth
- 1 tbsp flour dissolved in 1/4 cup milk or soy milk
- 1/3 tsp sea salt or kosher salt
- 1/3 cup grated cheese (try fontina, gruyere, or goat gouda)
- 1/4 cup breadcrumbs
- Salt and pepper, to taste (optional)
- Pre-heat oven to 350 F and lightly grease a 9"x12" casserole dish.
- Coarsely chop the cabbage to get it ready to go, then set it aside.
- In a large skillet or saute pan, heat the onion and garlic in olive oil for a couple minutes, to give them a bit of a head start. Add the cabbage, stirring to coat with olive oil. Allow to cook for another minute or two, stirring.
- Add 1/3 cup water or vegetable broth to the pan. Once the water is simmering, add the flour dissolved in soy milk. Season with a bit of salt, and bring to a simmer, stirring frequently. Allow cooking for another few minutes, until sauce has mostly thickened.
- Remove pan from heat and transfer the mixture to the prepared casserole or baking dish. Top with grated cheese and breadcrumbs and a bit of salt and pepper, if you'd like.
- Cover, and bake for 20 minutes. Uncover, bake 10 to 15 more minutes until liquid is mostly absorbed.
This cabbage casserole is best served with a bit of time to cool off and let the remaining liquid evaporate.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|