|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.