Savoy Cabbage and Potato Casserole
Questa ricetta è disponibile anche in italiano
This savoy cabbage and potato casserole is a really wonderful dish that’s great fun to make as well as being delicious, too. It’s great as a main or a side!
We love to have this dish alongside one of our more filling mains for a roast dinner, or this could be taken to a potluck to be eaten in small portions through the course of the day.
As a final note, we love the texture of this dish: soft without being texture-less, as well as being creamy without being oily – it’s wonderful!
How To Make Savoy Cabbage and Potato Casserole
First of all, peel the potatoes that you’re dealing with, and then cut them into two millimeter thick slices, before placing them into a pot. Add cold water and a pinch of salt to the mixture, and then bring the pot to a boil! Cook everything for three to four minutes, and then drain the potatoes.
In the same water, blanch the cabbage leaves which you have removed from their stalks. This should take about three to five minutes, and will make the later assembly stages much easier!
Finely chop the onion and garlic, and then sauté them in the oil until they just start to turn translucent.
In a measuring jug, combine the tapioca starch with the liquids of the ingredients (the plant milk and broth) a little at a time to prevent clumps from forming. Once it’s fully combined, don’t be afraid to whisk it a little to ensure that there are no lumps in there.
Add the mixture to the sautéed onion and garlic, and bring everything to a boil while stirring constantly – stirring means that any nucleation points for a violent boil are being well distributed such that your pan won’t boil over aggressively any time soon.
Stir in half of the vegan grated cheese, and then heat the mixture for another minute or two until it dissolves. While that’s melting properly, preheat the oven at 180˚C, or 355˚F.
Now, prepare to layer up the dish. Get out your lasagna dish (or a baking tray of comparable size and shape) and then get the cabbage and potato slices to hand. This will make the process a lot easier, even if it seems like a bit of a pointless step.
Layer the cabbage leaves into the dish first, and then top with a little bit of the sauce – be sparing at first. Follow the cabbage with potato, and more sauce. Continue this process until you use up all of your veggies. Empty the pan containing the white sauce on top of the layers of potato and cabbage, and then finish the dish with the remaining grated cheese.
Now, place the dish into the preheated oven, and bake the casserole for thirty to forty minutes, or until it’s golden brown. Allow the casserole to cool down for at least fifteen to twenty minutes before serving – this will allow the cheesy flavors to permeate into the cabbage and potato.
The casserole can be served hot, or enjoyed at room temperature – the choice is yours!
Savoy Cabbage and Potato Casserole Recipe
Ingredients:
500 g Potatoes (Maris Piper)
250 g Savoy Cabbage (Leaves)
100 g grated vegan cheese
3 Shallots (or 1 onion)
2 Garlic Cloves
3 tbsp Vegetable Oil
3 tbsp tapioca starch
200 g Vegan Chicken Broth
500 g Plant Milk
1 tsp Black pepper
1/2 tsp Black Salt
1/2 tsp Sea Salt
Pinch Nutmeg
Method:
1. Peel the potatoes and cut into 2mm thick slices pour and place into a pot. Add cold water and a pinch of salt, and bring the pot to a boil. Cook for 3-4 minutes after the boil then drain the potatoes.
2. In the same water blanch the cabbage leaves deprived from the stalk for about 3-5 minutes.
3. Finely chop the onion and garlic and sauté in the oil.
4. In a measuring jug add the tapioca starch, the spices and then the liquids (plant milk + broth) a bit at a time to prevent forming lumps.
5. Add the mixture to the sautéed onion and garlic and bring to a boil while stirring constantly.
6. Stir in half the vegan grated cheese and heat for another minute until it dissolves.
7. Preheat the oven at 180°C (355°F).
8. Layer the savoy cabbage and potato slices in a oven dish, cover each layer with a bit of sauce and repeat this process until you use up all the veggies. Cover with the white sauce and finish with the remaining grated cheese on top.
9. Place the dish in the oven and bake for around 30-40 minutes or until golden brown.
10. Allow the casserole to cool down for at least 15-20 minutes before serving. It can be both enjoyed warm or at room temperature.
