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Savoy Cabbage and Potato Casserole

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 portions
Calories: 242kcal
Author: Adriana Z.

Ingredients

Instructions

  • 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.
  • In the same water blanch the cabbage leaves deprived from the stalk for about 3-5 minutes.
  • Finely chop the onion and garlic and sauté in the oil.
  • 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.
  • Add the mixture to the sautéed onion and garlic and bring to a boil while stirring constantly.
  • Stir in half the vegan grated cheese and heat for another minute until it dissolves.
  • Preheat the oven at 180°C (355°F).
  • 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.
  • Place the dish in the oven and bake for around 30-40 minutes or until golden brown.
  • Allow the casserole to cool down for at least 15-20 minutes before serving. It can be both enjoyed warm or at room temperature.

Nutrition

Calories: 242kcal | Carbohydrates: 30g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Potassium: 615mg | Fiber: 4g | Sugar: 5g | Vitamin A: 819IU | Vitamin B12: 1µg | Vitamin C: 37mg | Calcium: 149mg | Iron: 1mg