Vegan Cabbage Gratin Recipe

This vegan cabbage gratin combines the rich flavors of cabbage and potatoes with a creamy, plant-based sauce. Below is a simple recipe that highlights how to prepare this comforting dish.

Ingredients

• Cabbage: ½ head of green or Savoy cabbage, washed and leaves separated
• Potatoes: 4 large russet potatoes, peeled and thinly sliced
• Vegan Butter: 3 tablespoons
• Vegan Cheese: 4 oz of soft cheese (such as ricotta, mozzarella, or cream cheese)
• Salt and Pepper: to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables:

• Wash and rinse the cabbage and potatoes.
• Separate the cabbage leaves into large individual pieces.
• Use a mandoline slicer or a sharp knife to slice the potatoes very thinly.

1. Blanch Vegetables:

• Fill a large pot with water and bring it to a boil.
• Blanch the potato slices for about 3 minutes, then drain in a colander.
• Repeat the same process with the cabbage leaves.

1. Layering the Gratin:

• Lightly coat the bottom of a baking dish with vegan butter.
• Begin layering: Place a layer of potato slices at the bottom, slightly overlapping them. Add a few small dabs of vegan butter on top, followed by a sprinkle of salt and pepper.
• Add a layer of cabbage leaves over the potatoes, followed by pieces of vegan cheese and another sprinkle of salt and pepper.
• Repeat these layers until all ingredients are used, finishing with a top layer of potatoes.

1. Bake:

• Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes.
• After 30 minutes, remove the foil, brush the top with melted vegan butter, and return to the oven for an additional 5-7 minutes until golden brown.

1. Serve:

• Allow the gratin to cool for a few minutes before serving. Optionally, garnish with fresh herbs like chives or basil.

This dish offers a delightful combination of textures and flavors, making it an excellent side for any meal or a comforting main dish on its own. Enjoy your delicious vegan cabbage gratin!

You can prepare the vegan cabbage gratin ahead of time and refrigerate it. Here are some guidelines for doing so:

1. Preparation: Assemble the gratin completely, layering the cabbage and potatoes as per the recipe instructions.
2. Refrigeration: Cover the assembled gratin with plastic wrap or aluminum foil and store it in the refrigerator. It is best to do this within two hours of preparation to ensure food safety.
3. Timing: The gratin can be refrigerated for up to 2 days before baking.
4. Baking Instructions: When you’re ready to bake it, remove the gratin from the refrigerator about 40 minutes before baking to allow it to come closer to room temperature. Preheat your oven and then bake according to the original recipe instructions, adjusting the baking time if necessary since it will be starting cold.

You can store the vegan cabbage gratin in the refrigerator for up to 2 days before baking it. It’s advisable to let the gratin come to room temperature for about 30-40 minutes before placing it in the oven, as this helps ensure even cooking and prevents the dish from being shocked by the heat.

To prevent the potatoes from turning gray, you can keep them submerged in cold water until you’re ready to use them. This method limits their exposure to air, which causes oxidation. Alternatively, adding a small amount of acid, such as lemon juice or vinegar, can also help maintain their color.

If you prefer to freeze the gratin instead of refrigerating it, you can do so. Just ensure it’s well-wrapped to prevent freezer burn. When you’re ready to bake it, thaw it in the refrigerator overnight before baking.

When adjusting baking time for a refrigerated gratin, you may need to increase the baking time slightly since it will be cold when placed in the oven. Start checking for doneness about 5-10 minutes longer than the original recipe suggests, ensuring it’s heated through and golden brown on top.

By following these steps, you can enjoy a delicious vegan cabbage gratin with minimal stress on the day of serving!