| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 14g | 4g | 52g |
| sugars | fibre | protein | salt |
| 8g | 11g | 9g | 0.8g |
Why I Love German Potato-Savoy Cabbage Casserole with Vegan Cheese
Settling down to a plate piled high with Potato-Savoy Cabbage Casserole with Vegan Cheese is akin to a hug from an old friend. It simply feels like the epitome of comfort food, combining satiating potatoes, crunchy savoy cabbage, and a surprisingly delightful vegan cheese that just melts in your mouth. The infusion of flavors from simple, earthy ingredients along with an unusual twist does not just satisfy vegetarian and vegan palates, but is a sheer delight for any adventurous food lover.
A Melting Pot in Each Bite
Being a native New Yorker, I’m no stranger to the eclectic and diverse dining scene of the city. The dishes we relish, like our culture, are a beautiful blend of influences from around the globe, constantly evolving and reinventing themselves, much like this German inspired Potato-Savoy Cabbage Casserole with Vegan Cheese. Credit goes to Marco Pierre White, whose inspiring take on German cuisine has always resonated with me.
The Complimentary Ensemble
The beauty of this casserole relies not only on the star ingredients but the supporting cast of finely chopped onion, minced garlic, and a light dusting of nutmeg that complements the dish beautifully. The addition of chopped parsley adds a hint of freshness to the recipe, and the bread crumbs give it that desirable crusty topping.
Pair it with a zesty Riesling or crisp Pinot Blanc. You could further your culinary journey by coupling this casserole with Roasted Beets with Avocado and Hazelnuts, a dish that enjoys popularity both in Germany and in many parts of the world, which goes splendidly with our hearty casserole.
So, here’s to the culinary love affair between New York and the world. Embrace the unexpected with this German-inspired casserole and let the flavors waltz on your palate.
What You’ll Need
- 2 pounds of potatoes, peeled and thinly sliced
- 1 medium-sized savoy cabbage, shredded
- 2 cups of vegan cheese, shredded
- 3 cups of unsweetened almond milk
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 large onion, finely chopped
- 1 teaspoon of nutmeg, freshly ground
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped
- 1/2 cup of bread crumbs
Method
Step One
First, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and lightly grease a baking dish with 1 tablespoon of olive oil. Set it aside.
Step Two
In a large, heated skillet, add two tablespoons of olive oil. Saute the garlic and onion over medium heat for about 5 minutes, until the onion becomes translucent and the garlic is fragrant.
Step Three
Add the shredded savoy cabbage to the skillet and continue to cook for another 10-15 minutes, stirring occasionally, until the cabbage is wilted and slightly caramelized. Season the cabbage with salt, pepper, and freshly ground nutmeg.
Step Four
In a separate saucepan, heat the almond milk over medium heat. Once hot, add the shredded vegan cheese and stir until the cheese has completely melted into the milk. Season this mix with salt and pepper to taste.
Step Five
Arrange a layer of sliced potatoes at the bottom of your pre-greased baking dish. Add a layer of sauteed cabbage on top of the potatoes, then pour some of the cheese sauce over the cabbage. Continue these layers until all ingredients have been used, ending with a layer of cheese sauce on top.
Step Six
Sprinkle the top of the casserole with bread crumbs and the remaining tablespoon of olive oil. This will give the casserole a nice, crisp topping. Bake in the preheated oven for about 45-50 minutes, or until the potatoes are tender and the top is golden brown.
Step Seven
Remove the casserole from the oven and let it rest for about 10 minutes before serving. Sprinkle chopped fresh parsley over the top just before serving.
