Preheat the Oven:
Preheat your oven to 375°F (190°C) to ensure even cooking.
Prepare the Cabbage:
Remove the outer leaves and slice the cabbage into wedges or large pieces, removing the tough core. Larger pieces will hold their shape better during baking.
Optional Blanching:
For extra tender cabbage, blanch it before baking. Boil salted water and cook the cabbage for 3-4 minutes until slightly tender. Drain and pat dry with paper towels.
Sauté the Cabbage:
Heat olive oil in a large skillet over medium heat. Add the cabbage and cook for about 5 minutes until slightly browned and caramelized.
Make the Creamy Sauce:
In a saucepan, melt vegan butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes. Gradually whisk in the unsweetened coconut milk or cashew cream, cooking until the sauce thickens and is smooth.
Season the Sauce:
Add garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and pepper to the sauce. Adjust the seasoning to your taste.
Assemble the Dish:
Place the sautéed cabbage in a large baking dish. Pour the creamy sauce over the cabbage, ensuring all pieces are well-coated.
Add Vegan Cheese:
Sprinkle a generous amount of dairy-free shredded cheese on top of the cabbage.
Bake:
Bake in the oven for 25-30 minutes until the cheese is melted, bubbly, and the cabbage is tender. For a golden and crispy top, broil for an additional 2-3 minutes.
Garnish and Serve:
Let the dish cool for a few minutes. Garnish with freshly chopped parsley or chives for a fresh touch. Serve as a main course or a side dish.
This Baked Cabbage with Vegan Cheese and Creamy Sauce is a must-try recipe for a flavorful and satisfying plant-based meal. Using simple ingredients and easy steps, you can transform cabbage into a delicious, comforting dish that’s both healthy and enjoyable.