I came up with a new dish for Thanksgiving this year, and I can ALWAYS use another dish for Thanksgiving! I wanted something quick, cheap, and somewhat healthy. Scalloped Cabbage. Preheat the oven to 350.
Slice a cabbage or two (depending on the size of your baking dish) and thinly slice about half an onion. My beautiful vintage baking dish was 12×15″, and I used 1 1/2 cabbages. Put one layer of cabbage in the pan, cover with onions…
Now we need a cream sauce, that’s what makes this “scalloped”. Over medium high heat, combine 2 cups plain unsweetened almond milk with 2 cups vegetable stock. Season to taste with salt, pepper, and a bit of garlic. Basically you want enough seasoning so you don’t taste the veganness of the almond milk 🙂
Then put 1/4 C tapioca starch** in small bowl or cup. Add same amount of hot broth and stir until the mixture becomes pourable. Stir it into the pot, and bring the whole thing to a slow boil stirring occasionally. (**I made this grain free just for fun. You can also use half as much cornstarch, or 3 to 4 Tablespoons of white flour)
Once the sauce thickens, remove from heat…
Optional: If you happen to have coconut milk cheese around, dot it over the dish.
One thing I learned is tapioca starch doesn’t hold up to heat as well as flour, so the sauce was a bit looser than I hoped. It had more the consistency of gravy, which turned out to be PERFECT with my mashed potatoes – and once it was chilled in the fridge, the leftovers had a nice, thick sauce (yes, I eat cold leftovers).
Also, I think if you use homemade almond milk instead of store bought, this would be considered paleo! But if you’re not on a grain free diet, go ahead and use white flour and get a nice, thick sauce if you don’t want gravy for your potatoes. It’s a very versatile dish 🙂 Oh, and it’s also oil free and perfect for a strict fasting day!!
Did you do any experimenting for Thanksgiving this year?
1 to 2 heads of cabbages, sliced
1/2 onion, sliced
Optional: 2 to 4 thinly sliced carrots
Optional: Half cup coconut milk cheese
2 C plain unsweetened almond milk
2 C vegetable stock
1/4 tapioca starch*
(*or 1/8 C cornstarch, or 3 to 4 Tbsp white flour)
Salt, pepper, and garlic to taste
Preheat oven to 350.
In a baking dish, layer cabbage and onions (and optional carrots).
In a medium sauce pan over medium high heat, combine 2 C almond milk and 2 C vegetable stock. Put 1/4 C tapioca starch in a small bowl or cup, add same amount of hot broth and stir until pourable. Stir it into the pot, and bring the whole thing to a slow boil stirring occasionally. Once the sauce thickens, remove from heat and pour it over the cabbage [Here you may dot with optional coconut milk cheese]. Cover with foil and bake at 350 for 30 to 45 minutes, or until cabbage is very tender. Then remove foil and cook under the broiler until lightly browned.