This vegan cabbage casserole is the perfect dairy-free, a meatless casserole that is also cholesterol-free and tasty. Traditional cabbage is made with lots of mayonnaise, cream of chicken soup. It is high in fat and cholesterol.
Cabbage is definitely one of my favorite vegetables, I never get tired of it. I’m always trying to incorporate it into recipes like Vegan Cabbage Soup, Vegan Southern Fried Cabbage, and Jamaican Steamed Cabbage.
Vegan Cabbage Casserole
Cabbage is a cruciferous vegetable that is easy to prepare, cheap and is readily available to purchase from the supermarket all year round. Cabbage casserole is especially popular here in the South, it is served a lot at large gatherings and potlucks.
I decided to give traditional cabbage casserole a healthy makeover using a homemade vegan cheese sauce recipe that tastes amazing.
What Are The Ingredients For Vegan Cabbage Casserole?
- Cabbage – green or white cabbage will do, remove the outer leaves.
- Oil for sauteing– substitute with water or vegetable broth.
- Onion, Garlic, Green Onion – seasonings that add extra flavor.
- Vegetable Broth – steam or pan-fry your cabbage until tender.
Vegan Cheese Sauce
- Raw Cashew – substitute with sunflower seeds if you are allergic to nuts.
- Water – or vegetable broth for making your vegan cheese sauce.
- Coconut Milk – Adds a creamy flavor but won’t be overpowering.
- Red Bell Pepper – gives a nice orange color plus some extra Vitamin A, C, potassium, folate.
- Nutritional Yeast Flakes – try my favorite brands Frontier Herb’s Brand or Sari Foods.
- Onion – you can substitute with 1 teaspoon onion powder.
- Garlic – you can substitute with 1/2 teaspoon garlic powder.
- Salt – I used Himalayan pink salt.
How To Make Cabbage Casserole?
- Preheat oven 375 degrees F. Spray or brush a 9×13 casserole pan with oil and set aside.
- Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.
- Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion, and cook for about 30 seconds.
- Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 cup water and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat.
- Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.
- Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown.
Other Amazing Vegan Cabbage Recipes To Prepare
- Curry Cabbage
- Roasted Cabbage Steaks
- Cabbage Dumplings in Gravy
- 20 Amazing Vegan Cabbage Recipes
- Vegan Cabbage And Sausage
If you enjoyed this post about the Benefits of Sesame Seeds and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!
Get discounted copies of my cookbook here.
Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
Categories
- Categories: Gluten-Free, Vegan
- Course: Main Course
- Cuisine: American
- Seasons: Christmas, Thanksgiving
Nutrition
(Per serving)- Energy: 277 kcal / 1158 kJ
- Fat: 21 g
- Protein: 8 g
- Carbs: 17 g
Cook Time
- Preparation: 10 min
- Cooking: 35 min
- Ready in: 45 min
- For: 4 Servings
Ingredients
- 1 medium cabbage
- 1 tablespoon olive oil or, vegetable broth for cooking
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks green onions, chopped
- 1 teaspoon Italian seasoning
- salt
For The Cashew Cheese Sauce
- 1 cup cashews
- 1 1/2 cups water
- 2 tablespoons coconut milk
- 1/4 cup red bell pepper
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon onion, chopped
- 1 clove garlic
- 1 teaspoon salt
Instructions
- Preheat oven 375 degrees F. Spray or brush a 9x13 casserole pan with oil and set aside.
- Remove outer leaves and discard, shred cabbage, place in a colander, and rinse. Drain and set aside.
- Heat oil in a large saucepan over medium-high. Add onion and saute until soft, add garlic, green onion and cook for about 30 seconds.
- Stir in Cabbage and add Italian seasoning and about 1/2 teaspoon of salt. Add 1/4 water/vegetable broth and cover saucepan, and cook until cabbage is tender, about 10 minutes depending on the size of the cabbage. Remove from heat. (Make sure all the liquid has evaporated, you can remove the lid after 5 minutes).
- Meanwhile, wash and drain cashews, and add to a high-speed blender. Add water, coconut milk, red bell pepper, nutritional yeast flakes, onion, garlic, and salt. Process until smooth and creamy.
- Spoon the cabbage in the prepared casserole pan. Pour the sauce over it and bake for 30-35 minutes or until the top is golden brown.
Simply wonderful!! # newFAN –We’ve already added this to our own favorites–look forward to checking out more of your recipes…;o]
Teresa, that’s so wonderful, thank you very much for sharing with us your feedback. I’m happy its one of your favorite recipes.
This was delicious, simple and tasted even better the next day. My vegan niece loved it. You are one of my favorites and your recipes never disappoint!! Thank you.
can this be made ahead and frozen?
I haven’t had the chance to freeze it, however, cabbage soup can be frozen so it can also be frozen
thank you for this recipe
You are welcome
Hi there! Is there a good substitute for the cashews?
Rashidat, sunflower seeds are perfect if you are nut free and almond flour if you are not. Hope you enjoy it as my family did
Love the creativity of this recipe
This cabbage casserole is so incredibly delicious. We had multiple servings.
I’m so happy you enjoyed it Mimi, thank you for sharing your feedback with us.
I just came across this recipe and find it very interesting to finally see another version. I grew up eating cabbage casserole as a special dish for Thanksgiving and Christmas. Our family recipe is made with saltine crackers, half-n-half, lots of butter and black pepper. I’ve never met anyone who heard of cabbage casserole before this post. I will definitely be trying your recipe.
Malissa, that is so cool. I hope you try my version and enjoy it.
When do the green onions go in?
Maria, I fixed it. Thank you.
Shouldn’t the cabbage mixture be drained before putting in casserole? Or is liquid cooked down? Not clear.
The liquid will cook down on medium-high heat.