Cabbage Casserole
This Cabbage Casserole transforms humble cabbage, tender turkey, and savory cheese into a delectable casserole that promises pure culinary satisfaction in every bite. Get ready to relish on delicious stuffed cabbage rolls without the extra work of rolling.
Ingredients
- 1 head savoy or green cabbage , roughly chopped into 1/2 - 1" pieces
- 1-1/2 cups riced cauliflower , you can also sub with cooked rice of choice if you're not grain-free
- 1 pound cooked chicken or turkey breast , coarsely shredded
- 1 red bell pepper , cored, seeded, diced
- 2 cup prepared creamy cheese sauce of choice , we like Primal Kitchen No-Dairy Cheddar Cheez or Plant Worthy Plant-Based Cheese Sauce. Feel free to use your favorite brand or our homemade cheese sauce below.
- 1 tbsp tomato paste
- 2 tbsp parsley chopped
- 3/4 cup shredded / grated dairy-free (or regular) cheddar-style cheese , you can also use a combination of cheddar and mozzarella-style cheese if preferred
Optional Homemade Cheese Sauce
- 1 cup raw cashews , (soaked for 4 hours or overnight, or quick-soaked in boiling water for 15 minutes)
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 garlic clove
- 1/2 tsp salt , or more to taste
- 1/4 tsp paprika , (optional, for a smokey note)
- 1/8 tsp turmeric , (optional, for color)
Instructions
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Preheat oven to 350F. Lightly coat a large 9x13 casserole dish with cooking spray.
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Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.
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In a large bowl, combine cabbage, turkey/chicken, bell peppers, and parsley together. Pour the cheese sauce tomato paste, salt and pepper and toss to combine. Fold in the cauliflower rice or cooked rice.
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Pour the mixture into prepared casserole dish and sprinkle with cheese. Bake in preheated oven for 40 - 45 minutes until cabbage is soft and tender and cheese has melted.
Sprinkle with additional chopped parsley if desired.
Optional Homemade Cheese Sauce
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Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight for the creamiest result. If you're short on time, you can quick-soak them by pouring boiling water over the cashews and letting them sit for 15 minutes.
Drain the cashews after soaking.In a blender, combine the soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic (if using), salt, paprika, turmeric, and cayenne pepper (if you like a bit of heat).
Blend everything until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure a uniform consistency.
Taste the cheese sauce and adjust the salt, lemon juice, or other seasonings to your liking. You can also add more plant-based milk if you prefer a thinner sauce. If you want a warm cheese sauce, transfer it to a saucepan and gently heat it over low-medium heat, stirring constantly until it's warmed through.
Be careful not to boil it, as it can become too thick.
Use your dairy-free cheese sauce as a dip, drizzle it over roasted vegetables, pasta, nachos, or use it in any recipe that calls for cheese sauce.
Recipe Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, portion the casserole into individual servings, wrap them tightly in plastic wrap, and place them in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.