Thursday, February 4, 2016
VEGAN POLISH-STYLE CABBAGE, BACON AND POTATO CASSEROLE
This is going to be a quickie blog post! I'm trying to use more cabbage this winter, due to the rising price of veggies in my neck of the woods. (The low Canadian dollar is having an effect on food prices.) This type of casserole is fairly common, but, not only did I want to make a vegan version (of course), but I wanted to use more cabbage and less fat than usual. It was a hit! The little bit of dark sesame oil is a must for rich flavor. I will be making this again!
BRYANNA'S VEGAN POLISH-STYLE CABBAGE, BACON AND POTATO CASSEROLE
This recipe can be doubled and baked in a 13 x 11" baking pan. It can serve as a main dish or a side dish.
3/4 lb. yellow potatoes, scrubbed and cut into large dice
8 oz. Bryanna's Tofu "Bacon" or your favorite vegan bacon
1 Tbs dark sesame oil
1/2 large onion, chopped
1 1/4 lbs. green or Savoy cabbage (weigh after cutting out core), thinly sliced
1 clove garlic, minced
1 Tbs cider vinegar
1/4 cup non-dairy milk
1/4 cup fresh bread crumbs
salt and freshly-ground black pepper to taste
3/4 cup grated vegan cheese of choice
a few shakes of liquid smoke
Preheat oven to 350 degrees F.
Either steam the potatoes or microwave in a covered microwave-safe casserole (no water necessary-- 5 or 6 minutes) until just firm, but not soft. Set aside.
Brown the tofu in a lightly greased large skillet or on a baking sheet under your oven's broiler (watch carefully). Remove from pan. Dice it after it cools.
Sauté the cabbage, onions and garlic in the (hot) sesame oil in the same pan until the cabbage is wilted and starts to brown a bit. (You can do this on a baking sheet under your oven's broiler instead, if you wish-- watch carefully.)
Add the vinegar to the cabbage and stir to de-glaze the pan. Add the cooked potatoes and "bacon", the nondairy milk and breadcrumbs. Season with salt and pepper and a few s to taste.
Spread the mixture into a lightly-oiled 9 x 9" baking dish and top with the vegan cheese. Cover loosely with aluminium foil. Bake for 30 minutes, remove the foil and bake 10 minutes longer.
Nutrition (per serving): 307 calories, 134 calories from fat, 15.2g total fat, 0mg cholesterol, 260.4mg sodium, 837.1mg potassium, 34.6g carbohydrates, 6.6g fiber, 7.3g sugar, 11.2g protein.