Creamy Chicken and Carrot Spread – Silky, Savory, and Perfect for Sandwiches or Snacking

Vegan Baked Cabbage with Cheese and Creamy Sauce

If you thought baked cabbage was boring, this recipe will change your mind forever. Tender roasted cabbage layers are smothered in a luscious dairy-free creamy sauce, sprinkled with vegan cheese, and baked until golden, bubbling, and irresistible. This dish delivers all the indulgent comfort of classic creamy bakes while staying completely plant-based. It’s perfect as a side dish, main course, or even a holiday table star.

 

Why You’ll Love This Vegan Baked Cabbage

• Comfort food with a twist: Creamy, cheesy, and hearty—but entirely plant-based.
• Simple pantry ingredients: Uses everyday items like cabbage, plant milk, nutritional yeast, and vegan cheese.
• Customizable: Spice it up with paprika or chili flakes, or add herbs like thyme and parsley.
• Meal-prep friendly: Make it ahead of time and reheat easily.
• Crowd-pleasing: Even non-vegans will love the creamy texture and cheesy flavor.

Ingredients (Serves 6)

• 1 medium green cabbage (about 2 lbs / 900 g), cored and sliced into thick wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 1/2 cups unsweetened almond or oat milk
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 2 tbsp vegan butter or olive oil
• 1/4 cup nutritional yeast
• 1/2 cup shredded vegan cheese (cheddar-style or mozzarella-style)
• 1 tsp Dijon mustard (optional, for tang)
• Fresh parsley or chives, chopped (for garnish)

Step-by-Step Instructions

1) Prep the Cabbage

1. Preheat oven to 400°F (200°C). Grease a large baking dish with olive oil or vegan butter.
2. Slice the cabbage into thick wedges or large chunks. Toss with olive oil, paprika, garlic powder, salt, and pepper.
3. Roast uncovered for 20 minutes to soften and develop a light char.

2) Make the Vegan Creamy Sauce

1. In a saucepan over medium heat, melt vegan butter (or warm olive oil). Whisk in flour to form a roux and cook 1 minute.
2. Gradually whisk in plant milk until smooth. Cook 3–4 minutes until thickened.
3. Stir in nutritional yeast, Dijon mustard, and half of the vegan cheese. Season with salt and pepper.

3) Assemble the Bake

1. Pour half the creamy sauce into the baking dish. Arrange roasted cabbage wedges over it.
2. Top with remaining sauce and sprinkle the rest of the vegan cheese evenly.

4) Bake to Golden Perfection

1. Cover dish with foil and bake 20 minutes. Remove foil and bake another 15 minutes until the cheese is melted and bubbly.
2. Garnish with fresh parsley or chives before serving.

Serving Ideas

• As a side: Pairs wonderfully with roasted tofu, vegan sausages, or lentil loaf.
• As a main: Serve with quinoa, brown rice, or crusty bread to soak up the creamy sauce.
• Holiday centerpiece: A unique alternative to heavy casseroles or meat roasts.

Flavor Variations

• Spicy kick: Add red chili flakes or cayenne pepper to the sauce.
• Herb twist: Infuse sauce with rosemary, thyme, or sage.
• Nut-based cream: Swap plant milk with cashew cream for extra richness.
• Cheesy overload: Mix in different vegan cheeses for deeper flavor.

Pro Tips for Success

• Dry cabbage well after washing; excess water will dilute the sauce.
• Use a high-quality vegan cheese brand for best melting and flavor.
• If sauce thickens too much, whisk in a splash of plant milk to loosen.
• For crunch, sprinkle breadcrumbs on top before baking uncovered.

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Bake covered at 350°F (175°C) for 20 minutes or microwave individual portions until hot.

Frequently Asked Questions

Can I use red cabbage instead of green? Yes, but it may change the color of the sauce slightly. Flavor will still be delicious.

Is nutritional yeast necessary? It adds cheesy flavor. If you skip it, use extra vegan cheese or add miso paste for umami.

Can I make this gluten-free? Yes—use cornstarch or arrowroot instead of flour, and ensure your vegan cheese is gluten-free.

Can I make it ahead? Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve.

Nutrition Snapshot (Estimate per serving, 6 servings)

• Calories: ~220
• Protein: ~6 g
• Carbohydrates: ~16 g
• Fat: ~14 g
• Fiber: ~5 g

Values are approximate and depend on brand of vegan cheese, plant milk, and portion sizes.

Quick Recipe Card

Prep: 15 mins  |  Cook: 50 mins  |  Yield: 6 servings

1. Roast seasoned cabbage wedges at 400°F (200°C) for 20 minutes.
2. Make creamy sauce with vegan butter, flour, plant milk, nutritional yeast, and vegan cheese.
3. Layer sauce, cabbage, and cheese in baking dish.
4. Bake 35 minutes until golden and bubbly. Garnish and serve.

Final Thoughts

This Vegan Baked Cabbage with Cheese and Creamy Sauce is the perfect blend of comfort and nutrition. It transforms a humble vegetable into a luxurious dish with rich textures and bold flavors. Easy enough for a weeknight and impressive enough for holidays, it’s a recipe you’ll turn to again and again. With endless variations and simple ingredients, it proves that plant-based cooking can be every bit as indulgent as its traditional counterparts.

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