Ingredients
Cashew Cream
- 1/2 cup raw cashews
- 1/2 cup water
Cabbage and Sauce
- 2-2.5 pounds green cabbage, cut into 4 wedges (core intact, no larger than 1200g)
- 2 tablespoons olive oil
- 3 tablespoons vegan butter
- 1 shallot, finely minced
- 8 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt, more or less to taste
- 1/4 teaspoon ground black pepper, more or less to taste
- 1 1/2 cups low or no sodium vegetable broth, divided (360g)
- 1 1/2 tablespoons white miso paste
- 1/2 cup vegan parmesan-style cheese, freshly grated (40g)
- 2 tablespoons chili oil, more or less to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Prepare Cashew Cream: Add 1/2 cup cashews and 1/2 cup water to a high-powered blender and blend until completely smooth and creamy. Set aside for later use.
- Sear Cabbage: Heat 2 tablespoons olive oil over medium heat in a large oven-safe skillet. Place cabbage wedges cut-side down and sear each side for 3 to 4 minutes until deeply golden brown. Be careful to avoid burning. Remove cabbage to a plate and set aside.
- Sauté Aromatics and Spices: Reduce heat to medium-low in the same skillet. Add 3 tablespoons vegan butter and let melt. Add minced shallot and garlic cloves, cooking for about 2 minutes until softened and fragrant. Sprinkle in garlic powder, dried thyme, smoked paprika, salt, and black pepper. Stir for about 30 seconds until spices release their aroma.
- Deglaze and Simmer: Pour in 1 1/4 cups vegetable broth, scraping up any browned bits from the skillet bottom with a spatula. Let simmer for 1 to 2 minutes.
- Combine Miso and Cashew Mixture: In a small bowl, whisk 1 1/2 tablespoons miso paste into the remaining 1/4 cup vegetable broth until smooth. Add this miso broth mixture to the skillet along with the prepared cashew cream, 1/2 cup vegan parmesan cheese, and 2 tablespoons chili oil. Simmer and stir for 3 to 4 minutes until the sauce thickens slightly and is smooth.
- Return Cabbage to Skillet: Place the seared cabbage wedges back into the skillet. Generously spoon sauce over each wedge. If you are not using an oven-safe skillet, transfer the sauce to a 9×13 inch baking dish before adding the cabbage.
- Bake: Transfer the skillet or baking dish to a preheated oven at 350°F (175°C). Bake uncovered for 45 to 55 minutes until the cabbage is very tender and the sauce bubbles and turns lightly golden on top.
- Garnish and Serve: Remove from oven and spoon sauce from the bottom over the cabbage wedges. Garnish with 1/4 cup chopped fresh parsley. Taste and adjust seasoning as needed. Serve hot.
Notes
- For best results, use a large oven-safe skillet to cook and bake the cabbage. If unavailable, transfer sauce and cabbage to a baking dish before oven baking.
- Adjust salt and chili oil amounts based on your taste preference for spiciness and flavor intensity.
- You can soak cashews prior to blending to ensure maximum creaminess, especially if your blender is not high-powered.
- This recipe is naturally vegan, gluten-free, and dairy-free.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
