Cabbage & Potato Gratin
Cabbage and potato combine here for a delicious bake that can work well as a side or as the main event. My secret is pre-cooking the potatoes as I always find they take too long cooked from raw in this way — and I never have the patience to wait!
Serves: 4–6
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Cabbage & Potato Gratin
Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ white or green cabbage
- 2 large potatoes, sliced
- 4 cloves garlic, peeled & chopped
- 1 cup milk
- ¼ cup plain yoghurt
- ½ cup Gruyère, grated
- ¼ cup parmesan, grated
- ¼ cup breadcrumbs (gluten-free if required)
Method
- Preheat oven to 180°C.
- Slice cabbage into ribbons and place onto baking tray, drizzling with a little olive oil and sprinkle of salt.
- Roast for 10–15 mins, until cabbage is beginning to soften and caramelise.
- Meanwhile, place potato slices into saucepan of boiling water and simmer for 5 minutes. Drain and set aside.
- Place cabbage in baking dish and add garlic, tossing to combine.
- Sprinkle half Gruyère onto cabbage mixture. Layer sliced potatoes over top.
- Whisk together milk, yoghurt and remaining Gruyère in bowl and pour over potatoes, pressing down to allow mixture to seep through layer of potatoes. Bake in oven for 1 hr.
- 10 mins before end of cooking time, remove dish from oven and sprinkle over parmesan and breadcrumbs before returning to oven to brown.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
