Savoy cabbage's crinkled leaves trap 40% more seasoning than smooth cabbage, creating flavor pockets in every bite.
Savoy Cabbage Bake
Dive into this mouthwatering Savoy Cabbage Bake, where tender layers of savory cabbage meet a delightful blend of spices and creamy cashew sauce! This versatile dish shines as either a satisfying main course or a flavorful side, making it a must-try for any plant-based meal. Get ready to impress your taste buds with this wholesome and delicious creation!
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 onion
- Optional: parsley for servingoptional
- Some pepper
- 1 savoy cabbage about 900g
- 200 ml water (6.76 fl oz)
🥛Dairy & Eggs(1)
- 200 ml vegan cream/cooking cream (6.76 fl oz)
🫙Pantry Staples(4)
- 1 tbsp nutritional yeast (optional) (15 ml)optional
- 2 tbsp oil (30 ml)
- 4 good tbsp tomato paste (60 ml)
- 1 tbsp vegetable broth powder (15 ml)
🧂Spices & Seasonings(2)
- 1/4 tsp ground cumin (1.25 ml)
- 2 tsp sweet paprika (10 ml)
🍯Sauces & Condiments(1)
- 2 tbsp medium mustard (30 ml)
👨🍳 Instructions
- 1
Cut the savoy cabbage into strips and press it into a large baking dish. Add sliced onion and mix: 200 ml water + broth + oil. Bake for about 30 minutes, covered (e.g., with aluminum foil) at 200°C top and bottom heat or 180°C convection.
- 2
Meanwhile, mix the remaining ingredients into a sauce. After 30 minutes, mix the cabbage with the sauce and press it flat in the baking dish. Bake uncovered for another 30 minutes.
💡 Pro Tips
- ✓Cut savoy cabbage strips to 1/2-inch width maximum because thicker strips won't soften properly in the 30-minute initial bake time and will retain too much structural water.technique1/2-inch width
- ✓Press cabbage firmly into the baking dish to eliminate air pockets, which cause uneven cooking and can leave 20-30% of the cabbage undercooked.technique20-30% undercooked risk
- ✓Use exactly 200ml liquid because savoy cabbage releases 40-50% of its weight in water during cooking, and excess liquid will make the final dish watery.ingredient200ml liquid, 40-50% water release
- ✓Create a tight foil seal for the first 30 minutes to maintain steam pressure at 212°F, which breaks down the cabbage's tough cellulose fibers.equipment212°F steam pressure
- ✓Remove foil for the final 30 minutes to evaporate excess moisture and concentrate flavors through Maillard reactions at the surface.timing30 minutes uncovered
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
Share this recipe
Savoy cabbage's crinkled leaves trap 40% more seasoning than smooth cabbage, creating flavor pockets in every bite.
Savoy Cabbage Bake
Dive into this mouthwatering Savoy Cabbage Bake, where tender layers of savory cabbage meet a delightful blend of spices and creamy cashew sauce! This versatile dish shines as either a satisfying main course or a flavorful side, making it a must-try for any plant-based meal. Get ready to impress your taste buds with this wholesome and delicious creation!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 onion
- Optional: parsley for servingoptional
- Some pepper
- 1 savoy cabbage about 900g
- 200 ml water (6.76 fl oz)
🥛Dairy & Eggs(1)
- 200 ml vegan cream/cooking cream (6.76 fl oz)
🫙Pantry Staples(4)
- 1 tbsp nutritional yeast (optional) (15 ml)optional
- 2 tbsp oil (30 ml)
- 4 good tbsp tomato paste (60 ml)
- 1 tbsp vegetable broth powder (15 ml)
🧂Spices & Seasonings(2)
- 1/4 tsp ground cumin (1.25 ml)
- 2 tsp sweet paprika (10 ml)
🍯Sauces & Condiments(1)
- 2 tbsp medium mustard (30 ml)
👨🍳 Instructions
- 1
Cut the savoy cabbage into strips and press it into a large baking dish. Add sliced onion and mix: 200 ml water + broth + oil. Bake for about 30 minutes, covered (e.g., with aluminum foil) at 200°C top and bottom heat or 180°C convection.
- 2
Meanwhile, mix the remaining ingredients into a sauce. After 30 minutes, mix the cabbage with the sauce and press it flat in the baking dish. Bake uncovered for another 30 minutes.
💡 Pro Tips
- ✓Cut savoy cabbage strips to 1/2-inch width maximum because thicker strips won't soften properly in the 30-minute initial bake time and will retain too much structural water.technique1/2-inch width
- ✓Press cabbage firmly into the baking dish to eliminate air pockets, which cause uneven cooking and can leave 20-30% of the cabbage undercooked.technique20-30% undercooked risk
- ✓Use exactly 200ml liquid because savoy cabbage releases 40-50% of its weight in water during cooking, and excess liquid will make the final dish watery.ingredient200ml liquid, 40-50% water release
- ✓Create a tight foil seal for the first 30 minutes to maintain steam pressure at 212°F, which breaks down the cabbage's tough cellulose fibers.equipment212°F steam pressure
- ✓Remove foil for the final 30 minutes to evaporate excess moisture and concentrate flavors through Maillard reactions at the surface.timing30 minutes uncovered