Garlic Butter Melting Cabbage (Vegan)

Ingredients

• 1.5 cup raw cashews (For the cashew cream)
• 1 cup water (For the cashew cream; use 1–1½ cups depending on desired thickness)
• 1 cabbage (Large head, sliced into 8 wedges with the core intact)
• 1 tbsp olive oil (Use roughly 1 tbsp for the first batch and another 1 tbsp for the second batch of cabbage)
• 3 tbsp butter or vegan butter
• 1 shallot (Large, minced)
• 5 cloves garlic (Minced)
• 1 cup vegan chicken broth or vegetable broth
• 2 cups cashew cream (Homemade)
• 1 cup Parmesan cheese (Vegan or vegetarian; plus more for finishing)
• 0.5 tbsp crunchy garlic in chili oil (Optional; the author used it because it was on hand)
• 1 tbsp hot sesame oil
• 0.5 tbsp oregano
• salt (To taste)
• black pepper (To taste)
• Parmesan cheese (More, for finishing)
• fresh thyme (A sprinkle, for finishing)

Steps

1. 1

   Place the raw cashews in a medium bowl and cover them completely with boiling water.

2. 2

   Soak the cashews for at least 30 minutes and up to 2 hours, or overnight. If using a high-speed blender such as a Vitamix, 30 minutes is enough; otherwise, soak for at least 2 hours.

3. 3

   Drain and rinse the soaked cashews. Put them in a blender with 1 cup fresh water and blend until smooth and creamy, adding more water as needed to reach your desired consistency.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   Heat roughly 1 tablespoon olive oil in a large skillet over medium heat. Arrange half the cabbage wedges in an even layer, cut side down, and sear until golden brown on both sides, flipping halfway through. This takes about 5–10 minutes per side, depending on the pan's heat.

6. 6

   Add another roughly 1 tablespoon olive oil to the skillet, then sear the remaining cabbage wedges in the same way.

7. 7

   Arrange all the seared cabbage wedges in an even layer in a large roasting pan and set aside.

8. 8

   In the same skillet over medium heat, melt the butter or vegan butter.

9. 9

   Add the minced shallot and garlic to the skillet and stir. Cook for a couple of minutes, until the shallot has softened and is starting to brown.

10. 10

    Add the broth, cashew cream, and 1 cup Parmesan cheese. Stir to combine.

11. 11

    Add the crunchy garlic in chili oil, hot sesame oil, oregano, salt, and pepper. Stir to combine and let the sauce cook for about 1 minute.

12. 12

    Pour the sauce over the cabbage in the roasting pan.

13. 13

    Bake for roughly 60 minutes, until the cabbage is tender.

14. 14

    Finish with more Parmesan cheese and a sprinkle of fresh thyme, then serve.

Notes

The author specifies vegan butter, vegan or vegetarian Parmesan, and vegan chicken broth or vegetable broth as options. The crunchy garlic in chili oil is optional. The recipe does not specify the amount of additional Parmesan or fresh thyme used to finish.

Nutrition per serving

• vegan
• vegetarian
• gluten-free
• roasted
• oven-baked
• side dish
• cabbage
• comfort food